Homemade Chocolate Syrup

Homemade Chocolate Syrup…

This is a fun post for me to write. I got this idea from the show, You Can’t Lick Your Elbow. On an episode called “Superhuman”, two athletes execute an intense workout of pull-ups until they could do no more.  Afterwards, they had to either drink a sports recovery drink or chocolate milk to recover from their workout. After each drank their chosen beverage, they had to do another series of pull-ups until failure.

Surprise! The man who drank the chocolate milk was able to do more pull-ups than before. The look on my son’s face when he saw that part of the episode was priceless. “Mom! Did you hear that?! Chocolate milk is actually good for you!” Great. I had to come up with a recipe where I could control the sugar and create a delicious chocolate milk for my family. The rule is, you can drink it after you workout. That was the compromise.

After watching the episode, I learned that chocolate milk is actually better for you than a protein shake. It also has the following:

• Protein
• Calcium
• Vitamin A
• Vitamin B12
• Vitamin D
• Potassium
• Phosphorous
• Riboflavin
• Niacin

For a thicker syrup, use 3/4 cup water. For a thinner syrup, use 1 cup…

Use as a syrup for chocolate milk or as a topping for ice cream…

When experimenting making this syrup, I used a measuring cup and the microwave instead of heating it up on the stove just for simplicity. My first mistake was adding the cocoa powder to the water and sugar mixture. The chocolate seized up and became clumps of hard chocolate that couldn’t be mixed.

Of course, thinking I could still accomplish not bringing out the saucepan, I tried two more times and both times I was left with blobs. Chocolate acts funny. If you add chocolate to water it will seize up. If it seizes up and you add water to chocolate, it will relax and mix into the liquid again. Weird science. Conclusion…use a saucepan and mix the powders first, then add the water into the pan while whisking. Same method I use for making my hot chocolate. If it ain’t broke, don’t fix it.

This syrup is quick and simple to make. I offer my recommendation for sugar. I opted for the lesser amount without compromising the flavor. If you like it sweeter, add 2 more tablespoons. I hope you give this a try. (After your workout, of course…)

Be happy, eat well…

Homemade Chocolate Syrup

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1 3/4 cups

Author: Natalie - the genetic chef

Ingredients

• 3/4 cup unsweetened cocoa powder
• 3/4 cup sugar add 1 - 2 more tablespoons if you want it sweeter *
• 1/4 teaspoon table salt (recommended: Diamond brand)
• 3/4 -1 cup water **
• 4 teaspoons molasses
• 2 teaspoons vanilla

Instructions

• Whisk cocoa, sugar, and salt together in small saucepan then slowly whisk in water.
• Place saucepan over medium heat and continue to whisk until cocoa and sugar are dissolved and it starts to simmer. Do not boil or you will get a burnt taste. We are not reducing because we aren't using a lot of water.
• Remove from heat and whisk in molasses and vanilla.
• Allow to cool. Store in squeeze bottle or mason jar.
• Mix with milk for a delicious chocolatey drink or use as a topping.

Notes

* I offer my recommendation for sugar. I opted for the least I could use without compromising the flavor. If you would like it sweeter, add 1 - 2 more tablespoons.
** If you like a thicker syrup, use 3/4 cup of water. For a thinner syrup, use 1 cup.

Did you make this recipe? I would love to see how it turns out. Tag me on Instagram @thegeneticchef or tag #thegeneticchef and tell me all about it!