I love trying to make things from scratch that you normally buy pre-made from the grocery store. And this recipe for homemade chocolate milk syrup is easy to make on your own, super cheap and extremely tasty! It’s so much healthier when you can eliminate all the unnecessary ingredients they add to processed foods. Now don’t get me wrong, if you open my cupboards, you’ll find a bottle of Hershey’s chocolate milk syrup in there. But that stuff contains huge amounts of high fructose corn syrup (it’s the first ingredient) among other ingredients I can’t pronounce. I know, regular sugar isn’t great for you either, but it’s certainly less controversial than high fructose corn syrup!
When it comes to chocolate, I can’t help myself! And chocolate milk syrup has so many delicious uses. My very favourite thing in the morning is to add chocolate milk syrup to my coffee instead of sugar. Delicious instant cafe mocha! Or, I’ll add it to chocolate milk shakes, or use it as a topping on ice cream. I’ve also heard that it tastes amazing drizzled over top of warm brownies!
Mmmm… Of course, it’s meant for making homemade chocolate milk, so it tastes amazing in a big old glass of milk too!
Chocolate Milk Syrup
- 1-1/2 cups Water
- 1-1/2 cups white sugar
- 1 cup cocoa powder
- 1 dash of salt
- 1 teaspoon of vanilla extract
- Mix the water and the sugar together over medium heat until the sugar completely dissolves.
- Add the cocoa powder and salt and simmer over medium heat until the mixture thickens, whisking constantly.
- Remove from heat and stir in the vanilla extract.
The syrup will thicken, but if you don’t have time to wait for it to simmer down to a thick consistency, mix together 1 tablespoons of cornstarch with 2 tablespoons of water. Add a teaspoon at a time to the mixture while it’s simmering until it becomes the consistency you want. The sauce will also thicken more once it’s refrigerated.
It’s so simple to make! You start by making a simple syrup with the water and the sugar. You have to wait until the sugar completely dissolves, or you’ll have trouble getting the mixture to thicken.
Next, you add the cocoa powder and salt, and whisk it together over medium heat until it’s the consistency you want.
Remember, it will thicken more in the fridge too.
The first time I made this, I put all the ingredients together at once, and it took a really long time to thicken. So if that happens to you, just keep simmering it, and it will eventually thicken up. Or if you are really impatient, you can mix together some cornstarch and water, and add it little by little to the syrup until it thickens to the consistency you want.
Doesn’t it look delicious? Mmmm… perfect to use in chocolate milk on a hot day! Or you can whip up some chocolate milk shakes by blending 2 cups of cold milk with 5 ice cubes and about 1/4 cup of chocolate milk syrup – Some people like more, some people like less. You can adjust it for your own tastes.
If you want to avoid using sugar, you can use agave nectar instead. Just replace the sugar with 1 cup agave nectar and reduce the water to 1/3 cup.
Or you could even try it with carob powder and stevia for an even healthier option. Not that chocolate syrup can ever really be “healthy” but hey, every little bit counts!
This chocolate milk syrup is of course great for chocolate milk, but it’s also AMAZING on ice cream, perfect in chocolate milk shakes and absolutely delicious drizzled over top of warm brownies! It makes the perfect amount to fit in a 2 cup mason jar, and it stores well in the fridge. Or you can pull it out of the fridge and have a big old spoonful just to get your chocolate fix for the day… Not that I would ever do that! 😉