Homemade Dark Chocolate Syrup

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Homemade Dark Chocolate Syrup- www.nourishingsimplicity.org

Rich dark chocolate syrup drizzled over homemade vanilla ice cream. There are few things better to enjoy in the summer.

Dark chocolate and I are very close, like BFF close. Well, maybe not that close but we do make each other very happy. ears I loved any and all forms of the treat. Thankfully today my palate is more refined and I only care for dark chocolate. I’ll eat 60% but I’ve been known to eat 99%. It’s amazing what tastes sweet when you go a few weeks without chocolate…

In former years I loved any and all forms of the treat. Thankfully today my palate is more refined and I only care for dark chocolate. I’ll eat 60% but I’ve been known to eat 99%. It’s amazing what tastes sweet when you go a few weeks without chocolate…

I’m sure this confession is no surprise to you since I am a hot cocoa, mocha, frappe, and ice cream fan. Most of the recipes on this site call for you to make had the sweetener and cocoa to a recipe separately, in either cold or gently heated treats. Which is fine since I use a lot of raw honey and milk, you don’t want to loss out on all that beneficial bacteria goodness! Yet, sometimes you just want to save a couple steps.

Syrup 2

A few years ago I got into making chocolate syrup to drizzle into my coffee and raw milk, then I got out of the habit. My java chip fauxccino reminded me of how nice it was to have chocolate syrup on hand. So I whipped up a new batch and decided to share it with you.

I may have had a few too many iced mochas in the week since I made it.

This homemade dark chocolate syrup is not for the faint at heart. It is dark, when I was dark I mean, DARK. If you like your syrup a bit sweeter you can add more honey. The consistency will be slightly thinner but that shouldn’t be a problem. You could also add a few drops of stevia.

You can drizzle the syrup over ice cream, on a frappe, into raw milk for, or use it to make hot cocoa. It does get a bit thick in the fridge but I’ve found that to be the case with more natural brands from the store as well. You can leave it on the counter for a bit and it will soften up.

This should last about a month in the fridge but my will barely last me two weeks if I have self-control!

Homemade Dark Chocolate Syrup
Author: 
Serves: About 1½ cups
 
Ingredients
  • 1 ¼ cups cocoa powder
  • 1 cup honey
  • 1 cup water
  • 1 TBS vanilla extract
  • ⅛ tsp unrefined salt
Instructions
  1. In a medium sauce pot bring the water and honey to a simmer for five minutes.
  2. Add the cocoa powder and salt. Stir with a whisk until the cocoa is completely dissolved.
  3. Remove from the heat and stir in the vanilla.

 How do you use chocolate syrup?

Disclaimer
About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

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