Chocolate Milk – Bite-sized Victories

Chocolate Milk - Bite-sized Victories
DON’T PANIC.Lewis Road Creamery’s milk is delicious, Whittaker’s chocolate is delicious, combining them seems to have produced mass hysteria. Let’s not call this a “chocpocalypse” though. I feel not one amongst us can beat “Marmageddon” in food/end-of-world mashups just yet.

I picked up a couple of bottles of the fabled milk by chance before most people caught on. We thought it was the best chocolate milk we’d ever tasted, genuinely, and apparently we weren’t alone in this. Would I queue up next to security guards? Probably not. Partially because I don’t really handle queuing because reasons, partially because I can make a near perfect replica at home.

Because all you need to make it yourself, all that’s in this magical brown liquid is: milk, chocolate, cocoa.

Please don’t use lesser products. I honestly don’t alway say that – I had a deep devotion to Homebrand cocoa for many years… and then they changed it. I can’t really forgive Countdown for this but I have softened since they started stocking American products.

Back on point: please use the two products on the packet. If you don’t want to do that, you can stop reading and grab one of the other, cheaper, options out there. That isn’t a criticism, they are all perfectly delicious and acceptable chocolate milk preferences to have. I believe Lewis Road has taken chocolate milk to a slightly higher, more indulgent level though. As with any recipe that uses so few ingredients, you must use the best stuff (within reason) to get the best results. Why cut corners?

So no need to pester Lewis Road Creamery on Twitter, be aggressive with Countdown staff as I saw of two intoxicated ladies last week, or cosy up to the security guards. Grab a bottle of the blue top and a block of chocolate and take five minutes to make this.

  1. 750 ml Blue top Lewis Road Creamery milk
  2. 125g or half a block of Whittaker’s milk chocolate
  3. 1 tsp strong cocoa – I broke out the valrhona
  1. Break up the chocolate.
  2. Place chocolate in a saucepan with half of the milk and the cocoa.
  3. Heat over medium-low heat for about 5 minutes, stirring constantly, until chocolate is fully melted.
  4. Add the rest of the milk and stir to combine.
  5. Pour back into bottle.
  6. Chill.


  1. This is actually a little bit stronger than the real stuff but we are digging as such. Scale back to 100g of chocolate and 3/4 tsp cocoa if you prefer your milk slightly creamer.
  2. Not all of the chocolate will incorporate (and this is the same with the genuine product) so remember to give it a gentle shake before pouring!

bite-sized victories

I was in Pak’nSave the other day, when an employee answered his phone next to me. “Whittaker’s what?? Milk?? No, I’ve never even heard of it.” I was able to helpfully/annoyingly explain that they don’t stock that brand of milk products (but should, please) and that calling stores to find this chocolate milk was becoming a bit of a thing. He said he would keep an eye out for it, I wished him the best of luck in that. So, maybe not the entire country is losing itself over this drink but it *is* worth trying.


As a note: I had to use non-homogenised milk for this batch, instead of my preferred homogenised milk, because the store was out of all Lewis Road except for that… Even the butter was a no-show!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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