Like most kids, my children love chocolate milk. But after becoming an educated label reader a few years ago, I just couldn’t bring myself to purchase chocolate syrup for them any longer. Even the brands that advertised being HFCS-free were still filled with dyes and other additives that we try to limit, so I turned to the internet for a chocolate syrup recipe.
We tried a few that were so-so but nothing special, so I experimented a little and came up with this recipe.
I use organic sucanat to sweeten my homemade chocolate syrup. Sucanat is dehydrated cane juice, so it’s not as highly processed as granulated sugar. You can substitute it 1:1 in most recipes, and I find that it adds a richer flavor.
When I’m making this recipe to mix with milk, I don’t boil it for very long because I find it mixes more thoroughly when it’s a thinner consistency. But you can also continue to boil and reduce it to use over ice cream — yum!
Homemade chocolate syrup will store in the refrigerator for about a week, but it never lasts that long around here!Print
- 1 1/2 cups water
- 1 1/2 cups sucanat
- 3/4 cup cocoa powder
- 1 teaspoon cinnamon (optional)
- 1 teaspoon vanilla
- dash of salt
- Whisk together water, sucanat, cocoa powder, cinnamon (optional) and salt in a medium saucepan.
- Bring mixture to a boil, and continue to whisk while boiling until it reaches the desired thickness.
- Remove syrup from heat, cool for a minute, and then stir in vanilla.