So it seems there are a lot of ways to make homemade chocolate syrup. News to me…I was content with buying this chemical-free chocolate milk once in a while as a treat. Until I realized (thanks to all your suggestions on facebook!) how inexpensive and easy it is to make! I sifted through recipe after recipe and decided to first try a no-fuss old-fashioned homemade chocolate syrup that I found in my Feingold book.
I’m really liking it for its versatility. Immediately after it’s made (and still warm) it’s fantastic to stir into a big glass of milk. Once it cools and thickens up in the fridge it’s perfect as a sticky, gooey cupcake glaze/frosting. A child in my son’s class was celebrating a birthday so his teachers let me know in advance that the child’s parent would be sending cupcakes to class. Knowng there was a 99% chance the cupcakes would be made with artificial dyes and flavors I sent my little boy with a chemical free, dye free alternative to enjoy with his friends; a classic chocolate cupcake topped with this homemade syrup recipe as a “frosting” since I already had it on hand!
Here’s a small batch recipe that’s perfect for a sweet treat!
- 1/2 cup sugar
- 1/4 cup cocoa
- 1/4 cup water
- 1/4 tsp pure vanilla
- 1/8 tsp salt ( I used pink Himalayan salt) Pour water into a pot and heat to boiling. Add in sugar and cocoa until dissolved then remove from heat. Stir in vanilla and salt. Refrigerate in a glass jar to use as a syrup for mik, icecream and desserts.