Chocolate milk anyone?
Is there anything like sipping some Chocolate Milk while lazing on a rainy day? To me, this is the simplest comfort drink. It is a definite pick me up because I LOVE Chocolate. Who doesn’t! When Chocolate and Milk (be it Cow’s Milk or Vegan Milk) come together, it is a match made in heaven.
I grew up drinking store-bought chocolate malt mixes. Few years ago, I moved on to store-bought chocolate syrups. Wanting to try my hand at homemade chocolate syrup, I looked up the ingredients of a store-bought chocolate syrup bottle. High Fructose Corn Syrup (HFCS) was the star ingredient. Additionally, there were other additives and emulsifiers. I browsed and stumbled upon an article about High Fructose Corn Syrup (HFCS) and the harms of it. That was when I decided to make my own Chocolate Syrup.
This Chocolate Syrup can be made in less than 1 hour with a very few ingredients sans the harmful additives and sweetening agents. And then there is the satisfaction of making it all by yourself. Lol.
Furthermore, this can be enjoyed with Cow’s Milk or any Vegan Milk for that matter. I personally like it with some cold Homemade Almond Milk or Homemade Coconut Milk.
This syrup keeps good for 2 months, maybe more. But I’m sure you will finish it off before that.
Relish it with your favorite milk or just dab some on bread if you like.
Oh and, you should try licking off the leftover syrup from the spoon. You know, just so that we don’t waste food 😉
- Serves: 300 g
- Serving size: 1 tsp
- Calories: 26
- Carbohydrates: 3.4g
- Sugar: 3.3g
- Sodium: 9.3mg
- 250 ml - Water
- 200 g - Granulated Sugar
- 50 g - Unsweetened Natural Cocoa Powder
- 1 tsp - Pure Vanilla Extract
- ¼ tsp - Coffee Granules
- ¼ tsp - Salt
- Add water to a heavy bottomed sauce pan.
- Dissolve Pure Vanilla Extract, Coffee Granules and Salt in the water.
- Heat it on low flame.
- Add Sugar and Cocoa Powder. Stir till it dissolves. Cocoa Powder may look lumpy but it will dissolve as water get hotter.
- Turn up the heat and stir occasionally till the syrup mixture starts bubbling.
- Stir constantly once the syrup mixture starts bubbling to avoid scorching.
- Continue this for 15 mins or until you achieve the desired thickness.
- Pour it in a sterilized glass jar and refrigerate until needed.
2. The Chocolate Syrup will thicken once refrigerated.