Sometimes you want food or drinks that taste homemade instead of items that you can tell are ultra-processed. But other times, store-bought products get it right. For example, chocolate milk is best when prepared for mass consumption. Wondering why the beverage is more satisfying when bought at the store rather than made at home? It is all in the texture.
Store-bought chocolate milk tends to have a thicker texture than the homemade kind because many producers add thickening agents to the beverage. The thickening agents keep the ingredients like cocoa powder from gathering at the bottom of the milk and compromising the flavor. But why does that accumulation happen in the first place? Through a process called sedimentation, particles and liquids separate when they are left alone for a period of time. Because the particles are heavier than the liquid, they sink.
To achieve a smooth, creamy texture and a delicious and even chocolaty taste, store-bought milk brands often use a thickening agent called carrageenan. The additive is derived from red seaweed. It can also be found in salad dressings. Other thickening agents used by drink manufacturers include guar gum and xanthan gum.
Make homemade chocolate milk taste better
A common way to make homemade chocolate milk is to combine whatever milk you have in the fridge with a drizzle of chocolate syrup (that immediately sinks to bottom of the cup) or a chocolate drink powder. While the simple recipe will definitely quench your thirst, it is not the best approach. Instead, prioritize making the beloved beverage with high-quality ingredients and enhancing its texture. While we do not expect you to have processed seaweed or other industrial thickeners at home, there are a few pantry staples that will get the job done.
Time to revise the chocolate milk recipe. Rather than using chocolate syrup or a drink mix, use a combination of cocoa powder, milk, and sugar. Any milk can be used for the drink, but whole milk will yield the creamiest result and reduce the speed of sedimentation. Some recipes suggest using confectioners’ sugar rather than granulated sugar for a smoother mouthfeel. As for the taste, you can add a dash of vanilla extract to bring a more complex taste. Another idea involves adding the cocoa powder to a small portion of hot milk to bring out the chocolate flavor. Then combine the hot mixture with cold milk for a glass of the signature drink. For a thicker texture, mix in a spoonful of cornstarch. If you are heating the milk for the cocoa hack, consider also stirring in a few teaspoons of canned sweetened condensed milk — a foolproof hack to make thicker, creamy hot chocolate.
