My dad used to make my sister and I cold cereal for breakfast most mornings. He’d spoon some brown sugar into a small bowl, add Life Cereal (remember that goodness!?), and top the cereal with milk. My sister and I would sit in the breakfast nook watching I Love Lucy (or The Andy Griffith Show on a bad day) and enjoy our cereal. Easy and regular and somehow super special.
I’d try to rush my way through the cereal before it got too soggy. Always a race against time. The best part of cereal was always the final spoonfuls of milk steeped with the brown sugar that lived at the bottom of the bowl. I loved finding those sweet pockets of brown sugar.
I think I’m looking for those sweet pockets all through life. They’re not really that hard to find…. especially when you put way too much minty chocolate syrup at the bottom of your chocolate milk glass. See what I did there? Sweet pockets.
For a hot version of Chocolate Milk, see: Cinnamon Infused Hot Chocolate.
Chocolate milk is about more than just mixing cocoa powder with milk. Oooh no. We need to fancy it up a bit.
Cocoa powder is combined with brown sugar and granulated sugar. Water to make it all a syrup. Salt to balance the sweetness. Pure vanilla extract for depth, and a dash of mint extract because it’s winter and peppermint is extra pretty in chocolate.
I used two different types of cocoa powder because it’s what I had on hand. I used natural cocoa powder and a black onyx cocoa powder. Use whatever you have that makes you happy.
The mixture is whisked and boiled for about 10 minutes. The chocolate becomes deep, dark, and bubbly hot. Not exactly what you might think when you picture cold chocolate milk, but we’ll get there!
Once the syrup is boiled and thickened, it’s rested and cooled. It’s sort of like making hot fudge for milk. I mean… just imagine how good that is. Ps. REALLY GOOD, in case your imagination fails you.
A heaping spoonful of chocolate syrup is stirred together with milk. The result is creamy chocolate milk with just a tiny hint of mint. So satisfying. Add a peanut butter and jelly sandwich and we’ll be best friends forever and ever.
My very favorite part is the collected chocolate at the bottom of the glass. Life is sweet.
In other news… can you believe that I executed this entire blog post without the use of a single paper straw. Food blog miracle.
Hint of Mint Chocolate Milk
adapted from With Style and Grace
makes about 1 1/2 cups chocolate sauce
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 cup unsweetened cocoa powder (I used natural cocoa powder and black onyx cocoa powder)
pinch of salt
1 cup water
1 tablespoon pure vanilla extract
1/2 teaspoon pure peppermint extract
whole or reduced fat cow’s milk, soy milk, or almond milk
In a medium saucepan, whisk together sugars, cocoa powder, and salt. Place saucepan over low heat and add water. Whisk until thoroughly combined and no lumps remain.
Bring the chocolate mixture to a low boil, whisking frequently. Whisk for 8 to 10 minutes, until mixture is thickened.
Remove from heat and whisk in vanilla and peppermint extracts. Allow to cool to room temperature.
Transfer to an airtight jar and refrigerate until ready to use.
To make chocolate milk, stir together 2 tablespoons of chocolate syrup per one cup of cold milk. Stir and enjoy!