Doubling A Chocolate Syrup Recipes
I 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 case you run out ... of ideas, here are a few of our favorite uses. *Drizzled over warm vegan chocolate cake and let the
*Drizzle over popcorn, on *Ice cream,
*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?
|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)
1. Mix cocoa, salt and sugar well in a medium sauce pan.
2. Stir in water and stir on medium until it begins to boil.
3. Let the mix simmer for 2 min., to get the sugar to a soft set.
4. 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