Chocolate Syrup, the Old-Fashioned Way
As part of our recent efforts to offer DIY versions of HFCS-sweetened packaged goods from the supermarket, today’s feature is all about chocolate syrup. That’s right, I’m leaving NesQuik and Ovaltine out of the conversation and instead focusing my energy on the unctuous, brown elixir that transforms vanilla ice cream into a brown cow milkshake and what turns an ordinary glass of milk into dessert. Even though I rarely touch the stuff these days, chocolate syrup is a piece of my childhood that takes me back to diners, ice cream parlors at the Jersey shore and the hospital green vintage milk shake machine on the kitchen counter that my father liked to operate on special occasions. I can see the syrup being poured into those stainless cups as I type.
For a sweet walk down memory lane, I highly recommend trying out the recipe below, which is inspired by Fake Plastic Fish, the blog home of Oakland, Calif.-based Beth Terry, who’s making it her mission to minimize her use of plastic in everything from drinking water to you got it -- chocolate syrup.
As it turns out, making your own chocolate syrup is ridiculously easy and incredibly gratifying. It takes all of 15 minutes to cook on the stove, then maybe a good hour to completely cool. The consistency, even before some time in the fridge, is plenty thick, and you’ll swoon over the choco-intensity.
I decided to put the syrup to the test with one of the few adult milk drinkers I know -- my brother, Tim, who’s visiting me this week. He insisted that I pour half a glass of milk before swirling in the syrup, then with a tall spoon, we clinked it around the glass to make sure it was completely dissolved.
“Go on, tell me what you think,” I said to him.
He lifted the glass to his lips, slurped back a few ounces and set the glass on the counter.
“Aaaah,” he whispered. “Chocolately.”
Homemade Chocolate Syrup
1 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup cold water
¼ teaspoon salt
2-3 teaspoons vanilla extract
In a medium saucepan, whisk cocoa and sugar until all the lumps of cocoa are gone. Add water and salt and mix well with whisk. Cook over medium heat, bringing it to a boil. Keep boiling until thick, stirring to keep from scalding.
Remove from heat and allow to cool. When cool, add vanilla. Pour into an airtight glass container or a squeeze bottle and keep refrigerated.
To make chocolate milk, use at least 1 tablespoon of syrup for every 8 ounces of milk, adding more to taste.
Makes about 1 3/4 cups.
Please email us to report offensive comments.
Posted by: esleigh | February 18, 2009 10:55 AM
Posted by: godairyfree | February 18, 2009 11:50 AM
Posted by: ChristineDC | February 18, 2009 12:05 PM
Posted by: Kim ODonnel | February 18, 2009 12:23 PM
Posted by: Librasmoon | February 18, 2009 2:25 PM
Posted by: margaretmeyers | February 19, 2009 9:42 AM
Posted by: Kim ODonnel | February 19, 2009 12:01 PM
Posted by: margaretmeyers | February 19, 2009 3:13 PM
Posted by: FunkyGawy | February 23, 2009 12:21 PM
The comments to this entry are closed.