This is the second time I have made this recipe and once again it turned out perfect. I know you can make chocolate powder for chocolate milk from cocoa and sugar, but I decided that by making syrup it was a little more versatile because it can be used on ice cream too.
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
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.
Shared at Make it Pretty Monday, Frugally Sustainable, Lil Luna, Shine on Friday and Little House Recipe Exchange.