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Homemade Chocolate Syrup

Hi everyone! Jim here, bringing another one of my favorite recipes. This one is definitely inspired by one of my favorite childhood treats… CHOCOLATE MILK. There’s nothing simpler and more delicious to kids (and grown-up kids like me) than liquid chocolatey goodness. 

Chocolate milk was my favorite easy treat growing up, probably because it was something that I could make myself and we almost always had the ingredients on hand. All you need is milk and chocolate syrup. I don’t know about you, but I was definitely team Hershey’s syrup growing up…. I wasn’t having that Nestle’s Quick.

One time at my grandma’s house (I was probably 8 or 9) I remember having a hankering for some chocolate milk. I looked through her cabinets and fridge and didn’t find chocolate syrup. I did find some cocoa powder though. I added the cocoa powder to a glass of milk, thinking I was just using a strangely named version of the dry chocolate milk mix. I learned quickly that it was most definitely not equivalent. Cocoa powder + milk =  a powdery mess that won’t mix. Looking back, that was my first attempt at homemade chocolate milk. I had no clue what I was doing, but I was definitely pointed in the right direction.

Homemade Chocolate Milk

Skip forward to present day and I’ve discovered the holy grail of chocolate fanaticism… the perfect recipe for homemade chocolate syrup. It’s pure chocolate bliss. This recipe makes incredible chocolate milk, is a wonderful topping for ice cream, and is the key ingredient in the greatest chocolate milkshakes you’ve ever had. And if you’re feeling particularly hedonistic, it’s great eaten right by itself. 

Chocolate syrup (and therefore chocolate milk) is really simple to make. Its simplicity is part of the beauty. The quality of your syrup depends entirely on the quality of the chocolate that you use… my current favorite is Callebaut dark chocolate. Plus, homemade chocolate syrup doesn’t have any nasty preservatives, flavorings, or anything else that’s wholly bad for you. Yep, there’s sugar, but it’s much less than what you get in the store bought syrups and prepared chocolate milks. Did you know that a lot of store-bought chocolate milk has corn syrup in it? No thanks.

 Chocolate Syrup Recipe

 

Homemade Chocolate Syrup
Yields 1
Delicious, dark, and supremely chocolatey. This syrup makes irresistible chocolate milk and ice cream topping.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 C water
  2. 1/2 C sugar
  3. 1/2 C bittersweet chocolate, chopped (70%+ chocolate preferably)
  4. 2 Tsp vanilla extract
  5. Dash salt
Instructions
  1. Place the sugar and chocolate in a mixing bowl. Heat the water until almost boiling and power over the sugar and chocolate.
  2. Add salt and vanilla to chocolate and then let sit for 2 minutes so chocolate can melt. Whisk to combine.
  3. Place mixing bowl in an ice bath to quickly cool the syrup. Keep whisking until mixture is completely smooth.
  4. Store in an airtight container for up to 3 days.
Notes
  1. This syrup can get thick when refrigerated, that's normal. If you want a thinner syrup then add a little more water when making it.
  2. For chocolate milk, add 1 Tbsp syrup at a time to a glass of milk until desired chocolatey-ness is achieved.
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We drink a lot of different milks in our house. I drink regular cow’s milk, Jen drinks goat’s milk or coconut milk (sometimes) and the kids drink almond milk. You can make chocolate versions of any of those. One of the items on my personal to-do list is to make a chocolate almond milk using this syrup. 

Homemade Chocolate Syrup Recipe

As you can see below, this recipe makes children happy! Enjoy!

Chocolate Milk Happy

Homemade Whole Wheat Tortillas

Making tortillas at home is something that we’d never considered until a couple of days ago at the grocery store when we couldn’t find any that didn’t contain soy. I’ve been trying to avoid soy as much as possible, but it seems like everything you buy contains it! It’s so frustrating. So then and there we decided to give homemade tortillas a try… and we are so glad we did!

Whole wheat tortillas

We made whole wheat tortillas from scratch. They are much better than the store bought variety and have a better taste. Jim has always preferred white flour tortillas to the whole wheat variety, but he changed his mind with this recipe. These tortillas came out soft, but more firm than store bought. They worked great for quesadillas, and I’m sure that we’ll be using them in other recipes from now on. 

How to make whole wheat tortillas

Homemade Whole Wheat Tortillas
Yields 16
Scratch-made whole wheat tortillas. Soft and delicious.
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 3 C whole wheat flour
  2. 1.5 Tsp salt
  3. 1/2 C Canola oil
  4. 1 Tsp Baking powder
  5. 1 C Warm water
Instructions
  1. Setup stand mixer with dough hook attachment.
  2. Add all ingredients to mixer and mix on medium speed until a ball of dough forms. Scrape down the sides of the bowl as needed.
  3. Decrease speed to low and mix for 1 minute more.
  4. Transfer dough to floured work surface. Divide into 8 (burrito) or 16 (taco) portions, depending on the size tortillas you want to make.
  5. Flatten the dough balls with your palm until they are disc-shaped.
  6. Cover with a tea towel and let rest for 15 minutes.
  7. Using a rolling pin, roll out each disc as flat as possible. Taco sized tortillas will be around 6 inches in diameter.
  8. Heat a nonstick pan over high heat. Cook tortillas for 1 minutes on the first side and 30 seconds on the second. Don't let the tortillas get more than slightly browned.
  9. Store in a gallon sized freezer bag.
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Whole wheat tortilla recipe

Whole wheat tortilla recipe