Pws Homemade Chocolate Milk Mix For The Fridge Recipes

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CHOCOLATE MILK



Chocolate Milk image

Making chocolate milk from scratch is fast, easy and delivers a deep chocolate flavor. The base syrup here doubles down on chocolate, combining unsweetened cocoa powder with chocolate containing 100 percent cacao. Their bitter edge balance the sweetness nicely. The syrup is also quite versatile: Feel free to use it in coffee, cocktails and even soda water if that's your thing.

Provided by Genevieve Ko

Categories     non-alcoholic drinks

Time 10m

Yield 8 servings

Number Of Ingredients 6

3/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup unsweetened cocoa powder, preferably Dutch-processed
3 tablespoons unsweetened chocolate, chopped (1 ounce)
1 teaspoon pure vanilla extract
8 cups cold milk, or unsweetened dairy-free alternative (see note)

Steps:

  • Combine sugar, salt and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar and salt, then add the cocoa powder while whisking. Whisk until smooth. Remove from the heat and add the chocolate. Whisk until melted, then whisk in the vanilla. Transfer to a jar and refrigerate until room temperature. If you're in a rush, you can transfer the syrup to a heatproof bowl set in a larger bowl filled with ice and water. Stir until room temperature.
  • Stir or whisk 2 tablespoons syrup into 1 cup whole milk. Add more syrup to taste. Repeat with remaining cups.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 166 milligrams, Sugar 31 grams

P.W.'S HOMEMADE CHOCOLATE MILK MIX FOR THE FRIDGE



P.w.'s Homemade Chocolate Milk Mix for the Fridge image

Make and share this P.w.'s Homemade Chocolate Milk Mix for the Fridge recipe from Food.com.

Provided by Redsie

Categories     Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 2

1 cup heavy cream (whipping)
4 ounces semisweet chocolate pieces

Steps:

  • Heat cream over medium-high heat until slightly boiling.
  • Add chocolate pieces and turn off heat.
  • Whisk slowly until chocolate is melted and mixture is very smooth.
  • Pour into a container and keep in the fridge up to two weeks.
  • Mix with cold or warm milk, depending on how frightful the weather outside is.
  • Note: Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you'll be fine.

Nutrition Facts : Calories 234.8, Fat 19.6, SaturatedFat 12.1, Cholesterol 54.9, Sodium 15.6, Carbohydrate 13.6, Fiber 1.3, Sugar 10.1, Protein 1.6

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