Make Your Own Chocolate Syrup

I love chocolate milk. The kind sold in the glass jar at Earthfare is easily my favorite. While I’m picky about chocolate milk, I’m even pickier about chocolate syrup.






When our first child was born, he was nursed and bottle fed both breastmilk and formula. He liked both but obviously did not enjoy regular cow’s milk when that transition was made. We dabbled with flavoring the milk only very slightly, and he was more open to it. Over the last few years we have tried different chocolate flavors and made some interesting discoveries.

First of all, we used Ovaltine exclusively, because it had vitamins and minerals. We felt more comfortable knowing we were fortifying him with something sort of nutritious, until we realized that it had loads of artificial colors.
Eww. I’m curious why you need red and blue when chocolate is brown naturally?!

So we switched to completely nutritionally-void chocolate syrup to avoid the colors (which he is sensitive to). We hardly use a teaspoon, but it can be enough! I disliked the added flavors and HFCS in something that is so simple, it just doesn’t need a whole lot more than chocolate and sugar.

We tried (and it is still my current store-bought favorite) the Midnight Moo (organic, even!) from Trader Joe’s.






But it still has weird ingredients. (Excuse the chocolate smudge!)






So I decided to try making my own. Turns out it is super easy. The hardest part was filtering through the many varying recipes on google. As I do often with a recipe, I tinkered, and determined that the following tastes very chocolatey and sweet enough.

Homemade Chocolate Syrup
3/4 cup unsweetened cocoa (used Trader Joe’s)
1 1/4 cup granulated sugar
dash of salt (to taste)
1 cup water
2 tsp vanilla (made my own via Passionate Homemaking)

In a small pot combine all ingredients except vanilla. Wisk while bringing to a boil. Reduce heat to simmer and cook a couple of minutes, stirring frequently. Remove from heat and allow to cool. Once cool add the vanilla. Stir and store in a squeeze bottle (my old Chocolate Moo bottle) or container of your choice. It does thicken considerably, so you need to be able to get to it with a spoon or shake it!

Then just enjoy!


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