E. & Z. regard chocolate milk as a birthright. And I’m a bit embarrassed to admit that the big old standard Hershey’s bottle has been the only way that high fructose corn syrup has entered our house for several years. Given the cost of the organic stuff, and the daily habit of consumption, I rationalized. Having read the label, I also concluded that emulsifiers and sweet syrups were probably necessary to get something that would mix with milk in a satisfying way.
But then we ran out a couple of weeks ago, and I thought I’d see what I could find for a recipe. I was delighted to find this one over on Serious Eats, albeit further embarrassed to find out how easy it was to make with the simplest of ingredients.
Naturally, I’m a convert to the homemade kind and I hope you’ll give it a try to in the name of thrifty, homemade, kid-friendly deliciousness.
Homemade Chocolate Syrup
Reprinted from Serious Eats
Makes about 2 1/2 c.
1. Whisk together in a heavy saucepan:
- 1 cup cocoa powder
- 2 cups sugar
- 1/4 teaspoon salt
2. Heat to medium and slowly add in:
- 1 cup water
- 1 tablespoon vanilla
Keep whisking until thick and well combined. Stir by generous tablespoons into your favorite milk and enjoy. Store in the fridge for use as needed.