Have I ever told you I am possibly obsessed with chocolate milk? Perhaps it’s the nostalgic memory of my grandmother shoving a warm bottle of sweet chocolate milk in my mouth (when I was way too old to be drinking from a bottle)? Or the refreshingness of a cold glass? Or it could be that I’m a devoted chocoholic. Maybe it’s because I have a slightly obsessive personality and once I find something I like, I have to have it all the time.
But probably all of the above.
Since I’ve started eating healthier, I had to dramatically decrease my chocolate milk intake (I was seriously drinking it almost every night…no joke). But I may revert back to my old ways again because as soon as I came across this recipe, I knew this was it. I had to have it.
But it’s not all bad. Yes, it has sugar. But it contains half the ingredients of a bottle of Nesquik syrup and is much more cost-efficient, which makes it a winner in my book.
*The measurements for this recipe were adjusted to fit my personal taste.
Chocolate syrup (adapted from The Complete Tightwad Gazette via The Small Notebook)
yields about 2 cups
1/2 cup cocoa powder (I used dark chocolate)
1 cup water
1 1/3 cup of sugar
1 teaspoon of vanilla extract
a pinch of salt
Mix the cocoa powder and the water in a medium saucepan.
Heat and stir until cocoa dissolves.
Add the sugar and stir to dissolve.
Boil for 4-5 minutes over medium heat.
Add the salt and the vanilla.
Pour into a clean glass jar and store in the refrigerator. It will take a few hours to thicken.
I’ve been getting a little crazy with it. I’ve tried it in my smoothies, milk, drizzled over strawberries and I’ve even had spoonfuls straight from the jar–because it’s that yummy.