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Best Homemade Chocolate Milk

Amy Palanjian
You can make this right before serving or make it up to 24 hours ahead.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Snack
Cuisine American
Servings 2
Calories 96 kcal


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


  • Add all ingredients to a pint-size Mason jar. Tight on 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).


  • 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.


Calories: 96kcalCarbohydrates: 11gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 53mgPotassium: 185mgFiber: 1gSugar: 10gVitamin A: 198IUCalcium: 146mgIron: 1mg
Keyword flavored milk, homemade chocolate milk
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!