I’m sharing my Homemade Chocolate Milk Recipe made with raw milk, raw cacao powder, and pure maple syrup, and I’ll explain the surprising nutritional benefits and simple reason this ingredient trio works so well.

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I kinda insist this is the best chocolate milk ever because it hits that sneaky spot between childhood and grown up tastes. I make it with raw whole milk and raw cacao powder so it feels honest and not overly sweet.

There’s this curious clarity to it, like Cacao Powder Milk but way more.. textured?

Sometimes I call it my Chocolate Milk With Cocoa Powder And Maple Syrup experiment when I brag to friends, they roll their eyes but then they drink it and shut up. It’s simple, weirdly sophisticated, and you might want it for breakfast and dessert.

Ingredients

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Raw whole milk: Rich in protein calcium and creamy fats, gives body and mild natural sweetness.
Raw cacao powder: Provides fiber iron and antioxidants, bitter chocolate depth that brightens the drink.
Pure maple syrup: Natural sweetener with minerals like manganese, adds caramel notes and soft sweetness.
Vanilla extract (optional): Tiny calories huge aroma, boosts perceived sweetness and rounds chocolate flavors.
Fine sea salt: Just a pinch elevates flavors, cuts bitterness and makes sweetness pop.
Melted coconut oil or heavy cream (optional): Adds silkiness and fuller mouthfeel, though both increase saturated fat and calories.
Ice cubes (if serving cold): Chills quickly, slightly dilutes intensity, great for sipping on hot days.

Ingredient Quantities

2 cups raw whole milk

2 tablespoons raw cacao powder

1 to 2 tablespoons pure maple syrup

1/2 teaspoon pure vanilla extract (optional)

pinch of fine sea salt

1 tablespoon melted coconut oil or heavy cream (optional)

ice cubes, if serving cold

How to Make this

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1. Measure 2 cups raw whole milk and set aside, you’ll use a little of it first to make the cacao paste.

2. In a small bowl mix 2 tablespoons raw cacao powder with 1 to 2 tablespoons pure maple syrup, then add 2 to 3 tablespoons of the milk and whisk into a smooth lump free paste.

3. If you want warm chocolate milk, heat the rest of the milk gently in a saucepan until steaming but not boiling, if cold leave the milk chilled.

4. Whisk the cacao paste into the warm or cold milk until fully combined, scraping the bowl so none of the paste is left behind.

5. Stir in 1/2 teaspoon pure vanilla extract (optional), a pinch of fine sea salt, and 1 tablespoon melted coconut oil or heavy cream if you’re using it, mix until everything is emulsified.

6. Taste and adjust sweetness adding more maple syrup 1/2 tablespoon at a time till it’s where you like it, don’t overdo it.

7. For extra froth and smoothness blitz in a blender or use a milk frother for 10 to 20 seconds, then serve over ice cubes if serving cold or warm in a mug.

Equipment Needed

1. Liquid measuring cup (2 cups) for the milk you’ll use a little first
2. Tablespoons and teaspoons measuring spoons for cacao, oil/cream, vanilla and salt
3. Small mixing bowl to make the cacao paste
4. Whisk to smooth out lumps and blend the paste into the milk
5. Small saucepan to gently heat the milk if you want it warm
6. Rubber spatula or spoon to scrape the bowl so nothing’s left behind
7. Blender or handheld milk frother to blitz for extra froth and smoothness
8. Mug or tall glass for serving (and ice cubes if serving cold)
9. Spoon for tasting and adjusting the maple syrup sweetness

FAQ

Q: Can I use non dairy milk instead of raw whole milk?

Yes, you can. Oat or full fat almond milk work best for creaminess, but it will taste different and be a bit thinner. Add the optional tablespoon of coconut oil or heavy cream to boost richness if you want it closer to the original.

Q: What's the difference between raw cacao powder and regular cocoa powder, can I swap them?

Raw cacao is less processed and slightly more bitter and earthy. Cocoa is roasted so it tastes a bit sweeter. You can swap 1 to 1, just taste and add a little more sweetener if needed.

Q: How do I avoid lumps when mixing the cacao?

Make a smooth paste first: stir the cacao with 2 to 3 tablespoons of warm milk until no clumps, then whisk in the rest of the milk. Or put everything in a jar and shake hard for 30 seconds. That usually does the trick.

Q: Can I make this hot instead of cold?

Absolutely. Gently warm the milk over low heat and whisk in the cacao mix until smooth. Do not boil it, just warm enough to dissolve everything. Serve right away.

