HOMEMADE CHOCOLATE SYRUP
MOVE OVER HERSHEYS!
Do you just love some chocolate milk, or chocolate sauce on your ice cream?
Do you want a sweet treat for your kid that you feel good about?
What if there was an easy, probably cheaper replacement to the nasty ingredient containing store options?
Well, there is!
It’s easy peasy and simple to make while only dirtying minimal dishes. The worst thing about it is you’ll want chocolate milk everyday.
- 2/3C water
- 3/4C cocoa (plain, full fat, NOT a mix) powder
- 3/4C RAW honey (or PURE organic maple syrup)
Makes 1 pint. Double recipe for a quart jar (and increase water heat time). It should keep for a good long time in fridge when made with honey…. But then we never have it for long at our house.
So I always make mine right in the jar I will store it in. This makes for less cleanup. I’ve made it so much I just eyeball the ingredient amounts instead of measuring.
- Fill the jar with 2/3C water. Either measure or eyeball to a third of the way up the jar.
- Microwave water minimal time to heat enough to melt cocoa powder but not get water too hot. It’s about 20s on my microwave at full power. This is so you don’t have to wait very long for the water temperature to come down when it’s time to add the honey.
- Add cocoa powder to heated water and stir to melt.
- After temperature is 103ªF or less (see here for why) add honey to come to just under the curve of the jar at the top, and stir.
- Use with your favorite *milk* (I like REAL milk – RAW and full fat) or treat.
- Store in fridge.