This recipe appears in:How to Make Better Chocolate Milk
This isn't so much a recipe as a guideline; start here and adjust to your personal taste. You can use whatever kind of milk is your favorite; I prefer 2%. Any sweetener is acceptable: honey, sugar, agave syrup, even maple syrup can work. Just remember that each has a different sweetness level.
If you like, you can microwave and mix in the same mug—just know that it won't be very cold when you mix it. If that ends up being the case, you can always stick it in the freezer to chill for a few minutes.
- 1 cup cold milk
- 1 1/2 teaspoons Dutch-process cocoa powder
- 3/4 teaspoons honey (or 1 1/2 teaspoons granulated sugar)
In a microwave-safe container, heat 1/4 cup of the milk until steaming, about 15 seconds.
Add the cocoa powder and honey (or sugar) to the hot milk, and stir vigorously until all the lumps are gone.
Transfer the cocoa mix into your glass of choice, and fill with the remaining cold milk. Enjoy!