Thursday, June 18, 2009

Chocolate syrup makes everything better (but will it make the sun come out?)

What is up with this weather? Seriously.. I’ve been making comfort food all week.. It hasn’t gotten to 70̊ yet this week, it’s been cloudy and rainy and just all around crappy almost October-ish weather.. And it’s Mid June. The Kid had his last day of school on Monday and well.. It sure as hell doesn’t feel like summer vacation, which is a total bummer.

To brighten up this post.. here, lets have some chocolate milk.. Put away your bottle of Hershey's syrup or your nesquick and Please don't tell me you've got a store brand there.. Oh, please throw that crap away, it tastes like poison!

I never realized how easy it was to make your own chocolate syrup until I had to go on a hunt for my own recipe when I needed a glass of chocolate milk and had no syrup.. This stuff totally rocks, and I will never buy a bottle of chocolate syrup again.. this stuff is taking up permanent residence in my fridge (woohoo!)

Chocolate Syrup


1 1/2 cups granulated sugar
1 cup sifted unsweetened Dutch-processed cocoa powder (Hershey's is my brand of choice here)
1 pinch salt
1 cup water
2 teaspoons vanilla


1. In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt. Whisk to combine. Gradually stir in the water. Stir until well combined.

2. Set over medium heat; stirring constantly until mixture comes to a boil Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof 4 cup measure or pitcher. Cool briefly.

3. Cool on counter (uncovered) until room temperature, strain through fine strainer into container of 2-1/2 cup capacity. Stir in vanilla.

4. Store, covered, in refrigerator. (I've got mine in a squeeze bottle from Party City)


LaFleur said...

Must be the humidity - I've been sweating like nobody's business!! NYC is a swamp.