Chocolate Syrup

Home-made chocolate syrup is an indulgent treat that is easy to make and doesn’t contain any of the chemicals found in pre-packaged products. I use it to make hot cocoa in the winter, but it can also be added to smoothies or used to top desserts and ice cream.

Yield 1½ cups

1 cup water
½ cup coconut sugar
⅔ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla

In a small pan, combine the water and sugar. Bring to a boil over medium heat, whisking continuously until the sugar is dissolved. (If you stop whisking, the contents will tend to boil over!).

Reduce heat to low and add the cocoa and salt. Continue whisking for about 3 minutes until the syrup thickens. If you want a really thick syrup, you can cook it for a few minutes longer.

Remove from heat and add vanilla. Let cool in pan for 10 minutes then transfer to wide-mouth clean glass jar (I used a small mason jar). The chocolate syrup will continue to thicken as it cools.

Cover and refrigerate for up to one month.




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