Chocolate Syrup, Revisited

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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, duh.

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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!

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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.

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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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