Rich, homemade chocolate syrup recipe perfect for topping ice cream or swirling into a tall glass of cold milk.Jump to Recipe
When I was growing up, you had two drink choices for hot lunch, chocolate or regular milk. Now somewhere along the path, I developed the notion that “good” kids always drank regular milk. For years, I dutifully chose the blue carton instead of the brown.
One day, in what can only be described as an act of internal rebellion by a shy kid, I chose the brown carton. And it was glorious. I don’t think I ever went back.
Now as a boring old grown-up, I usually drink plain ‘ole regular milk. But sometimes, sometimes it is important to spoon thick swirls of deep chocolate sauce into my milk.
Why do we have to cook it on the stove?
It does seem like kind of a pain, doesn’t it? But adding the heat is a very important part of the process.
Bringing our chocolate syrup to a quick boil helps to dissolve all of the sugar so your syrup is nice and silky smooth. Hot/boiling water also activates the cocoa powder bringing out all of it’s chocolate glory.
- 3/4 cup water
- 1 1/2 cups brown sugar
- 1 cup cocoa powder
- 2 teaspoons vanilla extract
- In a medium saucepan over medium high heat combine water and brown sugar and stir until boiling.
- Add in cocoa powder and stir to combine.
- Remove from heat. Stir in vanilla extract.
- Pour into heatproof jar. Allow to cool.
- The syrup with thicken as it cools. Because there are no preservatives, store in the fridge and toss if you don’t consume in a month or so.
If you like making your own drinks, you might want to try making your own chai tea concentrate. For something quick and easy, try my three ingredient iced coffee…maybe with a swirl of chocolate syrup!
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