Whole chocolate milk

Whisk cocoa powder and sugar into a little warm milk until smooth, then gradually whisk in cold whole milk. This helps prevent dry cocoa from floating on top.

Yes. Heat it gently in a saucepan, stirring often, and take it off the heat before it boils; boiling can make the milk taste scorched and foam over.

Keep it covered in the fridge and use it within a few days, following the pack’s advice if it gives a shorter time. Shake or stir it before pouring if the cocoa has settled.

Use it in place of plain milk in pancakes or a milkshake, or pour it over porridge for a chocolate flavour. In pancake batter, reduce or omit added sugar because the drink is already sweetened.

Yes: add a splash to coffee for a sweet, chocolatey drink. Warm it first if you want a smoother finish, and stir well because cocoa can settle.

Not necessarily. Cocoa mixed into plain whole milk may have no added sugar, while ready-made whole chocolate milk is usually sweetened; check the ingredients if you want to know what has been added.