Chocolate milk is made by adding sugar and cocoa to white milk. Remember mixing up your own at home by adding a little chocolate syrup to your milk? A similar process happens when your favorite brands mix up their chocolate milk and sell it in stores.

Milk: You can really use any type you prefer. I usually use whole milk or unsweetened plain nondairy milk such as soy milk, almond milk, or any other plant milk. Unsweetened cocoa powder: Brands such as Hershey's Special Dark, SACO, or Trader Joe's store brand have nice flavor.

The Natural History Museum lists Irish botanist Hans Sloane as the inventor of drinking chocolate with milk. Sloane found the local Jamaican beverage consisting of cacao and water served to him in Jamaica unpalatable, but by adding milk to it, found it much improved.

Milk, liquid sugar (sugar, water), contains less than 1% of cocoa (processed with alkali), cocoa, salt, carrageenan, natural flavors, nonfat milk, vitamin D3.

Chocolate milk is generally made by mixing cow's milk with cocoa and sweeteners like sugar or high-fructose corn syrup. It's richer in carbs and calories than unsweetened milk but otherwise contains similar levels of nutrients.

In order for a chocolate to be called milk chocolate, it must contain at least twelve percent milk. This can be in the form of milk powder, condensed milk, regular liquid milk, or any combination of those. Milk chocolate also usually contains sugar and cocoa butter.

Chocolate milk and any other flavoured milk is made from the same high quality milk as regular white milk, and no, it doesn't come from brown cows. Chocolate milk is made from fresh white milk and has cocoa and sugar added to it. Fresh milk is perishable. It is quickly processed, shipped to stores and sold.

chocolate, food product made from cocoa beans, consumed as candy and used to make beverages and to flavour or coat various confections and bakery products. Rich in carbohydrates, it has several health benefits and is an excellent source of quick energy.

milk, liquid secreted by the mammary glands of female mammals to nourish their young for a period beginning immediately after birth. The milk of domesticated animals is also an important food source for humans, either as a fresh fluid or processed into a number of dairy products such as butter and cheese.

Daniel Peter Daniel Peter: the inventor of milk chocolate He came up with the idea of adding powdered milk to dark chocolate to make it less bitter. It was a eureka moment! The chocolate blend was smoother and sweeter, Peter won over the young woman, and milk chocolate was born.

With its light brown color, creamy texture, and sweet flavor, milk chocolate is widely regarded as the most popular type of chocolate. It is made by combining chocolate liquor (cocoa solids and cocoa butter) with sugar, and milk. Sometimes an emulsifier, such as soy lecithin, is added to enhance its smoothness.

Whole cow's milk contains about 87% water. The remaining 13% contains protein, fat, carbohydrates, vitamins, and minerals. Processing techniques remove fat to produce lower fat varieties: “reduced fat” contains 2% milkfat, “lowfat” contains 1% milkfat, and “nonfat” or “skim” has virtually no milkfat.