Monday, July 7, 2014

Chocolate Syrup



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.

Chocolate Syrup

adapted slightly from Mel's Kitchen Cafe

  • 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.  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.

2 comments:

  1. This is a great idea! I never even thought about making this at home. Brilliant for using the leftover vanilla ice cream in the freezer and make it amazing :)

    ReplyDelete

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