I made an interesting discovery last Thanksgiving. You can bake the most beautiful pies in the world and the kids will go for the ice cream–the “a la mode”, sans pie. I can still see the delighted small bodies bent over the gallon tub, digging up scoops, followed by mock battles over the spray whipped cream.
What put this over the top is the chocolate syrup that my sister in law pulled out of her cupboard. Sundaes!
Although it is admittedly not prime Sundae weather in most of the country, chocolate syrup has many uses. Add it to milk for instant chocolate milk or hot chocolate, transform your coffee into a mocha latte, or use it in your homemade Irish Cream (more on this later). And one of my favorites, fill a store-bought Oreo pie crust with mocha chip ice cream, then drizzle with chocolate, for an elegant dessert that is almost no work, but a guaranteed show stopper!
On the downside commercial chocolate syrup usually contains high fructose corn syrup and isn’t a bargain priced item even if you skip the organic. And my kids can go through a bottle in… about 30 seconds.
Homemade Chocolate Syrup
- 1 c water
- 1 1/2 c sugar
- 1 c cocoa
- 1 t vanilla
1. Mix sugar and cocoa.
2. Add water and bring to a boil, pressing out any lumps with the back of a spoon. Boil for a couple minutes. Add vanilla.
3. Cool and store in refrigerator.
What are some of your favorite uses for chocolate syrup?