Friday, August 10, 2012

My new Chocolate Syrup Recipe

I am proud to present:

Cocoa Honey Ice Cream Topping

1  1/2 cups water
1 cup cocoa
1/2 cup honey (or more, to taste)

Combine in a small sauce pan and cook and stir over medium heat until
you have a fragrant chocolatey yummy liquid .If you stop stirring (spoon or whisk..but whisk is better), it may burn on the bottom. Then turn the heat to low and continue cooking and stirring until it comes to a more syrupy consistency. Then take off heat, cool it off for a few minutes and add 1/2 teaspoon vanilla extract. Stir and pour into glass jar (A mason jar is best...these do not break if your pour really hot liquid into them. If you have a regular glass jar, then cool off the syrup until it is merely warm.)

Use as topping for ice cream or stir into milk for chocolate milk...or hot chocolate. 

Why I like this recipe: It is way more healthy than our traditional Decadent Fudge Sauce. It is much more economical to make, too!