For years we regularly had Hershey’s Syrup in our fridge. ICK! Can you say High Fructose Corn Syrup?
After my ‘food conversion’ I’d buy the organic chocolate syrup from the health food store, and the kids would occasionally have that in their raw milk (and we also would put it on homemade vanilla ice cream).
Then we ran out and I didn’t want to buy anymore (it’s expensive), but after a while the kids kept asking and bugging, blah blah blah, you know how that is, so I decided to save some money and make my own. That way I know the kind of sugar that goes in it and how much.
First, you already know that you shouldn’t be eating sweets much, right? As rare as possible actually. But as you know, we still indulge now and then around here, but try to do so in ways that are at least a little better than we used to.
Here’s what I came up with, and the kids love it…
Homemade Organic Chocolate Syrup
- Mix everything together in a small saucepan and keep whisking on medium heat as the sugar dissolves and it gets smooth. This comes out thin, and you could add 2 teaspoons of Arrowroot Flour to thicken a little, but then it doesn’t stir into the milk as easily. Makes 2 cups. Store covered in the fridge. Use 1 or 2 teaspoons per cup of milk.
- Similar recipe: Homemade hot cocoa.
- Note: Sarah uses a combination of carob powder with chocolate extract to avoid the caffeine in the cocoa powder, but I haven’t tried it.
Similar recipe: Homemade hot cocoa.
Note: Sarah uses a combination of carob powder with chocolate extract to avoid the caffeine in the cocoa powder, but I haven’t tried it.
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