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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
Makes about 1/2 cup
tablespoons evaporated cane sugar, or granulated sugar
tablespoon brown sugar
tablespoons cocoa powder
teaspoon finely-minced bittersweet or semi-sweet chocolate
teaspoon vanilla extract
Milk (whole or dairy-free) for serving
- 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.
- 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!)
- This recipe is a Community Pick!