Mocha Chocolate Syrup

I don’t know why, but I’ve been on a chocolate kick lately. Paleo hot chocolate, chocolate-dipped macaroons, and now this. I wanted to make some chocolate milk but we didn’t have any of the powdered stuff or chocolate syrup, so I whipped up my own. It was so easy that I’m wondering why I haven’t been making my own all along. Mine is also definitely lower sugar than the store-bought kinds, and I got to use my awesome organic cocoa powder too. So it’s super-delicious.

Mocha Chocolate Syrup Recipe

In a small saucepan, whisk together:

• 1/2 cup brewed coffee or espresso (or water if you don’t want a mocha version)
• 1/4 cup cocoa powder
• scant 1/4 cup sugar
• 1/8 tsp salt
• 1/4 tsp vanilla extract

Whisk to combine. Heat until the cocoa and sugar are thoroughly dissolved and the mixture starts to thicken. Remove from heat and pour into a storage container. Refrigerate until you’re ready to use it.

It can be stirred into cold milk for chocolate milk, and no doubt would work in hot milk for hot cocoa too. It would also be a great ice cream topper. I’m also thinking it would be delicious swirled into some Greek yogurt, maybe with crushed raspberries.