It is amazing what a drizzle of chocolate syrup will do for vanilla ice cream, a plain glass of milk, or a cup of coffee. This version keeps it dark and bittersweet, and is sweetened with honey and coconut sugar. This syrup makes a mean cup of chocolate milk, but I could also see using it to make homemade chocolate shakes, homemade frappes or drizzling on desserts. Chocolate syrup is great because it is easy to stir into cold liquids, unlike cocoa powder.
Plus, chocolate is kind of like bacon — it makes everything better, right?
How well do I remember the Hershey’s bottle of chocolate syrup we had in the refrigerator growing up. I loved coming in from an exhilarating play world in the backyard to make myself a cup of chocolate milk. Now I can share that love with my children, though my version is less sweet and naturally sweetened. They like to eat it straight off the spoon!
Prep time: 10 minutes
Total time: 30 minutes
Yield: Several servings
Bittersweet Chocolate Syrup
1 1/2 cups water
1 1/2 – 3 cups unrefined sweetener, such as coconut sugar, unrefined cane sugar, or maple syrup (I use the low amount for a dark chocolate taste)
1 1/2 cups cocoa powder
Dash unrefined salt
1/4 cup honey or maple syrup
1 tablespoon vanilla extract (use gluten-free, if needed)
- In a medium pot, combine the sugar and water and bring to a boil over high heat. Turn down the heat immediately to keep at a low simmer.
- Whisk the cocoa powder into the simmering mixture thoroughly. Then whisk in the salt and the honey.
- Once the mixture is lump-free and thickened, and the sugar is completely dissolved, take off of the heat and add the vanilla extract. Cool. Serve warm, if desired, or keep refrigerated in jars or a squeeze bottle.
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