Reduce particle density, by incorporating air pockets.Reduce particle size, for example by tempering chocolate.Separation can be slowed by any of the following: The suspension must be stabilized, otherwise, the powder will settle. Ready to drink chocolate milk are produced by homogenization.Īt or below room temperature, chocolate is a solid, which does not dissolve, but instead remains a powdered solid suspended in milk.

However, added sugar can still contribute to health problems.ĭrink mixes of cocoa powder and a sweetener can be either homemade or commercially manufactured.Ī glass of pasteurized chocolate milk made from water buffalo's milk produced by the Philippine Carabao Center Dark chocolate milk ĭark chocolate milk has more cocoa solids than conventional chocolate milk. Because chocolate milk can contain twice as much sugar as plain low-fat milk from added sugars, some school districts have stopped serving the product altogether. Some nutritionists have criticized chocolate milk for its high sugar content and its relationship to childhood obesity. In New York City, school food officials report that nearly 60 percent of the 100 million cartons served each year contain fat-free chocolate milk. To add nutritional value to the product, sometimes some minerals like zinc oxide or iron are added. Other ingredients, such as starch, salt, carrageenan, vanilla, or artificial flavoring are sometimes added. It can also be made at home by blending milk with cocoa powder and a sweetener (such as sugar or a sugar substitute), melted chocolate, chocolate syrup, or a pre-made powdered chocolate milk mix. Sugar used in commercial chocolate milk are used as preservative, and the energy from the sugar also makes it a convenience food. †Percentages are roughly approximated using US recommendations for adults.

This is not a problem in some ready to drink chocolate milks.Ĭhocolate milk Beverages, Chocolate-flavored drink, whey and milk based Nutritional value per 1 cup (244 g) So the solution should be shaken or stirred before consumption to avoid uneven concentration.

However, the particles from cocoa solids in homemade chocolate milk will quickly sediment to the bottom. However, most often additional sweeteners are added to make the drink taste sweet. The liquid carbohydrates in milks like cow milk, or oat milk, may be sufficient on its own to mask the bitterness from the theobromine. It is a food pairing in which the milk's mouthfeel masks the dietary fibres of the cocoa solids. A mug of chocolate milk next to a chocolate barĬhocolate and milk optionally sugar or substitute sweeteners and fatĬhocolate milk is a type of flavoured milk made by mixing cocoa solids with milk (either dairy or plant-based).

Taza hot chocolate