| Ingredients | Instructions |
|---|---|
| 1 cup heavy cream Pinch of kosher salt | Heat heavy cream and salt in a saucepan over medium heat until it just begins to simmer, then remove from heat. |
| 3 ounces Italian double-strength cocoa powder 8 ounces Belgian dark chocolate callets | Whisk cocoa powder into the warm cream until smooth. Add chocolate callets and stir until completely melted and the mixture is uniform. |
| 7 cups whole milk ½ teaspoon vanilla bean paste | Pour in half of the whole milk and add the vanilla bean paste, stirring to combine. Add the remaining milk and mix thoroughly. |
| Strain the mixture through a fine-mesh sieve into a clean container for a silky texture. | |
| Transfer the chocolate milk to a glass jug or pitcher and refrigerate. Chill for several hours or overnight before serving. |
Tags: chocolate milk, homemade, gourmet, Belgian chocolate, make ahead, chilled, kid-friendly, vanilla bean, heavy cream, dairy-free option, special occasion, easy recipe