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Best Homemade Chocolate Milk

You can make this right before serving or make it up to 24 hours ahead.
Course Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 96kcal
Author Amy Palanjian

Ingredients

  • 1 cup milk (whole milk dairy or plain unsweetened nondairy)
  • 2 teaspoons maple syrup
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon pure vanilla extract
US Customary - Metric

Instructions

  • Add all ingredients to a pint-size mason jar. Tighten the lid and shake vigorously for about 30 seconds.
  • Let sit for a few seconds so the bubbles disperse. Serve. If there seem to be small bits of undissolved cocoa powder, you can pour it through a fine-mesh strainer (the small kind meant for tea works well if you have one).

Notes

  • You can store in an airtight container for up to 24 hours in the fridge. Shake or stir before serving.
  • Use honey or agave instead of maple syrup.
  • You can try using less sweetener. I find that this amount works best to balance the cocoa powder, but you may feel differently, so taste and adjust.
  • You can also make this in a blender if you prefer.
  • Make more or less according to your preference.

Nutrition

Calories: 96kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 53mg | Potassium: 185mg | Fiber: 1g | Sugar: 10g | Vitamin A: 198IU | Calcium: 146mg | Iron: 1mg