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The Better Homemade Chocolate Syrup

March 05, 2015

 Ever since I was in pre-school, my drink of choice has always been an ice cold glass of chocolate milk (on the rocks and preferably with a bendy straw). A lot has changed since those days of velcro sneakers and mandated nap times: sandboxes aren’t as appealing, and my pallet may be a tad more refined, but my chocolate-milk love remains. The average Joe may think Hershey’s chocolate syrup and some milk is all you need, but a real connoisseur, like myself, knows that homemade syrup is the way to go.

My all-time favorite dessert is Phish Food ice cream topped with chocolate syrup and Rice Krispies cereal
1/2 cup water
3 tablespoons granulated sugar
1 tablespoon brown sugar
6 tablespoons cocoa powder
1 tablespoon finely minced semi-sweet chocolate
1 pinch of salt
1/2 vanilla bean scraping

  1. Combine water, sugars, and cocoa powder in a saucepan over medium-low heat to dissolve cocoa and sugars.
  2. When cocoa and sugars are fully dissolved reduce heat to low and continue cooking for five minutes. Make sure to stir continuously until a syrupy consistency is reached.
  3. Turn off the heat and add minced chocolate, vanilla bean scrapings, and salt.
  4. Allow syrup to cool to room temperature before serving.

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