Mmmm…..chocolate! Now who doesn’t love chocolate? Well, there are a few people out there who don’t adore chocolate. But I am definitely NOT a part of that crowd! I don’t have to gorge myself on chocolate every day, but a few times I week I do enjoy indulging in some chocolately goodness!
One thing that I have really missed since starting to eat a real food diet is store bought chocolate syrup. Once in awhile I get a craving for chocolate milk, or I like having a little chocolate to drizzle on my strawberries or homemade ice cream. Unfortunately, the majority of chocolate syrup brands use high fructose corn syrup along with chemical preservatives and additives. Big dislike from me!
Making chocolate syrup the right way
Since I would just as soon avoid those ingredients, I wanted to figure out how to make some chocolate syrup right at home. I think that this recipe is pretty comparable to the most well known store brand, and when I make this syrup from scratch, I know exactly what is going in it. To make things even better, this recipe is really easy to make, and it doesn’t take very long either!
Once this syrup is fully cooled, you can store it in the refrigerator for up to 6 months….if it lasts that long! The baking soda will help to prevent the sugar from crystalizing so that you don’t end up with clumps of sugar. For a different taste, add a few drops of peppermint oil for a chocolate mint syrup.
Do be aware that this syrup is not great for diabetics. It does call for sugar….so use it in moderation. If you drink a whole batch in a day or two…you might have a problem!
For those with dietary concerns, this recipe is both gluten free and grain free!
- 1 1/2 cups turbinado sugar
- 1 1/2 cups water
- 3/4 cup cocoa powder
- Pinch sea salt
- Pinch baking soda
- Place sugar, water, salt and cocoa in a medium saucepan.
- Heat on medium heat until boiling, stirring occasionally.
- Allow to boil for 4-5 minutes, stirring constantly (mixture will boil over if you do not)
- Remove from heat and add baking soda.
- Stir until mixed well.
- Allow mixture to cool fully, poor into storage container and refrigerate.
- Will last for 6 months in the refrigerator.
- This syrup is very thin just off of the stove. It will thicken as it cools.