Chocolate Syrup, Revisited


Regrettably, it’s been 2 months since my last recipe post. It seems like just yesterday I was knee-deep in a heavenly pizza binge. Alas, the goin’ has gotten tough. And when the goin’ gets tough, the tough get chocolate milk. Because I am a child.


It all started with a post from Celine about the salted chocolate syrup I made last year to drizzle over fruit or make hot cocoa with. But she made chocolate (almond) milk with it. And put it in a cute little pouring mug, to boot. Genius!


So I’m here to continue the vicious inspiration cycle and say, Hey! This is the best darn chocolate milk I’ve ever had. And that pouring mug was a good idea. And also I’m a slob, as evidenced by these photos.


I changed it up a bit this time, making the sugar to cocoa ratio a solid 1:1. Don’t hate me – my sweet tooth made me do it.

Homemade Chocolate Milk

Makes lots

1 cup Unsweetened cocoa powder
1 cup Unrefined sugar
1 cup Boiling water
1 tsp Salt
1 tsp Vanilla

  1. In a medium saucepan, whisk cocoa powder, sugar and salt.
  2. Bring water to a boil in a kettle, measure out to 1 cup and pour over mixture.
  3. Heat mixture over medium-high and stir often, making sure there are no cocoa lumps. Simmer for 10 minutes.
  4. Remove from heat. Stir in vanilla.
  5. Refrigerate in a glass jar. Mix 1 tbsp into a glass of milk (or to taste). Or, drink warm with 4 tbsps strong brewed coffee for a homemade mocha.

Drinking chocolate milk makes me feel like a kid again, all I need now are some bendy straws. So… when’s nap time?

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