Homemade chocolate syrup for homemade chocolate milk
It isn’t morning if my toddlers don’t have a chocolate milk in their hand. They call it their “coffee” and I have no idea where they got the whole idea of needing coffee to survive in the morning, definitely, 1000% not from their mother. It was definitely from me. Ingredients in store bought chocolate milk are more than questionable. So we decided to start making our own from scratch, it’s so simple. AJ has this recipe memorized and can do it in his sleep, which is great, because I’m not a morning person (hence, why I need coffee to survive in the morning, much like my girls need chocolate milk to start their day) and we’re always forgetting that we’re out of chocolate syrup until we have impatient toddlers on our hands.
A few quick notes:
A jar of chocolate syrup should last a week or two in the fridge, we’re lucky if it lasts a week. Store it in a mason jar in the fridge.
Make sure you make this in a really big pot or you will have chocolate boiling over all over your stovetop, not that I know from experience.
This chocolate syrup is amazing in coffee, and would make a great ice cream topping.
Here’s the recipe, enjoy!
Ingredients
Method
- Whisk sugar into the water in a big pot, add cocoa powder and heat on medium/high heat until boiling.
- Once boiling, whisk constantly for 3 minutes.
- Remove from heat, add vanilla once cool.
- Pour into a mason jar and store in the fridge for up to 2 weeks.
- Stir a spoonful into milk or coffee, or drizzle on top of ice cream or other treats.
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