By now most people reading this know that we make a lot of our daily food from scratch. We both enjoy cooking, but there are other reasons. Sometimes due to family food allergies, usually because it tastes better, almost always because it is healthier. There is a 4th reason that only applies to some of the recipes, and that is because even if a healthy, allergy friendly version is readily available and affordable, dumping a few ingredients in a pot and stirring is ten thousand times easier than taking 4 small kids to the grocery store to buy, for example, chocolate syrup.
So that's how this recipe happened for the first time. Added bonuses for us are that it is non dairy (some dairy free versions are at most grocery stores) and high fructose corn syrup free (not so readily available at the store) and while it does contain plenty of sugar, it's a bit more chocolatey and a touch less sweet. But those last 3 are just the reasons that I keep making it, batch after batch. It all started with me not wanting to drag the 4 minions out to the store on a cold, rainy evening.
It's so easy that I bet you'll start making your own, too.
Allergy Friendly Chocolate Syrup1 1/2 cups water
1 1/2 cups sugar
1 cup unsweetened cocoa powder
dash of salt
2 tsp. vanilla
Combine everything except the vanilla in a saucepan over medium-low heat. Stir constantly with a whisk until the mixture starts to simmer and thicken. Remove from heat and stir in vanilla.
Let it cool a little, but you can enjoy it warm over ice cream or brownies or cold in chocolate milk (or rice milk, or soy milk). Make sure you store it in the fridge. We put ours in an empty ketchup bottle that we washed out and saved because it is easy to squirt onto or into things, but a mason jar or tupperware work too.
Thanks for stopping by!
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