Shall we bring back a bit of nostalgia this morning?
Maybe it’s the DIY facial serum at work? Bringing me back to the youthful years of 1992. I promise, we’ll skip the overalls and tie-dyed shirts. Everyone take a deep sigh of relief.
I grew up with everything the late 80’s and early 90’s had to offer– the good, the bad, and the “What in the world were we thinking??”. Overalls and tie-dyed shirts that flowed down well-past the knees definitely qualify for the latter category. If you thought overalls were the bomb-diggity (it’s the 90’s coming out), just keep reading. No hard feelings. I’m sure you pulled off the overall look much better than I did.
One of my fondest memories as a child, besides cooking with my mom, was a magical bottle of dark chocolate syrup kept in the door of our almond-colored fridge. The 90’s aren’t exactly known as the age of health food, so the thought of chocolate syrup and mystery ingredients never came into question. All I knew was that the big bottle of chocolate syrup took my milk from a plain white drink to a heaven-sent glass of chocolatey-satisfaction.
My heaven-sent chocolate milk experiences were not an everyday event. The bottle of magical chocolate syrup only came out on special occasions, much like fast food and chips.
Fast forward to 2015 and real food.
Oh don’t worry, I’m not about to take away the nostalgia of chocolate milk! No, no…
When people hear, read, or notice (“Umm…Your fridge is a tad bit different than mine. You have half a cow in your freezer…what?!”) that we enjoy real food, the first reaction is often, “So do you eat a lot of salads and quinoa?” My reply usually includes a line about butter, steak, bacon, and homemade ice cream. Oh, and my utter distain for quinoa, until recently. Remember? We made up and became friends!
The good news is that we are not thriving on salads and quinoa alone. Yes, I make both. I’m a huge fan of a hearty homemade salad, like my Probiotic Chicken Caesar Salad, but that doesn’t mean salads make-up our entire real food existence. In fact, because of our real food lifestyle, we don’t have to worry about an ingredient list, calorie counts, or trans fat. We enjoy homemade treats with great pleasure–homemade ice cream, pastured bacon, brownies (!!!), and even chocolate milk.
We enjoy these treats and find pleasure in the taste and wholesome ingredients.
Let’s get to the syrup…shall we?
Homemade chocolate syrup is seriously one of the easiest homemade treats to make in the kitchen. Homemade chocolate syrup is made with just a few basic ingredients: cocoa powder (the chocolate punch), water, pure maple syrup (the sweetness), vanilla extract, and a pinch of salt. The simple ingredients come together in just minutes to create a decadent chocolate syrup that can be stored in the fridge for several months. Stir homemade chocolate syrup in a tall glass of whole milk or drizzle over homemade vanilla bean ice cream. You can also enjoy this syrup straight from the spoon…hey, I won’t judge.
DIY Homemade Chocolate Milk Syrup (Refined Sugar Free)
- In a medium-size saucepan, over medium-high heat, whisk together the water and maple syrup. Bring the water/syrup mixture to a boil. Once boiling, reduce the heat to medium-low.
- Whisk the cocoa powder into the water/syrup mixture until the powder is fully dissolved. Simmer for 2 minutes. This is just the right amount of time needed for the syrup to thicken. If the syrup simmers for longer, the cocoa powder may burn resulting in a burnt flavor (yuck!).
- Remove the chocolate syrup from the heat. Stir the vanilla extract and pinch of salt into the syrup.
- Store the syrup in a container in the fridge for several months.
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