Chocolate milk is a staple around here. Adults and children alike enjoy a cold glass of this creamy, chocolatey goodness occasionally. The problem? All the added “stuff” in the store-bought version of it. The solution? This creamy, delicious homemade chocolate milk!

Our daughter is a chocolate milk fiend. She’s also somewhat of a connoisseur of chocolate milk. She can tell the good stuff from the other. If the opinion of a four-year-old chocolate milk expert is of any importance to you, grab a pencil and jot this simple recipe down for homemade chocolate milk. She always tells me this is the best she’s ever had. 😉

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I suppose I should preface this by saying it’s not technically a “recipe”. It’s more of a list of ingredients and you do it all according to your own preferences, but I’ll share basic measurements for you to build on if that’s helpful. Once I share how simple it is, you’ll never go back to “the other way”.

What You’ll Need

Blender or Mason Jar with a tight fitting lid
Cocoa Powder
Maple Syrup
Milk
Vanilla is optional.

Gather your ingredients, pour it into your blender or quart size mason jar, and whirl it together. If you’re shaking a mason jar you may have to shake fairly vigorously for a little while. Cocoa powder can be a little tricky to mix together at first. If you’re doing this in a blender, if won’t take very long at all. We have a nutribullet, and it comes together very quickly.

Homemade Chocolate Milk

Serving Size 3

Ingredients

3 cups whole milk, or unsweetened nondairy milk
2 TBSP maple syrup
1 TBSP cocoa powder
3/4 tsp vanilla, optional

Instructions

Add all ingredients toa quart size mason jar or blender.
Secure lid and shake vigorously for about 30 seconds, or run in blender until smooth.
Let sit for a few seconds so the bubbles disperse. Serve.
The rest can be stored in the fridge for about 24 hours. You may want to give it a quick shake before pouring it after it's sat for a while.

A Few Quick Notes

You can swap honey or agave nectar for the maple syrup.
You can try using more or less sweetener. I’ve learned that this amount balances out the cocoa best for our tastes, but definitely adjust it for your family.
This is easily double and can be stored in a half gallon mason jar for the whole day. I LOVE using these lids for any wide mouth mason jars.

Fifteen years ago, I set out on a mission to replace my family’s processed diet with as much from scratch food as I could. Chocolate milk powder and syrups used to be a staple in our pantry, but that was before we realized how good and simple homemade chocolate milk is. I love that food from scratch can be easy, just as delicious, and more budget friendly than the heavily processed store-bought versions. If you give this a try, I’d love to hear about it!