Author Notes
I love chocolate milk and can drink it like a kid at summer camp. When I realized I could make simple, all-natural chocolate syrup at home, and that I could stir it into whole milk while my dairy-free husband stirred his into almond milk -- well, then there was no stopping me. Cheers! —Cara Eisenpress
Ingredients
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1/2 cup
water
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3 tablespoons
evaporated cane sugar, or granulated sugar
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1 tablespoon
brown sugar
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6 tablespoons
cocoa powder
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1 teaspoon
finely-minced bittersweet or semi-sweet chocolate
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1 teaspoon
vanilla extract
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Pinch
salt
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Milk (whole or dairy-free) for serving
Directions
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Combine the water, sugars, and cocoa powder in a small saucepan over medium-high heat, stirring to dissolve the cocoa and sugars. When it reaches a simmer, reduce heat to low and simmer for 5 more minutes, stirring frequently, until syrupy. Turn off the heat and add the minced chocolate. Let sit for 1 minute, then add the vanilla and salt and stir until even.
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Let cool to room temperature, then stir into milk in your preferred proportion. (I recommend a lot of syrup to a little bit of milk, but that’s just me!)
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.
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