Ingredients
- 1 1/2 cups water
- 3 cups sugar
- 1 1/2 cups Dutch-processed cocoa
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons light corn syrup
Directions
In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 91 reviews
By buttercup_dml
CT
on March 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This syrup is fabulous! I used brown rice syrup instead of the corn syrup. Then I used some nice high quality high fat cocoa powder for a great dark chocolate flavor. This is great since my daughter only likes dark chocolate. Was the best chocolate milk I've ever had.
By richxj928
Minneapolis, MN
on February 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'll never buy store bought syrup again. Be careful to fully dissolve the sugar or else it will turn out grainy but the flavor is wonderful and you can use as high quality cocoa as you want!
By Oregongolfer
on February 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fantastic!
I use REAL vanilla, and a Dutch-natural blend cocoa.
HINT
Don't be in a hurry.
I put this on the stove covered on low(stirring occasionally till just boiling, then stir in the vanilla and turn off the burner, let it cool a bit before putting in a jug.
I have never had a failed or bad batch.
Read all 91 reviews