Homemade Chocolate Syrup

What kid doesn't like chocolate milk? I know mine do. But I'm very particular about what kind they drink. They drink white milk when we go out to eat since most chocolate milk in restaurants is made with Hershey's Syrup...high fructose corn syrup is the #1 ingredient (something our family stays clear of).

But they do drink chocolate milk it at home a few times a week since I've started making my own syrup. My kids will be the first ones to tell you they think it's better. Probably because it actually tastes like chocolate (there's very little cocoa in the previously-mention brand). If you're interested in giving it a try, you'll find the recipe below. It makes a large batch...halving it will give you the amount you'd expect from your supermarket-purchased bottle.

To make my chocolate syrup I use raw sugar (it lends a deeper flavor). If you have really picky eaters, you may want to start with white sugar and then slowly switch to the natural raw sugar. One other thing to mention is the reason I use Dutch-processed cocoa powder: it dissolves completely; you don't want gritty syrup.

This recipe is really simple and quick...I hope you'll give it a try!

Homemade Chocolate Syrup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 3 cups raw sugar
• 1 ½ cups water
• 1 ½ cups Dutch-processed cocoa powder
• 2 tablespoons mild honey
• 1 ½ tablespoons pure vanilla extract
• ¼ teaspoon kosher or sea salt

Instructions

1. Add water and sugar to a large saucepan (it will expand greatly as it boils in the next stage). Bring to a boil, stirring until sugar is dissolved.
   
2. Lower the heat and whisk in the remaining ingredients until the cocoa powder is dissolved. Return to a boil for 2 minutes and then lower the heat and simmer until slightly thickened (but not too thick...it'll thicken greatly when it cools), about 5-8 minutes.
   
3. Pour the hot syrup through a fine mesh strainer and let it cool to room temperature before transferring into bottles.