I love chocolate. I have always loved chocolate. My mom used to put chocolate milk in my bottles because she said I didn’t like white milk. I blame her for my addiction, er…love of chocolate milk.
What I don’t love about some chocolate milk and syrup is that it has added ingredients and preservatives. And, since I’m on a quest to better health for my family, I thought I’d try making my own chocolate syrup for chocolate milk. AND I’m pretty sure I cracked Hershey’s secret recipe! Oh yes! This Chocolate Syrup recipe is so easy and so good, you’re gonna wonder why you didn’t make it a long time ago. I am!
For this recipe, I used the best chocolate I could get at the grocery store – Hershey’s Special Dark – which is a dutch process chocolate. Which means it is a natural cocoa powder that has been alkalized to remove its acidity and make it neutral. This deepens the flavor of the cocoa powder because sugar (or other ingredients) don’t have to overcome the slightly acidic taste of the cocoa before enhancing its flavor. Especially good for baking AND chocolate syrup! Next I used an Organic Cane Sugar since it’s better for you without all the added junk. And, I used good vanilla. Using a good vanilla extract for any recipe is a good idea. This one is organic and made from madagascar beans. Again, good stuff.
Basically you throw it all in a pan and cook it until it reaches a boil. Then you cool it a tad and add vanilla. Put the syrup into a jar and store in the fridge. That’s it!
So, in summary – I used 3 good ingredients with some filtered water to make a delicious syrup that is just as good as any you’d buy at the store that can be put in milk, on ice cream or to make homemade Mochas and milk shakes.
Super simple and oh so good!
Homemade, All Natural Chocolate Syrup
- 1 cup dutch process cocoa
- 1 1/4 cup sugar
- 1 cup water
- 1 tablespoon GOOD vanilla extract
- Mix the cocoa, sugar and water in a sauce pan on the stove at a medium high heat, whisking constantly.
- Heat until boiling and then boil for 1 minute more. Still, whisking constantly.
- Remove from heat and slightly cool.
- At this point you can add a pinch of sea salt, if you'd like
- Next, add vanilla extract and cool completely
- Store in a covered glass jar in the fridge.
- Syrup will thicken as it cools.
I recently decided I wanted to try making my own jelly/jams/etc hadn’t even considered this. How long does something like this stay good for?
I’m not sure yet, Eliza. There’s no dairy in it. So, I would say a while. Maybe a month? Sorry but we haven’t run out yet! haha!