If your kids love chocolate milk, making your own chocolate milk concentrate is an easy way to keep a homemade version ready to go whenever you need it.
This rich chocolate concentrate comes together with a handful of simple ingredients and can be canned for a shelf-stable option whenever you need it. When you’re ready for chocolate milk, simply mix a 1/2 pint jar with a 1/2 gallon of milk, shake and enjoy immediately.
Why You’ll Love This Homemade Chocolate Concentrate
- Uses simple pantry ingredients
- 1/2 pint equals exactly what you need for a 1/2 gallon of milk
- Easy to make in a big batch – this recipe makes about 15 1/2 pint jars
- No artificial ingredients
- There is nothing at the store that compares!
- Ability to have chocolate milk on hand, at all times
- Water bath canning friendly
- Great for long-term pantry storage
Homemade Chocolate Concentrate Ingredients
- Organic Sugar
- Organic cocoa powder
- Vanilla Bean Paste
- Water
- Salt
Storage
- Shelf life: Up to 12–18+ months in a cool, dark pantry
Once you taste homemade chocolate milk, the store-bought kind just doesn’t hit the same. It’s richer, cleaner, and made exactly how you like it — plus those jars lined up on your pantry shelf? Pure kitchen pride.
Perfect for gifting, stocking your pantry, or elevating everyday meals with a homemade touch.
Equipment Used to make this Canning Recipe
Other Canning Recipes to Try
LEAVE A REVIEW
Try this Homemade Chocolate Milk Concentrate and leave a rating below. Simply click on the stars just below the recipe title. Snap a photo and tag
#etenenvoeden on your Facebook or Instagram stories.
Chocolate Milk Concentrate: Canning Recipe
Ingredients
- 12 cups sugar
- 3 cups cocoa powder
- 6 cups water
- 2 tsp salt
- 2 tbsp vanilla bean paste
Instructions
- Add 1/2 pint jars to canner and get water bath canner heated up.
- Add sugar, cocoa powder, water and salt to a large stockpot. On medium heat, whisk and heat until all sugars are dissolved. It will be glossy. No need to boil here.
- Remove from heat.
- Remove 1/2 pints from canner. Dump out water and fill with chocolate concentrate to about 1/2” headspace. Wipe rims with a vinegar rag.
- Place lids and rings on fingertip tight.
- Add to canner and add canning lid. Lower and once it hits a rolling boil, can for 15 minutes.
- Once 15 minutes is up, shut off heat and remove the lid. I leave for about 15 minutes. Then raise the canning grate up and let sit another 10 minutes or so. You should hear the lids start to pop and seal. Hooray!
- Remove and set on a towel for a day then store in a cool dark place for up to a year or two. Or longer if preferred.
