Homemade Chocolate Syrup

When I had to give up dairy, because Martin is allergic to the protien in it, I started drinking Almond Milk.  I buy the unsweetened kind because the ingredient list is much shorter.  Sometimes they are out of the plain almond milk and instead I purchase almond & coconut milk.  It is great on my homemade granola (LINK TO RECIPE). However, every once in a while, usually when I come home from the gym, I want a glass of milk. Since I am used to creamy, delicious cow's milk, almond milk just lacks that omph when it is consumed plain. Thus, why I remember and started to make this simple recipe.  I keep a jar in my refrigerator almost all the time.

Chocolate Syrup

Makes 1 pint (I half the recipe for me and keep it in a jelly jar)

½ cup cocoa (often I add more or add some of the dark chocolate cocoa)

1 cup water

2 cups sugar

1/8 tsp salt (I never measure, I just throw some in)

¼ tsp vanilla (again, I never measure, I just splash some in)

Heat everything, but the vanilla, on the stove.  Bring to a boil. Whisk every so often. Boil 3 – 5 minutes.  Remove from heat.  Add vanilla.  Pour into a jar. Keeps several months in the frig.

***Note: to be especially frugal, after pouring the syrup in the jar, pour some milk in the pan to use up all remaining chocolate that is stuck to the sides.  Warm up and drink as hot chocolate. Yum.