My little guy, like most 3 1/2 year olds I suspect, loves chocolate milk. Our nightly dinner conversation usually goes something like this:
Me: What would you like to drink? Water?
Owen: Chocolate milk in the Mickey cup with the green straw.
Me: The Mickey cup is dirty. It’s in the dishwasher. How about seltzer? You like seltzer.
Me: (Frantically hand washing the Mickey cup) OK, how about plain milk?
And so on and so forth. Sometimes I hold firm, but I give in more often than I’d like to admit. If I can get him to eat a healthy dinner (with vegetables!) I feel like I can compromise a bit on the drink.
But on a recent trip to the supermarket, I picked up a bottle of our usual brand of chocolate syrup. Casually, I glanced at the ingredients and was horrified to see that not only is the first ingredient corn syrup, the second ingredient is also corn syrup. How is that even possible?!?
It was time to take matters into my own hands. If Owen wanted chocolate milk, I was going to make the chocolate syrup myself.
I thought it would be a simple task, but you guys, it took me four tries to get it perfect. At first I went totally holier-then-thou and made a version with raw cacao powder and agave. It was delicious, but not kid-friendly. Then it took me another three tries before I got the measurements exactly right for a thick (but not hot fudge thick), sweet (but not sugar overload), intensely chocolatey syrup.
A chocolate syrup that is truly perfect for your kid’s chocolate milk, but that would also be delicious poured over ice cream or used as a dip for strawberries. Just sayin’. ?
Is this health food? Um, not exactly. But it is all-natural, and made with real ingredients that I can control. For me, when it comes to feeding my kid, that’s what counts.
This homemade dark chocolate syrup will keep for at least three months in the fridge. The recipe yields two cups, so you can easily divide it between two 8-ounce mason jars and give it as gifts. I think it would make an awesome party favor for a kid’s birthday!
- 1 1/2 cups lightly packed dark brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 ounce unsweetened chocolate
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon flaky sea salt
- In a medium saucepan, whisk the brown sugar, cocoa powder, and 1 cup of water until smooth. Heat over medium heat until it reaches a simmer. Simmer, stirring occasionally, until slightly thickened, about 3 minutes. Remove from the heat add the chocolate, and stir until smooth. Stir in the vanilla and salt. Cool completely, then transfer to a clean jar and store in the refrigerator for up to 3 months.
- To make chocolate milk, add about tablespoons chocolate syrup to a glass of milk and stir.
- Nutrition facts are for 2 tablespoons of syrup.
ISn’t it crazy what they put into our food?! Making your own syrup is a perfect solution and this looks great!
Liz @ I Heart Vegetables says
Oh my goodness this looks AMAZING! I love the chocolate + sea salt combo. You can’t beat sweet with just a hint of salt! I’d love to dunk a graham cracker into that sauce!
Bethany @ athletic avocado says
Man I wish this recipe was around when I was a kid cuz I guzzled chocolate milk like it was my job! But of course I used the nestle kind, aka corn syrup! Great step in choosing a healthier product for your children!
Sam | Ahead of Thyme says
OK I need to make my own chocolate syrup asap!! This looks amazing!
Laura | Wandercooks says
Are you serious about that corn syrup!? That’s crazy! So glad to find recipes like this one so we can make and enjoy REAL food and real treats like this one – which sounds delicious! Thanks 🙂
….sooooo this sounds mouthwatering. And heavenly. And is now at the top of my to-do and must-try list! Thanks for sharing!!
This sauce looks DIVINE!! I love how simple you made it and that salt touch–WOW! Thanks for sharing! 🙂
Dorothy at Shockingly Delicious says
Oh now why’d you have to go and show that wicked thing to me! I will not be able to resist this.
Claire @ The Simple, Sweet Life says
Corn syrup as the first AND second ingredient? Whaaaaat?! It’s amazing the things we unknowingly put in our bodies sometimes. Who would have thought chocolate milk would have so much corn syrup. Your chocolate syrup looks SO much better!
plasterers bristol says
Sounds amazing. Never tried making this before. Thanks.
I recently fell in love with a certain coffee shop fudge brownie flavoring. Then they took it off the menu. How well do you think this would do in coffee? Can I make this taste like fudge brownies?