What is the viscosity of chocolate milk?

The viscosity of chocolate milk varies depending on the specific recipe and ingredients used. However, as a general guide, the viscosity of chocolate milk is typically between 2 and 4 millipascal-seconds (mPa·s). This makes chocolate milk thicker and more viscous than water, which has a viscosity of 1 mPa·s, but less viscous than heavy cream, which can have a viscosity of up to 1000 mPa·s. The viscosity of chocolate milk is influenced by several factors, including the amount of cocoa powder or chocolate syrup added, the type and amount of milk used, the temperature of the chocolate milk, and the presence of any additional ingredients such as sugar, cornstarch, or stabilizers.