An industry standard for the production of chocolate milk consists of:
- 93% milk
- 6.3% sugar
- 0.65% cocoa powder
- 0.05% carrageenan
The final product is usually standardized to either 2% fat or 1% fat (meaning, 2.15% or 1.1% fat in the milk before addition of other ingredients). The sugar, cocoa powder and carrageenan are dry blended, and added to cold milk with vigorous agitation, and then pasteurized.