Chocolate Milk Powder is a quick and easy way to make your own chocolate milk without all the additives you would find in store-bought powder. With just three ingredients, you can add this powder to some milk for a sweet and refreshing glass of chocolate milk. Be sure to check out my homemade chocolate milk recipe as well.
Chocolate Milk Powder
When I think of chocolate milk powder, I think of Nesquik, the most popular and well-known chocolate powder. But, have you ever looked at the ingredients on the container? There are a few additives that are listed that I could do without.
Homemade Chocolate Milk Powder has just as much (if not better) flavor and is made with only three ingredients!
Chocolate Milk Powder Recipe
Did I mention this recipe only calls for three ingredients? And, they are probably ingredients you have on hand, so no need to go to the grocery store!
Ingredients (full recipe below)
- Granulated sugar
- Cocoa powder
How to Make Chocolate Milk Powder
This has to be one of the easiest things to make. All you do is combine the three ingredients–the sugar, cocoa powder, and a pinch of salt. You can blend them in a food processor or shake them in a container that has a lid (of course). Store the powder in an airtight container in a cool, dry place.
Making Chocolate Milk
Now that you have the chocolate powder made, it’s time to add it to some milk for a sweet, refreshing treat!
There are a couple of ways you can do this:
- Start by pouring a cup of milk and putting it in the freezer for 5 minutes. Mix 1-2 tablespoons of the powder with a couple of tablespoons of warm water. Mixing with a little warm water first keeps the cocoa pieces from floating to the top and not mixing in. I use 1-2 tablespoons of powder per eight-ounce glass of milk.
- Another way to make chocolate milk is to use a blender. (Highly recommend this method!) For every one cup of milk, I used two tablespoons of the chocolate powder. Blend on high for about 30 seconds, and if you want a nice cold glass of milk, add an ice cube to the blender.
What is the Best Cocoa to Use?
When you go to buy cocoa for this recipe, choose high-quality cocoa for best results. This will cost a bit more because better cocoa means better beans. Look on the label to see that what you are buying is 100 percent cocoa, and then check the nutrition label. The best cocoa will have 1 gram of fat per 5-6 gram serving.
Dutch-process cocoa has a different flavor, but you could try it in this recipe. It’s all about your preference. Dutch-process cocoa will be labeled with something like, ‘processed with alkali’ and will have a less bitter taste. It is also darker, but that doesn’t always mean more flavor. Again, it’s all about preference, but again, choose high-quality cocoa either way.
Can You Double This Recipe?
Absolutely! You can make as much or as little as you would like. Just make sure you store it in an airtight container in a cool dry place and label it with the date made. I often make a quadruple batch, put it in a large mason jar, then add a tablespoon right inside the jar.
How Long Does This Last?
This recipe will stay fresh for about 2 years. Yup, you read that right! Granulated sugar lasts about 2 years when stored properly and cocoa powder typically lasts about 3 years.
Looking for More Chocolate Treats?
Homemade Hot Cocoa
Spanish Hot Chocolate
Two Ingredient Chocolate Mousse
With just three ingredients, you can make your own chocolate milk powder without any unwanted additives!
Chocolate Milk Powder
Servings: 16 tablespoons
Calories: 37 kcal
(133g) granulated sugar
(39g) cocoa powder
CHOCOLATE MILK POWDER
To get started, get out a jar with a lid or a food processor.
Combine the sugar, cocoa powder, and salt until all the ingredients are mixed together, using a food processor or shaking them up in a sealed container. Store in a sealed container in a cool, dry place.
When ready to make chocolate milk, add 1-2 tablespoons of chocolate milk powder to about 1 cup of milk. I highly recommend mixing it in a blender. You can also add 1 ice cube if you want your chocolate milk very cold.
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.