This homemade chocolate syrup was born out of my need for chocolate milk. I really wanted to be able to provide my family chocolate milk that was free from high fructose corn syrup, high amounts of sugar, and preservatives. I tried and failed several different times and experimented with different methods. Then I realized whenever we made chocolate milk when I was a kid, we used Hersheys syrup. Why not try to make my own, healthier version of that?
This recipe checked all my boxes. It mixed well into raw milk for my long sought after chocolate milk and made incredible mochas. I was able to achieve a glorious drizzle over desserts and it wasn’t bad right from the spoon. The amount of processed sugar was low because it is sweetened mostly with honey. It was free from all the gunk in store bought syrup and the addition of cacao powder made it high in antioxidants. It was the perfect solution and hasn’t let me down yet.
Now don’t you worry, this isn’t some crazy recipe with avocados, bananas, and ground split peas. This has just 6 ingredients you would expect to find in any chocolate syrup recipe. What makes it a nourishing food is the use of cacao powder.
Cacao Powder vs. Cocoa Powder
I honestly didn’t even know there was such a thing as cacao powder up until just a few months ago. As soon as I heard about it, I wanted to try it. Now I love it so much I want to put it in everything I can- hence the chocolate syrup. But what is the difference between the two?
The process of both starts out the same. The seeds of cacao fruit are fermented then dried. To make cocoa powder the beans are roasted whereas cacao is “raw”, so it is left unheated. Cocoa powder often is alkalized (a process known as dutching) to change the color and lower the bitterness of the cacao. Then the beans (roasted or not) are ground into a powder.
Since the heat damages the antioxidants, enzymes, and minerals the cacao powder is higher in protein, iron, magnesium, and fiber. It is also rich in antioxidants. These are needed for capturing free radicals within the body which lowers the risk of cancer. The antioxidant flavonoids are also known to lower blood pressure and increase blood flow to the brain and heart. Along with improving cholesterol levels and reducing inflammation.
Cacao nibs are an excellent source of nutrients just like the powder. They are made from the cacao seeds after the shell has been removed. They are a wonderful addition to smoothies, salads, and baked goods. They are available on amazon and in bulk.
Ingredients
Water
This simply is used to pull the other ingredients together and to hydrate the cacao. Always use filtered water whenever possible.
Honey
To reduce the amount of sugar, this recipe uses mostly honey. Maple syrup can also be substituted if desired. Using fresh and local honey is always recommended but you can also buy it in bulk, on amazon, or find it at your local grocery store.
Sugar
I used a bit of sugar because the cacao tends to be a bit bitter, and this helped to mask that flavor a bit better than when I made it with straight honey.
Salt
I always add salt to every recipe because it enhances the other flavors.
Vanilla
Just like the salt this enhances the flavor and brings a depth of flavor to the sweetness. It pairs so well with the earthy and light bitter notes of the cacao.
Cacao Powder
What gives the syrup its rich chocolatiness. Packed with nutrients and flavor. You cant go wrong with it! Get it here.
Homemade Chocolate Syrup
Start off by adding water, honey, sugar, and salt to a sauce pan. Heat over medium heat until it reaches a gentle boil.
Stir and reduce the heat to low. Allow the mixture to simmer for 5 minutes.
Remove from the heat and add in vanilla.
Whisk in the cacao powder 1/4 cup at a time until it is smooth. If you are worried about damaging the antioxidants, you can always allow it to cool slightly for 5-10 minutes. It does need to be warm for the cacao to absorb the liquid because trying to combine them when the liquid is cold will result in a very clumpy end product.
Once it is mixed add it to a glass jar (because we all know how bad plastic is) and store it in the fridge for up to a month.
If you want a sweeter version, you can add more honey once the cacao is added or add in more sugar during the first step.
Enjoy and leave a comment if you try this recipe! Feel free to tag me in your creations over on Instagram as well! I love seeing my recipes being enjoyed in other homes.
Chocolate Syrup
This rich, decadent syrup is not only the best you've ever had, its also full of nutrients. Sweetened with honey and filled with antioxidants from raw cacao. Enjoy this luxuriously drizzled over brownies, or ice cream, and mixed into milk or coffee!
Ingredients
- 3/4 cup Water
- 2/3 cup Honey
- 1/2 cup Sugar
- 1/4 tsp Salt
- 2 tsp Vanilla
- 1 cup Cacao
Instructions
- In a medium saucepan combine water, honey, sugar, and salt. Bring to a low boil.
- Simmer for 3-5 minutes stirring often.
- Remove from the heat and whisk in vanilla.
- Whisk in the cacao powder slowly one 1/4 cup at a time. Whisk until smooth.
- Pour into a glass jar and store in the fridge for up to a month.
Notes
- The cacao is a bit more bitter than typical cocoa powder so if you want it sweeter add more honey after adding the cacao.
- The sauce may appear thin when transferring it into the jar. It will thicken as it cools.
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