How do I make chocolate milk that does not settle like commercialy produced?!
Note: Cornstarch can be used if the chocolate milk will not be reheated. When heated too much, cornstarch will break down and you'll have to add more cornstarch and reheat. Tapioca flour does not break down as easily with heat and Clear-Jell will not break down with heat.
Answers: Commercially prepared chocolate milk uses a gelling agent to help keep the chocolate in suspension. Read the label and you'll see things like gar-gum, xanthum, agar - all are gelling agents. Stop in to your local health food store and you'll find them and probably one of the clerks can tell you how to use them. I use tapioca flour or Clear-Jel. Clear-Jel is a modified cornstarch. Tapioca flour can be found in health food stores and is used the same way as cornstarch. Clear-Jel is a bit more difficult to find, but some large supermarkets and some health food stores carry it. Use about 1 tablespoon of tapioca flour or Clear-Jel per 4 cups chocolate milk. Heat slowly, stirring constantly to avoid scorching, until the milk thickens. The thickening is subtle and can be detected by scooping a spoonful of milk and gently pouring back into the cooking pot. So test often.
Note: Cornstarch can be used if the chocolate milk will not be reheated. When heated too much, cornstarch will break down and you'll have to add more cornstarch and reheat. Tapioca flour does not break down as easily with heat and Clear-Jell will not break down with heat.
The key is to shake it, shake it, shake it.
Eventually, it will mix together.
use syrup instead of powder. liquid and liquid mix better because there in the same state of matter :)