I have two recipes for this Chocolate syrup, see if you can find the similarities in formula. Since there are ten of us I'd double the recipe because it originally served 4 cups of hot cocoa. To double the hot cocoa, I measure a slight heaping half cup of cocoa and pour in a little more than 8 cups of milk. When I wanted the syrup for drizzling or adding to cakes, I stick more to the exact measures, because once the water or coconut milk is put in you can't take it out to adjust the mixture and you don't want it too runny. The common denominators are the key to creativity. Mix the dry ingredients in a medium sized sauce pan, then add the liquid, bring to a boil, cook on low. Turn off and add in your flavoring. In this case vanilla!
You'll have no problem coming up with uses for this syrup...but in cake you run out ... of ideas, here are a few of our favorite uses. Drizzled over warm vegan chocolate cake and let the cake set in the refrigerator, to drizzle over popcorn, on ice cream, in pancake mix, drizzled over fruit, mixed into cold milk or just saved some of the hot chocolate in the fridge... to drink later. What will you use these hot chocolate syrup for.
Chocolate Syrup anyone?
|remember to let someone else clean the pot!|
Chocolate Syrup Serves 8
1/2 cup Cocoa
1 cup Sugar
1 dash Salt
2/3 cup Water
8 cups Milk(Optional)
3/4 teaspoon vanilla(optional)
Mix cocoa, salt and sugar well in a medium sauce pan.
Stir in water and stir on medium until it begins to boil.
Let the mix simmer for 2 min., even if it begins to look like it'll explode.
Let cool before pouring onto any snack. Be sure to save any left overs in a small jar or bottle. If your making hot cocoa add in the milk now and lower the heat (don't boil). Turn it off when steamy and stir in vanilla
Chocolate syrup...( with coconut milk)Ingredients:
1 1/2 cups powdered sugar
6 Tbsp unsweetened cocoa powder pinch of salt
1/2 cup canned coconut milk, mix well before measuring
1 Tbsp vanilla
- In a small saucepan whisk together powdered suger, cocoa powder, and salt. Place the pan over medium-high heat, and slowly whisk in the coconut milk.
- Continue to cook over medium-high heat, stirring constantly until the mixture is well combined, and begins to boil. Reduce heat to low, and whisk in the vanilla.
- Allow to cook for another minute, then remove from heat.
- Transfer chocolate sauce to a small canning jar with a lid if you have one. If not, any heat-proof container will work. You can serve the chocolate sauce warm or cold - it's delicious either way! Keep refrigerated. -