My kids didn’t mind the switch to homemade and I feel a little better about making their milk extra chocolaty. The original recipe did not have vanilla in it, but I think vanilla should be in every recipe. =)
I really like it too… and I have always been more partial to Nestle Quik than Hershey’s.
3/4 cup unsweetened cocoa
1 cup water
1 ½ cups sugar
Dash salt
3/4 teaspoon vanilla
In a saucepan mix the cocoa and water with a whisk. Heat, stirring occasionally, when it begins to boil, add the sugar and stir until sugar dissolves.
Bring mixture to a boil for 3 minutes. Remove syrup from heat. Add the salt and vanilla. Stir to blend. Let cool, and then pour syrup into a container. Store in the fridge.
When we ran out my husband chucked the Hershey’s bottle but luckily I had another container I could reuse. I think I like the fact that it’s clear. Note: this chocolate syrup is not as thick as store bought stuff so it actually mixes into milk really well. This should keep for a couple months in the refrigerator, I haven’t had problems with it crystalizing.
Enjoy!
Shared at Make it Pretty Monday, Frugally Sustainable, Lil Luna, Shine on Friday and Little House Recipe Exchange.
My husband makes chocolate syrup just about every night and then makes chocolate milk. I will have to compare the recipes (I don't think he has one - just mixes).
ReplyDeleteWe're syrup converts in my house too, once you have homemade, you'll never go back to the bottled stuff!
ReplyDeleteThanks for a great recipe, I can't wait to try this and be free from buying one more convenience item at the store :) I stopped by your blog from Frugally Sustainable today!
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