Real Chocolate sauce

It is no exaggeration that I love my coffee time.  I also like the nice, coffee-house style coffee as a treat here and there.  I don’t care for the 4-dollar-a-cup price tag, though.  I learned how to make a homemade mocha, but the only way I could get the chocolate aspect right was to buy Hershey’s chocolate syrup.  I did it a few times, but the guilt over the ingredient list and the plastic waste (Beth Terry has made a major impression on me!) was really starting to get to me.  There are dozen’s of homemade chocolate syrup recipes online, but regardless of the formula you choose, it is one of the easiest things I’ve ever made.

I make a full pot of extra strength coffee and mix my chocolate syrup in while it’s still hot, cool and then store in the fridge so we can add ice and milk as we see fit throughout the week.  It’s been amazing all summer to have iced coffees ready to go, but this week I actually drank a few cups of hot coffee since the weather is cooling enough that I can enjoy it the way I like it best.  This morning, I made Matt a mocha complete with whipped cream and chocolate syrup.  And yes, I am starting to fill my Pinterest boards with Fall themed recipes and projects…

Homemade chocolate Syrup

  • 1 1/2 cup water
  • 2 cups sugar
  • 1.5 cups cocoa powder (I had dutch processed on hand, but you can use any powder you like.)
  • 1 Tbsp. Vanilla extract
  • pinch of sea salt.
Pour all the ingredients into a heavy bottomed sauce pan and heat through.  Just before the sauce comes to a boil, turn the heat down and simmer for 10 minutes.  You’ll need to stir frequently to ensure it doesn’t bubble up and over like mine did and leave a potentially huge, sticky mess on your glass stove top.  Once the sauce is cooled, store in a glass jar in the fridge.  The sauce will be thick, but very pourable.  I did find one blog with instructions for canning and my mind is swirling with ideas for gifts!!
**Side note: I choose to use as many organic or fair trade ingredients as I can, so the cost does not really change by making my own chocolate syrup.  What did change was who was in control of the ingredients.  And the calorie count is somewhat lower, not enough for me to really get excited about, but 18 less calories/serving could be something that brightens your day!

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