Chocolate syrup isn’t as well known in Europe, it is more an American thing and is used in milk for chocolate milk or drizzled on ice creams and deserts.
It is super easy to make, and will keep in the fridge for 1-2 weeks.
½ cup pure cocoa powder
½ cup water
½ cup sugar, agave or sweet freedom (agave and sweet freedom is good to use if you don’t want to much refined sugar)
1/8 teaspoon salt
1 teaspoon vanilla extract
½ cup water
½ cup sugar, agave or sweet freedom (agave and sweet freedom is good to use if you don’t want to much refined sugar)
1/8 teaspoon salt
1 teaspoon vanilla extract
In a small pot mix the coco powder, water and salt together and bring to a boil. Whisk until there are no lumps.
Ad the sugar or agave, and boil until it stars to thicken a bit (like syrup).
Take off the heat and stir in the vanilla extract.
Let it cool for a bit, then transferee to container of choice (I used an empty agave bottle).
Store in the fridge and give it a shake before use.
Ad the sugar or agave, and boil until it stars to thicken a bit (like syrup).
Take off the heat and stir in the vanilla extract.
Let it cool for a bit, then transferee to container of choice (I used an empty agave bottle).
Store in the fridge and give it a shake before use.
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