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Hot Cocoa Sundae



– 2 tablespoons unsweetened cocoa powder – 2 tablespoons sugar – 2 cups Real California Milk or lactose-free milk – 1 cup whipping cream, divided – 3 tablespoons sour cream – 2 ounces bittersweet chocolate, coarsely chopped – 8 scoops (1/3 cup each) mint chocolate chip or chocolate chip ice cream (about 1/2 pint, total)
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1. In a heavy 2-quart saucepan, mix cocoa powder and sugar.

2. Over medium-high heat, gradually whisk milk and 1/2 cup of the whipping cream until smooth. Bring to a boil, reduce heat to low and simmer gently 25 to 35 minutes until cocoa is reduced to slightly less than one cup; stir often and adjust heat as needed, being careful not to boil.

3. Meanwhile, whip remaining 1/2 cup whipping cream and the sour cream to form soft peaks; refrigerate.

4. Remove cocoa mixture from heat and immediately add the chopped chocolate; stir until chocolate is completely melted and the mixture is smooth.

5. Spoon 2 tablespoons hot cocoa mixture into each of the four 8-ounce, straight-sided glasses.

6. Top each with a scoop of ice cream and 2 tablespoons of whipped cream; repeat layer once, ending with whipped cream.

7. Serve immediately with spoons.