Horlicks Recipe

Warm the milk

Pour 2 cups of whole milk into a small saucepan. Warm gently over medium-low heat until steaming and small bubbles form at the edges (do not boil), about 4–6 minutes. Stir once or twice to prevent a skin forming and to keep the heat even.

Dissolve Horlicks

Place 4 tablespoons Horlicks powder in a heatproof mug or small bowl. Add 1/4 cup hot water (about 70–90°C) and stir briskly to form a smooth paste with no lumps. This step helps avoid graininess when mixed with milk.

Combine and sweeten

Pour the warmed milk slowly into the dissolved Horlicks paste while stirring continuously to combine thoroughly. Taste and add up to 1 teaspoon sugar if you prefer it sweeter. Stir in 1/4 teaspoon vanilla extract if using.

Adjust and serve

If you prefer a stronger malt flavor, add an extra 1/2–1 tablespoon Horlicks and stir until dissolved. For a thinner drink, add 1–2 tablespoons more hot water or milk. Pour into a serving mug.

For a chocolatey variation, sift 1/2 teaspoon cocoa powder on top and whisk briefly. Sprinkle 1/4 teaspoon ground cinnamon or nutmeg for warming spice notes.

Top with 2 tablespoons whipped cream for a richer treat. Serve immediately while hot.

To make an iced version: dissolve the Horlicks in 1/4 cup hot water as above, cool to room temperature, then combine with 2 cups cold milk and pour over a tall glass filled with ice. Stir to combine and serve chilled.