Now because Jordan and I are grown adults, making important life decisions and all… we choose to drink chocolate milk. A lot. I’m slightly embarrassed to truly admit the extent of our intake. After we’ve eaten our daily portion of vegetables, fruits, and protein (of course I’m telling the truth here) we look forward to this treat served up with some bonus nostalgia. Ah, the days.
Now, you might think I’m crazy to be making my own chocolate syrup. Right? But I promise you, not only is it less expensive because it comes from pantry staples, but it tastes significantly better. Not to mention, it will save us another trip back to the store to return our previously beloved chocolate powder due to a recent recall. “Um… Yeah.” Is the exact response Jordan got from the store manager who thought he was crazy for returning chocolate powder. We were heartbroken. I promise you this isn’t a rebound recipe, its a keeper.
1 cup sugar (more can be added, to taste)
1 cup unsweetened cocoa powder
1 cup water
1/4 teaspoon salt
2 teaspoon vanilla extract
In a medium saucepan, combine the cocoa and sugar, whisking to get rid of the extra lumps. Add in the water and salt and bring the mixture to a boil over medium-high heat, stirring very frequently. Once the mixture starts boiling, reduce to a lower heat, letting it simmer for about 5 minutes. The mixture will be slightly thickened. Remove from heat and let stand for another 5 minutes or so. Add in the vanilla, stirring well. Let it cool. Keep it in the fridge and it will last you a long time.