Sometimes I like a little hot cocoa or chocolate milk. This is a quick and easy syrup that will make either hot cocoa or cold chocolate milk. It keeps in the refrigerator indefinitely and has no high fructose corn syrup which is in many commercial bands of chocolate syrup.
This recipe certainly falls under the DIY groceries category, but since it is a Farm Journal recipe, I am posting it here. It comes from “The Thrifty Cook”.
I have adapted the original directions to make use of the microwave.
Easy Cocoa Syrup
The Thrifty Cook
Farm Journal Books, 1974
4 c. water
2 c. unsweetened cocoa
4 c. sugar
1/2 t. salt
4 t. vanilla
Place the 4 c. water in a microwave-safe container (I use a quart measuring bowl). Microwave water on high until boiling, about 5 minutes. Meanwhile sift cocoa into a large saucepan. You may rub cocoa through a sieve with the back of a spoon if you do not have a sifter. Add sugar and salt and mix well. Gradually add boiling water, stirring until mixture is smooth. Cook over medium heat, stirring, until mixture comes to a boil. Boil 1 minute without stirring. Remove from heat and cool; stir in vanilla. Pour into glass jar or other container. Store, covered, in refrigerator. Makes about 5 cups. Recipe is easily halved. To use, mix 2 T. syrup with 1 c. cold or heated milk. Stir well and enjoy.
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