DIY Chocolate Milk Syrup…mmm mmm mmmdelicious

So let’s travel back to our younger days. Days of eating with reckless abandon and eating “junk food” without thinking about the “junk”. When I was a kid I loved any kind of processed food…boxed snack cakes, chips, fruit roll ups and the best treat of all….a tall cold glass of chocolate milk made from the syrup of that plastic chocolate bunny…oh yum…I would squeeze and stir so much of it in my glass there must have been a half an inch or more sitting on the bottom of my mud brown milk.  Mmmm sweet, chocolatey decadence. Indulgence. As an adult I have tried and am still trying to cut out all of the junk food I used to eat in favour of more natural and home made versions of them. I will always enjoy a yummy glass of chocolate milk every now and again and my kids enjoy it too but I have a strong dislike for that bunny…so what’s a momma/chocoholic to do? Well make my own of course. My own sweet, chocolatey syrup where I control the sodium and sugar in it and have no packaging waste. It pretty well tastes the same but you can control the quality of the ingredients in it, the amount and kind of sugar in it and best of all…no plastic bunny to put in the trash or recycling.

Ingredients

1/2 cup of Honey
3/4 cups of Maple Syrup
1 1/4 cups Cocoa or Cacao powder (organic if you prefer)
1 tsp. vanilla
1 1/2 cups of water

Directions

Bring water and cocoa powder to a boil then add the honey (I like to use organic honey) and I add a pinch of salt. You can use regular sugar if you like or coconut sugar instead of the maple syrup and honey. You could probably use a few drops of stevia and it would be good but I like the combination here of honey and maple syrup. Turn heat down to medium and let simmer, stirring constantly for 5 minutes until thick enough to coat the spoon.

That’s it. Store in a jar in the fridge. To serve add 1 – 2 tablespoons to your favorite glass of milk or milk alternate (almond, flax, rice, coconut) and stir well.  You could get fancy and add some cinnamon or some peppermint extract to it if you like.

If a cold glass of chocolate milk isn’t your thing then try stirring it into a pot of warm milk or a mug of boiled water for a hot chocolate. You could use this as a topping for ice cream, stir it into cream cheese for an easy frosting, use it on pancakes and waffles or stir into coffee for a mocha.

However you decide to use it I hope you enjoy it as much as we do.

ChocolateSyrupFinalWeb

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