Judah and I have been reaping the benefits of this homemade syrup for quite a few months now. I always have some available in the fridge, because we are quite the chocolate milk drinkers. And, now that it’s summer, the syrup is making frequent appearances on top of our ice cream.
Ben doesn’t drink as much chocolate milk as we do. He’s missing out. But, he consumes his fair share (plus more) of ice cream.
Before making the homemade chocolate syrup, I would buy the Hershey’s brand. Have you ever read the label of ingredients? Wow! I’m not one to study the ingredient lists and nutritional information, but this is one area where I’m feeling really good to serve Judah an easy healthier homemade version instead.
I know you’ll ask, so I’ll answer you now. This syrup lasts…like really lasts…in the fridge for pretty much as long as you need it. The recipe marks 2 months, if you don’t use it all up by then, but I’ve even had it last longer when we came back to it from vacation. Store it in a recycled bottle. I like to save any glass bottle or jars I use up from other products and reuse them to store homemade recipes such as this.
Like I said, we use this in ice cream and chocolate milk. But, I have also made myself a few nice cups of mocha flavored coffee with a couple drops of the syrup, and use it in one of our favorite frozen desserts. How will YOU put this chocolate syrup to use?
(In the recent months, you might have seen a few different recipes for homemade chocolate syrup. I tried a couple of different ones at the beginning, but settled on this as being my favorite of them all.)
Check out the many uses of this syrup! -- Stir 1 to 2 Tablespoons into a glass of milk to make chocolate milk, or in your coffee to make a mocha. Drizzle over ice cream or your favorite dessert. Use as a fruit dip. Layer in this decadent peanut butter dessert
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 2 cups sugar
- Pinch of salt
- ¼ teaspoon vanilla
Combine the water and cocoa powder in a medium saucepan. Heat over medium while stirring to dissolve the cocoa. Stir in the sugar until dissolved. Bring to a boil and heat for 3 minutes, watching carefully to avoid boiling over. (Turn down the heat, if necessary.) Remove from the heat and mix in the salt and vanilla. Let set to cool. Use a funnel to pour into a clean glass jar with a tight fitting lid. Store in the refrigerator for up to two months.
Source: Adapted from Small Notebook