Horizon Chocolate Milk Recipe

Make cocoa paste

In a small bowl, combine the unsweetened cocoa powder (4 tbs) and granulated sugar (4 tbs). Add 2 tablespoons of the milk from the measured 4 cups and stir to create a smooth, lump-free cocoa paste.

Warm and dissolve

Pour the remaining milk (about 3 ¾ cups) into a medium saucepan and warm over medium-low heat until just steaming — do not boil (about 3–5 minutes). Stir in the cocoa-sugar paste, whisking continuously until fully dissolved and the mixture is uniform in color (about 1–2 minutes).

Finish flavor

Remove the saucepan from heat. Stir in the pure vanilla extract (1 tsp) and a pinch of fine sea salt. Taste and, if desired, add simple syrup or extra sugar to taste (see optional finishing).

Cool or serve hot

For hot chocolate milk, pour immediately into cups and proceed to garnish. For cold/chilled Horizon Chocolate Milk, allow the mixture to cool to room temperature (about 20–30 minutes), then transfer to a sealed container and chill in the refrigerator until cold (at least 1 hour). Shake or stir before serving to reincorporate any settling.

For a frothy top: lightly whip the heavy cream (2 tbs) to soft peaks and spoon a dollop onto each hot or chilled glass just before serving.

For a cold, iced version: fill glasses with ice cubes (about 1 cup divided between servings), pour the chilled chocolate milk over ice, and stir.

Dust each serving with a light sprinkle of chocolate shavings or cocoa powder (1 tsp) for aroma and presentation. If additional sweetness is desired, stir in simple syrup or extra sugar to taste.

Serve immediately. Store any leftover chocolate milk in a sealed container in the refrigerator for up to 3 days; shake or stir before using.