Chocolate milk is a beautiful thing. And it’s even more beautiful (and yummy!) when made with homemade chocolate syrup.
And since we’re talking beautiful, let me tell you, a homemade chocolate syrup with only 5 1/2 pronounceable ingredients (because seriously, does a pinch of salt count as a full ingredient?) that takes minutes to prepare…well, that is definitely a beautiful thing.
Chocolate milk is a splurge at our house and my four boys are giddy with excitement when I offer it as a beverage option. Um, yeah, we probably need to get out more if my declaration of “let’s make chocolate milk!” induces cartwheels, brotherly chest bumps and all around circus mania thrills.
Up until now we’ve used Ovaltine or Trader Joe’s chocolate syrup as our chocolate milk mix-in but I can easily and confidently say that this chocolate syrup will be replacing both of those. The flavor is deep and rich and absolutely perfect. And the resulting chocolate milk is…well, beautiful.
I’m off to slurp some chocolate milk with my kiddos.
Meanwhile, if you are in the throes (or will be soon) of school lunch making, here’s a post I wrote last year on the matter. I’ll be beefing it up with some new ideas in the next few months as soon as we get moved and settled and my brain can process thinking about school lunch ideas instead of how to fit our 7-person family into a 1300 square foot rental home (and the subsequent train of thought which usually includes wondering if it would be unethical to have a child sleep in the bathtub in order to make room for my Bosch mixer and beloved wheat grinder somewhere – um, now that I actually typed that out I feel inclined to say: no comment needed thankyouverymuch).
Homemade Chocolate Syrup for Chocolate Milk
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 cup unsweetened cocoa powder
- pinch of salt
- 1 cup cold water
- 1 tablespoon vanilla extract
- In a medium saucepan whisk together the brown sugar, granulated sugar, cocoa powder and salt until combined. Add the water and whisk until combined and no lumps remain. Heat the mixture over medium heat and bring to a boil, whisking often. Reduce the heat to medium-low and simmer, stirring occasionally, for five minutes, until the mixture is slightly thickened. Remove the pan from the heat and stir in the vanilla. Pour the sauce into a mason jar or other lidded container, let it cool to room temperature, and cover and refrigerate. Stir in a spoonful or two of the syrup into a glass of milk (adjust the amount of chocolate syrup depending on how chocolatey you like your milk).
I can’t tell you exactly how long this syrup will keep in the refrigerator. It all depends on the freshness of your ingredients and other factors I’m not really familiar with since I’m not a certified food scientist (or a certified anything for that matter while we’re on the subject). Personally, I’m comfortable enjoying this delicious syrup for two weeks or maybe even up to a month but use your own judgment!
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: from Slow Roasted Italian sent to me by my friend, Kim (in MD)!