I got this recipe from my friend Kiley. Super yummy and cheaper than store bought. After I finished using up a Smuckers caramel sauce, I washed the bottle. It is PERFECT for our homemade chocolate syrup!
1/2 cup cocoa powder
1 cup water
2 cups sugar (or little less)
1/8 tsp salt
1/4 tsp vanilla
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, stir to dissolve. Boil 3 minutes over medium heat (be mindful not to let it boil over!). Stir int he salt and the vanilla. Let cool. Pour into a clean container, and store in the refrigerator for several weeks - if it lasts that long! Yield: 2 cups.
You can certainly toy around with this recipe. Add some cinnamon (and maybe a dash of cayenne for the bold) for instant Mexican chocolate flavor to your [insert desired sweet]. Or how about some peppermint extract? Orange extract? Get creative!
This makes absolutely delicious hot chocolate and is of course perfect for ice cream
! I also use it with half/half, a pinch of sugar, and normal amount of coffee to make a wonderful mocha latte. See you less frequently, Starbucks!