Do you have kids who love chocolate milk? I do. My boys jump at the chance to drink a hot cocoa on a cold winter afternoon or the occasional treat of chocolate milk.
At the grocery, while walking the coffee isle (a mom necessity) I hear: “Mom, can we get this??” “Mom, that looks good, can we get it?” -referring to the squeezable bottle of thick chocolate syrup.
One of the things my youngest’s favorite treats is chocolate milk. It never fails that if we go past the dairy section, he’ll ask for it.
Then one day, it dawned on me, that it might be fun to try to make a chocolate syrup of our own. Sure, it might be full of sugar, but at least I know what exactly is in the syrup.
So here is our version of homemade chocolate syrup. It’s adapted from one of our favorite ice cream toppings by just leaving out the butter. It’s delicious! Be sure to give Laura’s strawberry milk a try too.
Homemade Chocolate Syrup
- Cuisine: Condiments
- ½ cup sugar or sucanat
- 1 tablespoon unsweetened cocoa powder
- 2 ½ teaspoons cornstarch
- ½ cup water
- 1 teaspoon vanilla extract
- In a small saucepan, combine sugar, cocoa, cornstarch and water.
- Over medium-high heat, bring to a boil, then reduce heat.
- Stir continuously until thickened to a sauce consistency.
- Remove from heat. Add in vanilla and stir.
- Pour into a separate container and allow to cool before using.
- To make chocolate milk use 1-2 tablespoons of chocolate syrup per 1 cup of milk.
Chief Mom’s note:
I’m not saying that this syrup is “healthy” but please compare the ingredients in our recipe vs the ones found in a bottle of the store-bought syrup. HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE (PRESERVATIVE); SALT; MONO- AND DIGLYCERIDES; XANTHAN GUM; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLA VOR *source.