Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Chocolate Milk

I thought that my cravings for chocolate were waning, but I was pining chocolate milk for the longest time. After a depressing and disappointing weekend, I decided to work on a chocolate milk recipe I had found on Yahoo Answers.

The “by the glass” version is really good, even with skim milk. It looks like dirty water with the skim milk, but it tasted really good and satisfying. You could make it even healthier by adding Splenda or any other sugar substitute (or Equal, which my mother loves…a little too much)!

The dry mix version, however, left something to be desired, so I had to modify it. After looking over the two recipes, I realized what was wrong. The cocoa to sugar ratio was different than that of the “by the glass” version. Consequently, I increased the amount of sugar in the mix version and reduced the amount of non-fat dry milk because I think there’s too much in this recipe. As you can see in the photo below, most of the mix just collects at the top of the glass, so I decided to microwave the mixture with 1 ounce of liquid as is done in the “by the glass” version. Lastly, it tasted better with 7 oz of milk instead of water. I’m sure it would be even richer with whole milk.

Well, the changes worked! I think I’m satisfied with this version. I could have made chocolate milk with chocolate chips or bars, but I wanted a cheaper version that didn’t require melting chocolate. Enjoy!

Homemade Chocolate Milk

heavily adapted from Yahoo Answers

By the glass… (double or triple the recipe to your liking):
1 ounce water
1 1/2 teaspoons cocoa
2 tablespoons sugar (Splenda, Equal, or half sugar or half substitute)
dash of salt
11 ounces milk (skim, reduced, or whole)

Put sugar, cocoa, and water in microwavable 12 oz glass. Microwave for 30 seconds. Add cold milk and stir.

Dry mix (8 ounces per serving) you could easily half this recipe, especially if you’re using a sugar substitute:
1 c. cocoa
2 c. sugar (or 1 cup of Splenda, Equal, or half sugar and half substitute)
1/2 tsp. salt
2 c. non-fat dry milk

Combine ingredients until thoroughly mixed. Put mix in jar and store for handy use.
Use 2-3 tablespoons of mix with 1 ounce of cold water. Microwave for 30 seconds or until sugar and cocoa dissolve. Add 7 ounces of cold water or milk (I prefer to use milk) and stir. For hot chocolate, add 8 ounces of hot milk to the mixture.

Copyright – Memoria James – http://www.mangiodasola.com

Memoria James

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