It is amazing what a drizzle of chocolate syrup will do for coconut milk vanilla ice cream, a plain glass of milk, or a cup of coffee. This version keeps it dark and bittersweet, and is sweetened with honey and coconut sugar. This syrup makes a mean cup of chocolate milk, but I could also see using it to make homemade chocolate shakes, homemade frappes, or drizzling on desserts. Chocolate syrup is great because it is easy to stir into cold liquids, unlike cocoa powder.
Plus, chocolate is kind of like bacon: It makes everything better, right?
How well do I remember the Hershey’s bottle of chocolate syrup we had in the refrigerator growing up. I loved coming in from an exhilarating play world in the backyard to make myself a cup of chocolate milk. Now I can share that love with my children, though my version is less sweet and naturally sweetened. They like to eat it straight off the spoon!
I might find a way to include this in our Easter Celebration! Speaking of which, you might want to check out this round up of posts on Easter related recipes! Everything from my favorite roasted asparagus with lemon butter sauce recipe to two instructional posts on how to naturally dye Easter eggs.
Ever used coconut sugar before? It’s a tasty traditional sugar that is lovely, and perfect for those sensitive to cane sugar. I have found it at Trader Joe’s recently, but you can also buy it online, if you can’t find it locally. (Affiliate links). Here are two options, I’ve used and enjoyed this brand, but this brand is a GREAT deal right now (I haven’t tried this specific brand yet).
Chocolate recipes you may enjoy:
- Soaked Chocolate Chip Pancakes
- Drinkable Chocolate
- Chocolate Coconut Whipped Cream
- Chocolate Coated Homemade Healthy Whoppers
- Double Chocolate Chip Cookie Dough Ice Cream (Gluten and almost dairy-free, grain-free)
- Mini Coconut Flour Chocolate Chip Cookies (egg-free)
- Deep Dark Chocolate Tart
- 1½ cups of water
- 1½ to 3 cups of unrefined sugar (coconut sugar, unrefined cane sugar, maple sugar)
- 1½ cups of cocoa powder
- Dash of unrefined salt
- ¼ cup of honey or maple syrup (use maple syrup for vegan version)
- 1 tablespoon of vanilla extract (use gluten-free, as needed)
- In a medium pot, combine the sugar and water and bring to a boil over high heat, then turn heat down to keep at a low simmer.
- Whisk in the cocoa powder thoroughly. Add the honey and salt and whisk again to combine (Carefully! Don't splatter the hot liquid on yourself!).
- Once everything is dissolved and the syrup is lump free, and it has thickened, turn off the heat, and stir in the vanilla extract.
- Cool. Serve warm, if desired, or store in the refrigerator in jars or a squeeze bottle.
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