Q: How sweet should it be and what can I use instead of maple syrup?

Start with 1 tablespoon of maple, then taste and go up to 2 if you like sweeter. Honey, agave, or simple syrup are fine substitutes. White sugar will work too but dissolve it first in a little warm milk.

Q: How long can I store the chocolate milk?

Because this uses raw milk, it should be kept very cold and used quickly. Preferably drink within 24 hours, and no more than 48 hours. It may separate a bit in the fridge, so shake or stir before serving. If anything smells off toss it out.

Best Chocolate Milk Recipe Of All Time Substitutions and Variations

Raw whole milk: swap with pasteurized whole milk, lactose free whole milk, or oat or almond milk for a dairy free version. If you pick plant milk it may be thinner, so add 1 tablespoon heavy cream or melted coconut oil for more body.
Raw cacao powder: use unsweetened cocoa powder 1 to 1, or about 1 tablespoon melted dark chocolate for a richer, smoother cup. If you use melted chocolate you’ll want to cut back on the sweetener a bit.
Pure maple syrup: try honey, agave nectar, or simple syrup in a 1 to 1 swap. Date syrup also works for a deeper, caramel like note but it will change the flavor.
1 tablespoon melted coconut oil or heavy cream: substitute 1 tablespoon melted unsalted butter, or 1 tablespoon mascarpone, or just add an extra splash of heavy cream for extra creaminess.

Pro Tips

1) Make the cacao into a really smooth paste first, sift the powder if you can and mix it with the maple syrup and just a little milk, not the whole cup, that way you avoid lumps — sorry, dont use that dash — whisk hard until silky, scrape the bowl so none sticks.

2) Warm milk helps everything dissolve and tastes richer, but heat it gentle, steaming not boiling, if you overheat it gets flat; for cold drinks use a blender or frother so the cacao fully disperses and you dont end up with gritty bits.

3) Add a bit of fat for silkiness, like a tablespoon of heavy cream or melted coconut oil, but melt the coconut oil just enough and whisk fast so it emulsifies, otherwise it can float; cream will also let you cut back on syrup.

4) Salt and sweet in small steps, try a tiny pinch of fine sea salt to lift the chocolate, then add maple syrup half a tablespoon at a time and taste as you go, its easier to sweeten than to fix if its too sweet.

5) If you’re using raw milk, keep it super cold before you start and dont leave the drink sitting out, heat gently if warming, and if you want froth without gear, pour into a jar, screw the lid on and shake like crazy for 20 to 30 seconds then open carefully.

Best Chocolate Milk Recipe Of All Time

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

260

kcal

Equipment: 1. Liquid measuring cup (2 cups) for the milk you’ll use a little first
2. Tablespoons and teaspoons measuring spoons for cacao, oil/cream, vanilla and salt
3. Small mixing bowl to make the cacao paste
4. Whisk to smooth out lumps and blend the paste into the milk
5. Small saucepan to gently heat the milk if you want it warm
6. Rubber spatula or spoon to scrape the bowl so nothing’s left behind
7. Blender or handheld milk frother to blitz for extra froth and smoothness
8. Mug or tall glass for serving (and ice cubes if serving cold)
9. Spoon for tasting and adjusting the maple syrup sweetness

Ingredients

2 cups raw whole milk
2 tablespoons raw cacao powder
1 to 2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract (optional)
pinch of fine sea salt
1 tablespoon melted coconut oil or heavy cream (optional)
ice cubes, if serving cold

Directions

Measure 2 cups raw whole milk and set aside, you'll use a little of it first to make the cacao paste.
In a small bowl mix 2 tablespoons raw cacao powder with 1 to 2 tablespoons pure maple syrup, then add 2 to 3 tablespoons of the milk and whisk into a smooth lump free paste.
If you want warm chocolate milk, heat the rest of the milk gently in a saucepan until steaming but not boiling, if cold leave the milk chilled.
Whisk the cacao paste into the warm or cold milk until fully combined, scraping the bowl so none of the paste is left behind.
Stir in 1/2 teaspoon pure vanilla extract (optional), a pinch of fine sea salt, and 1 tablespoon melted coconut oil or heavy cream if you're using it, mix until everything is emulsified.
Taste and adjust sweetness adding more maple syrup 1/2 tablespoon at a time till it's where you like it, don't overdo it.
For extra froth and smoothness blitz in a blender or use a milk frother for 10 to 20 seconds, then serve over ice cubes if serving cold or warm in a mug.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.