I started making a batch of homemade mocha frappuccinos yesterday and realized I could whip up a jar of chocolate syrup while I was at it. I had seen a homemade version of it on Pinterest, and Glory and Jillee made it look simple enough.
After all, we were almost out of Hershey’s chocolate syrup. And after all, I have always like homemade over store-bought anything. And to top it all off, I read the label, and of course, not surprisingly AT ALL, the first ingredient on the list was high fructose corn syrup. I am getting increasingly annoyed by the almost omnipresent chemical toxin. It’s in almost everything processed, isn’t it?
Now, having said all that, I do love me some chocolate, as you probably know. I have a minor infatuation and/or obsession with cookies and sometimes granola bars (depending on the day,and always homemade, of course.)
So, I am going to eat a bit of chocolate, yes, but why not make desserts and treats at least a tiny bit healthier when and where we can? Sure, this recipe for chocolate syrup is loaded with sugar, but at least it’s not HFCS!
This chocolate syrup tastes great. I recruited three of our boys to do a blind taste test and all three of them preferred the homemade stuff!
It can be used in place of the bottled processed stuff for chocolate milk, to top ice cream, and making mocha fraps.
Homemade Chocolate Syrup
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 1 cup water
- dash of salt
- 1 teaspoon vanilla
- In a blender, mix sugar, cocoa powder, water, and salt until well blended.
- On low heat, bring mixture to rolling boil, stirring constantly, for about one minute.
- Remove from heat, let cool, then add vanilla.
- Store in airtight mason jar in fridge.
This is my favorite organic cocoa powder that I order from Tropical Traditions.
Organic Cocoa Powder – 7.1 oz. can