This syrup is one of those magical recipes that can solve a multitude of problems. For example, say that you’ve just made a giant batch of waffles, and you look in your pantry only to realize that you’ve got about two drops of maple syrup left. Throw some strawberries on the waffles and drizzle with chocolate syrup, and you’ve got an awesome breakfast your kids will eat up. Or say that you’ve got two little girls who come home from school and preschool starving and cranky and dehydrated, and need some cold chocolate milk stat. Chocolate syrup to the rescue! It might just be the case that this syrup solved both of those problems for me this week, and for that, I will be forever grateful. 🙂
This is another one of those DIY recipes that I just love. I love that it makes the best chocolate milk ever. I love that I can pronounce all of the ingredients in it and it’s super easy to make. And I especially like that the recipe makes a little over two cups of syrup, which lasts in the fridge for a long time. You only need a teaspoonful or so to make a cup of chocolate milk, so you’re getting a lot of bang for your buck. I’m excited to think of even more fun uses for it!
Homemade Chocolate Syrup
adapted from Mel’s Kitchen Cafe
3/4 cup brown sugar
3/4 cup sugar
1 cup unsweetened cocoa powder
pinch of salt
1 cup cold water
1 tablespoon vanilla
In a medium saucepan, whisk together all ingredients except vanilla. Heat over medium heat until boiling, whisking frequently. Reduce heat to medium low and simmer, whisking occasionally, until thickened (about five minutes). Remove from heat and whisk in vanilla. Pour into a mason jar and let cool to room temperature, then refrigerate. Use 1-2 teaspoons in milk to make awesome chocolate milk, or drizzle over ice cream (or waffles). Enjoy!