• My kids love chocolate milk, but I love it even more. I am not ashamed to admit that. But recently I have been trying to cut back on processed foods, which became a problem when I realized that chocolate syrup is in fact processed. So, what is a girl with chocolate milk loving kids to do? Make my own of course. It has become my favorite thing to do, think of the most ridiculous junk food stuff and find a way to make it at home in a slightly more healthy fashion.

    It turns out that making your own chocolate syrup is super easy. I mean, super duper easy. And fast too. What is even better, is that you end up with a more velvety smooth syrup, that potentially has a more intense chocolate flavor. The flavor depends on the brand of cocoa you choose. You might need to play around a little bit until you find the type of cocoa that makes the best flavored syrup.

    You will need:

    1 1/4 cup sugar (think organic sugar or equivalents that are better for your options)
    1 cup unsweetened cocoa powder
    1 cup water (filtered if you have it)
    1/2 teaspoon salt (please don’t skip the salt!)
    2 teaspoons of vanilla extract

    Place all ingredients except the vanilla extract into a medium sauce pan. While whisking, bring the mixture to a boil. Try to break up any clumps of cocoa or sugar while you stir. Once it begins to boil continue to stir frequently. After about three minutes the mixture will begin to thicken. Avoid tasting at this time,unless you fancy the idea of a burned tongue.

    After it has thickened remove it from the heat and let it sit for about five minutes. Stir in the vanilla.

    Your syrup will last covered in the refrigerator for one month, however, mine is usually gone long before then.

    If you are using the syrup for something other than chocolate milk you have the ability to be quite creative.
    Instead of adding vanilla extract you can add other extracts to change your flavor profile. Peppermint extract for a chocolate peppermint sauce. Cayenne for a spicy chocolate, and so on.