Skip the store-bought stuff and make your own rich chocolate milk.
Courtesy of Head Chocolatier Greg Hook of Chocolate Arts.
directions
Combine the dark and milk chocolates in a medium bowl. Set aside.
In a heavy bottomed saucepan over low to medium heat, bring 500 mL of the milk to just the below boiling point, stirring regularly. The milk will be ready when small bubbles begin to form around the edges of the saucepan – be careful not to let the milk boil!
Pour the hot milk over your chocolate and allow to sit for 2 minutes. After 2 minutes, pour the milk-chocolate mixture in a blender or use a hand-held blender to blend on high speed for 30 seconds.
Add the rest of your milk and blend again until thoroughly combined. Chill mixture over an ice bath until completely cool. Store your chocolate milk in the fridge for up to one week.