Chocolate Syrup

Chocolate Syrup

A couple of weeks ago, my two brothers and I were up late on a Friday night, playing Mario Kart on the Wii. We all had a craving for chocolate milk. The only problem was, we didn’t have any chocolate syrup.

But remembering a recipe for “Hershey’s” chocolate syrup I had pinned on Pintrest several months ago, I looked it up and decide to make it. It was about 11:55 PM.

Since it was an experiment, and it was just for me and my brothers, I third-ed the recipe. I used:

  • 1/2 Cup white sugar
  • 1/4 Cup Cocoa powder
  • 1/3 Cup Water
  • a little vanilla and salt

I heated it in a small pot over medium-high heat, string almost constantly with a whisk. I was worried that it might scorch, like I’ve seen chocolate do in the past, but it didn’t.  After, maybe 5 or 10 minutes it started to boil and I set a timer for 1 minute.

After the minute was up, I took it off the heat and let it cool. This was the hardest part. It had to cool before we put it in milk, or would warm the milk up.

We are firm believers in ice-cold chocolate milk.

At about 12:30 AM, on Saturday morning, I decided the homemade chocolate syrup was cool enough. So my brothers and I got out big glasses and filled them full of un-homogenized whole milk from our favorite local dairy, added 2 tablespoons full (or more) to each glass, stirred it in, and drank it up.

It hit the spot.

This recipe made about 1/2 cup, since I reduced it. Also the cooler the syrup is, the thicker it will be. So right off the heat, it may seem pretty thin, but after a few hours in the fridge, the consistency is very similar to Hershey’s chocolate syrup.

So what’s your favorite late night snack?



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