Chocolate syrup

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For the past two years, I've switched to drinking raw whole milk instead of the dead tasteless stuff you get at the supermarket. As a life-long chocolate milk lover, this meant that I had to stir in my own chocolate syrup into each glass since no one sells chocolate raw milk. Then one day I made the mistake of looking at the ingredients of the chocolate syrup, and noticed that it was no longer made with sugar, but had succumbed to the high fructose corn syrup craze that is sweeping the food industry. What is the point in drinking raw milk for my health, and adding chocolate syrup with one of the greatest food villains out there? It's time to make my own syrup!

If I had known how much better homemade chocolate syrup tastes, I would have switched years ago. By making it yourself, you can adjust how chocolaty, how sweet or how thick you want it. For my chocolate milk, I make a thin version by just bringing it to a boil then removing it from the heat as soon as the chocolate is mixed in. For a thicker sauce to put on ice cream, I turn the heat down and cook it for a few more minutes on low.

This recipe is adapted from Alton Brown's version. The biggest difference is that I don't add any corn syrup. Supposedly the corn syrup helps keep the sugar in suspension, but I've never really had a problem with it.

Servings:
enough for about 25 glasses of chocolate milk
Preparation Time:
10 minutes

Ingredients

  • 1 1/2 cup water
  • 1/4 teaspoon sea salt
  • 3 cups sugar (I use turbinado)
  • 1 1/2 cups cocoa (the better the quality the better the syrup)
  • 1 tablespoon vanilla extract
Cooking Instructions
Bring the water, salt and sugar to a boil, then stir in the cocoa with a wisk. Reduce heat and stir in vanilla. If you want a thicker sauce, reduce for a few minutes on low.

Let cool slightly, then pour into bottles through a funnel with a strainer. Once it's cool, put in the refrigerator.

Source:
Alton Brown's Good Eats