Archive for January, 2013

Homemade chocolate syrup

One of the things I’m doing as I build a simpler life, is eating healthier. Given, what’s healthier for me might not be the same as healthy to other folks. But one of my favorite drinks at breakfast is chocolate milk. I’m not a big drinker of plain milk. In fact, I won’t drink plain milk unless I’m at someone’s house and I don’t want to look like an idiot when they hand me a glass.

My love for chocolate milk was tempered by the knowledge that my favorite chocolate syrup is made with high fructose corn syrup. Lots has been written about the negative health effects of corn syrup. Much has been written on the negative affects of sugar. But if God really wanted me to eat high fructose corn syrup, he would have plopped me down in a corn field instead of the sugar cane fields I grew up among just west of Thibodaux, La.

So I’m always looking for ways to replace corn syrup with sugar or cane syrup.

I was really happy to see Anne Parr post a link on Facebook to a blog that had a chocolate syrup with sugar recipe.

I tried it tonight and it is really good. I base this on the residue left on the spoon. I can’t wait to try some with cinnamon rolls at breakfast tomorrow.

All you need is sugar, unsweetened cocoa powder, water, salt and vanilla extract. My next batch, I’ll use Jack Daniel’s Tennessee Honey instead of vanilla extract just ’cause I want to.

The finished product

Here’s a quick synopsis of the recipe:

  • Whisk together 1 1/4 cups of sugar and a cup of unsweetened cocoa powder to remove any clumps.
  • Add 1 cup of water, stir well and bring to a boil over medium high heat.
  • Stir frequently. (Use a spoon instead of a whisk, though. The whisk brings air into the mix.)
  • Once it starts to boil, reduce to medium low heat and simmer for about 5 minutes, until the sauce starts to thicken slightly, while still stirring. Take from heat and let it sit for 5 minutes.
  • After 5 minutes, add in 1/4 teaspoon of salt and 2 teaspoons of vanilla extract. Stir well. Bottle and refrigerate.

I’m not sure of the liquid volume, but it filled a Smucker’s natural 16-ounce glass peanut butter jar. (You won’t catch me putting hot stuff in plastic … )

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