You have to start with whole milk. And agree with another poster that a frother work. Using watered down milk won’t create the thickness.

I loved the Hotel Chocolat hot chocolate made with their “velvetiser” but they shut down their US division a while ago.

Williams Sonoma sells hot chocolate mix which is essentially shaved chocolate you melt in hot milk. It makes for a thick hot chocolate. Use less chocolate, refrigerate, and froth it before drinking to lighten it up a bit. That should be yummy albeit high calorie.

Go to Spain.

When my daughter was there (as a child), she would order hot cocoa for breakfast. It was so thick, a spoon would stand in it (like pudding). She thought she was in heaven. 😉

Can you use a frother a little bit? Might give it some body?

Paul Cafe sells their hot chocolate/chocolate milk in a shelf-stable carton. It’s thick and delicious!

The best ever chocolate milk is Galliker's (can get at SHeetz in Gaithersburg) but that has carageenan too.

Anonymous wrote:The thickeners are what give it the mouthfeel.

I hate that mouthfeel. That's why I never buy premade chocolate milk.

Anonymous wrote:But South Mountain Creamery or Trickling Springs choc milk at Whole Foods. Thick, rich, and delicious!

+1 for Trickling Springs

But South Mountain Creamery or Trickling Springs choc milk at Whole Foods. Thick, rich, and delicious!

Real Parisian hot chocolate, made with whole milk and chopped bittersweet chocolate, is rich and thick. No thickeners needed but some freshly whipped cream is welcome!

Anonymous wrote:The thickeners are what give it the mouthfeel.

+1

Milk + Hershey's is chocolate milk but it won't be thick - that texture is from the thickening agents.

The thickeners are what give it the mouthfeel.

I use Fairlife skim or 2% and chocolate vital protein collagen peptides to make a delicious not too sweet hot cocoa. Fairlife milk is richer/creamier than regular milk IMO.
I use t stick milk frother to blend it.
That may work for you.

Anyone hade a tried & true recipe for chocolates milk? Cornstarch maybe?

My teens like it once a day but don’t like all the thickeners in store bought (even TJ’s & South Mountain have carrageenan which is linked to “stuff” long term)

I use whole milk & chocolate syrup but it lacks the mouthfeel of store bought.