On a hot day, nothing beats a frosty glass of icy cold chocolate milk. And, believe me, the best chocolate milk is made using a generous dollop of rich, dark, homemade chocolate syrup.
Homemade chocolate syrup is quick, easy and economical to prepare and it keeps for ages. Once you make chocolate syrup yourself, you’ll never go back to the additive-laden commercial variety.
This recipe is delicious in milkshakes, on ice cream and even as a base for hot chocolate or cocoa. As it is stronger-tasting than commercial chocolate syrups, you will need to use less.
It is important to keep a close eye on the syrup while it is boiling. If left unattended for even a moment the syrup can bubble up and boil over, leaving a sticky mess all over your cook top. (Take a wild guess how I know this.)
My chocolate syrup recipe is adapted from the one found in the Complete Tightwad Gazette.*
- ½ cup cocoa
- 250 ml water
- 2 cups sugar
- pinch salt
- 1 teaspoon vanilla
- Combine cocoa and water in a large saucepan.
- Heat gently, stirring, until cocoa is dissolved.
- Increase heat and whisk in sugar.
- Bring to the boil and then immediately reduce heat to a low simmer. It is important to watch the syrup at this point as it can rise up and boil over very quickly.
- After sauce has simmered for three minutes, remover from heat and stir in salt and vanilla.
- Pour into a sterilised jar or bottle, and store covered in refrigerator.
- This sauce will keep for several months.
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