I told you last week that I was searching for a replacement for my Hershey’s chocolate syrup. It has High Fructose Corn Syrup … a deal breaker for my whole food pantry/fridge makeover. I’m trying my best to find replacements for the last few bad guys hanging out in my fridge and pantry. I’ve recently had a fire lit under my butt and I’ve gotten serious about it again.
So, after sharing my fridge with you and a group of ladies I feel is very knowledgeable about this subject, a new friend, Amanda put me on to a link for making my own. So, with her recommendation I set off to my kitchen to see if I had the necessary ingredients. And, guess what? I did! So, this little experiment turned out both successful AND frugal! Yay!
It took less than fifteen minutes to make (including locating the ingredients and bottling the finished product). Judah and Eliana both helped and Judah gladly became chief taste tester. And, he declared the new chocolate milk, “better than the other kind.” And, he asked if we could make this kind EVERY TIME! Hooray! I love it when the healthier version also turns out to be the TASTIER version!
I must say, this convenience food turned out to be very simple to make and will easily be my go to from now on. No more bottled chocolate syrup from the grocery store for me.
:: Chocolate Syrup
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder (I used Divine, Fair Trade)
1 cup water
dash of salt
1 teaspoon vanilla
In a small saucepan, add sugar, cocoa, and salt. Whisk together gently. Add water. Bring mixture to a boil, stirring occasionally. Reduce heat and cook 1 minute. Remove from heat and add vanilla. Cool.
I poured mine into these little squeeze bottles. I purchased them in the cake/cookie decorating supply area. They are made for icing cookies with royal icing. You can also find squeeze bottles in most kitchen supply areas for things like ketchup and mustard. Store in the refrigerator.
For making chocolate milk, just add two teaspoons (more or less to taste) to an 8 oz. glass of milk.