This is a story of a food intervention. It all started when my son, Conor, started showing clear signs of an addiction to chocolate milk. How did I know that things had gotten bad? Well, one night I walked into the kitchen and found Conor inside the refrigerator, clad only in his diaper, and hanging from the condiment shelf three feet above the floor. He had repelled up the kitchen counter, opened the frigo, leapt onto the vegetable drawer, and was in the middle of stealing the last box of organic chocolate milk when I discovered him.
At that point I called a truce: you can have your daily fix of chocolate milk, but I’m going to start making it myself. I didn’t want to keep buying it already made—expensive and too tempting for infant thievery—and I thought, if he’s going to drink chocolate, it might as well be the good stuff.
The next morning I happened to find a tin of Scharffen Berger unsweetened cocoa in the cupboard, and inside there was a recipe for chocolate syrup: Bingo!
And it was so easy. Water, cocoa, sugar, done.
Because you add the sugar yourself, you have complete control over the level of sweetness.
And once it’s made and chilled, the syrup keeps in a squeeze bottle in the fridge for weeks (although chances are, you’ll use it up before then).
I love that it comes out looking almost like a fondant, not gooey or liquidy.
And the taste is pure chocolate.
Recipe for Chocolate Milk Syrup
-Try and use the best cocoa you can, I like Scharffen Berger but any good quality, unsweetened (not-Dutch) cocoa will do.
-In a saucepan combine 3/4 cup of cocoa with 1/2 cup of water.
-Place on low heat and begin stirring to combine (you don’t want to boil it!).
-Add 3 tablespoons of sugar (or to your taste), one tablespoon at a time, continuing to stir to combine.
-When the mixture resembles a syrup, take it off the heat and let cool completely.
-Pour into a squeeze bottle and place in fridge. Add a healthy drizzle to cold milk anytime and enjoy.