Post by Loupy on Nov 28, 2012 18:48:07 GMT -7
Homemade chocolate syrup for chocolate milk
withstyleandgraceblog.com/
Recipe adapted from The Slow Roasted Italian
Photo via Pinterest
makes about 2 1/2 cups, dependng on thickness
From the author:
I cooked mine a little longer so make a thicker chocolate because I also used it later for cookie sandwiches I was testing. You could say this stuff is my new crack. For thinner chocolate syrup, just reduce the cooking time. Easy peasy. Another thing I did was decreased the sugar content. I just wanted enough sweetness, but nothing that made my teeth hurt. This mixes well with any type of milk you prefer. Personally, this mixed with a glass of unsweetened vanilla almond milk, and was as happy as can be!
Oh the simple joys of homemade chocolate milk.
Ingredients
3/4 cup light brown sugar
1/4 cup raw cane sugar
1 cup cocoa powder
pinch of salt
1 cup cold water
1 tablespoon vanilla extract
Directions
Before you turn on the stove, whisk together the sugars, cocoa powder salt in a small saucepan until everything is well combined and no lumps remain.
Add water and carefully whisk to combine.
Turn heat to medium and bring a boil for about 3 minutes, whisking frequently.
Reduce the heat to medium-low, continuing to whisk frequently for 8-10 minutes.
Note: the longer you cook, the thicker it will get.
Remove saucepan from heat and stir in the vanilla.
Pour chocolate mixture into a jar to cool before you cover and refrigerate.
For chocolate milk:
Mix 1 tablespoon of chocolate to 1 cup milk of choice, stir well and enjoy! Feel free to add more chocolate if you prefer a richer chocolate milk.
Recipe note: I reduced the amount of sugar in this recipe and found it to be a nice balance, not too sweet. If you prefer a richer, sweeter chocolate, simply add more cane sugar.
© 2010 With Style & Grace, all rights reserved
withstyleandgraceblog.com/
Recipe adapted from The Slow Roasted Italian
Photo via Pinterest
makes about 2 1/2 cups, dependng on thickness
From the author:
I cooked mine a little longer so make a thicker chocolate because I also used it later for cookie sandwiches I was testing. You could say this stuff is my new crack. For thinner chocolate syrup, just reduce the cooking time. Easy peasy. Another thing I did was decreased the sugar content. I just wanted enough sweetness, but nothing that made my teeth hurt. This mixes well with any type of milk you prefer. Personally, this mixed with a glass of unsweetened vanilla almond milk, and was as happy as can be!
Oh the simple joys of homemade chocolate milk.
Ingredients
3/4 cup light brown sugar
1/4 cup raw cane sugar
1 cup cocoa powder
pinch of salt
1 cup cold water
1 tablespoon vanilla extract
Directions
Before you turn on the stove, whisk together the sugars, cocoa powder salt in a small saucepan until everything is well combined and no lumps remain.
Add water and carefully whisk to combine.
Turn heat to medium and bring a boil for about 3 minutes, whisking frequently.
Reduce the heat to medium-low, continuing to whisk frequently for 8-10 minutes.
Note: the longer you cook, the thicker it will get.
Remove saucepan from heat and stir in the vanilla.
Pour chocolate mixture into a jar to cool before you cover and refrigerate.
For chocolate milk:
Mix 1 tablespoon of chocolate to 1 cup milk of choice, stir well and enjoy! Feel free to add more chocolate if you prefer a richer chocolate milk.
Recipe note: I reduced the amount of sugar in this recipe and found it to be a nice balance, not too sweet. If you prefer a richer, sweeter chocolate, simply add more cane sugar.
© 2010 With Style & Grace, all rights reserved