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
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Chocolate Milk Concentrate: Canning Recipe
Ingredients
- 12 cups cane sugar
- 3 cups cocoa powder
- 6 cups water
- 2 teaspoons salt
- 2 tbsp vanilla bean paste
Instructions
- Add 1/2 pint jars to canner and get water bath canner heated up.
- In a large stockpot, add sugar, cocoa powder, water and salt. Whisk together.
- Place on medium heat. Continuing whisking until sugars are dissolved and looks glossy. No need to hard boil here.
- Remove from heat.
- Whisk in vanilla bean paste.
- 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. Place lid on 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 so jar tops are out of the water. 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.
