Homemade Chocolate Syrup (GAPS, Paleo)

Sweetened with real food, unprocessed sweeteners such as honey and coconut sugar, this homemade chocolate syrup is everything good in a bottle. 

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Supermom Powers

Have you ever found yourself short of supermom powers when your kids, eerh, reached for that bottle of store bought chocolate syrup laden with high fructose corn syrup and other questionable ingredients to make themselves some chocolate milk?  You know the one, where ‘cocoa’ is on the bottom of the ingredient list?!  The one that’s almost better NOT to read the ingredient list for fear of grief, sorrow and nightmares that may ensue.

Fear no more, dear friends!  Next time you’re in a frenzy for some chocolate milk, you can whip yourself a batch like this in no time.  In literally under 10 minutes of work, you can have yourself (or your kids) a tall glass of chocolate milk with {{real}} chocolate syrup.

What I love the most about this recipe is that by adding this to raw milk from pastured cows (or goats if that’s your choice of animal), this is transformed into a super-drink.  How’s that for some superpowers!

In our home, we have no limit to how many glasses of this the kids can drink.  In fact, you can often find this on the dinner menu.  Just kidding.

But really, I’ve found that a tall glass will usually suffice a child’s craving for chocolate milk because raw milk is chock full of healthy fats that are very filling.

GAPS or Paleo variations

Another thing I love about this recipe is that versatile.  You can use any sweetener that your heart desires.  If you’re paleo, go with honey or coconut sugar. If you’re healing your way through GAPS, you may want to stick to honey only. It may alter the flavor a bit, but that cocoa is pretty overpowering that you probably won’t be able to tell what sweetener was used.

These days, I use regular organic cane sugar.  Because, cocoa is chock full of antioxidants and raw milk contains a plethora of vitamins, I really don’t mind a small serving of sugar.  In the past, I’ve used real maple syrup, honey and coconut sugar and all have turned out great.  If using honey, I would wait until the mixture is off heat and then add it so as not to destroy the raw enzymes and nutritional value in the raw honey.  I would also recommend going a tad smaller on the honey as it’s sweeter than other sweeteners.

It keeps great in the refrigerator in a bottle (I reuse store-bought Kombucha bottles) for up to 2 weeks, maybe even longer, but I wouldn’t know since ours doesn’t last that long.  I like to stretch my chocolate syrup down to the last drop so when I *think* it’s empty, I just pour a cup of milk straight into the bottle and give it a vigorous shake to get the littlest of little drops of the chocolatey goodness. It’s amazing how much of the syrup is stuck to the bottom and walls of the bottle.  I’d like to think it’s my way of not wasting food around here.

Homemade Chocolate Syrup

For using all sweeteners except honey:

In a saucepan over medium-high heat, combine water, sweetener, cocoa, pinch of salt and vanilla.  Bring to a boil, whisking constantly.  Reduce heat to medium and cook for another 5 minutes.  Take off heat, pour into a jar or bottle.  Store in refrigerator for up to two weeks.

For using honey:

In a saucepan over medium-high heat, combine water, cocoa, pinch of salt and vanilla.  Bring to a boil, whisking constantly.  Remove from heat.  No need to continue to cook for additional 5 minutes since we have no sugar to dissolve.  Add honey and stir well to combine.  Pour into a jar or bottle.  Store in refrigerator up to two weeks.

Homemade Chocolate Syrup (GAPS, Paleo)

Cook Time: 10 minutes

Total Time: 10 minutes

Servings: 3 cups

Homemade Chocolate Syrup Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Making homemade chocolate syrup is easy and fun.

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Ingredients

• 1 1/2 c. filtered water
• 1 1/2 c. organic cocoa
• 1 c. sweetener honey*, real maple syrup, coconut palm sugar, even organic cane sugar all work great*
• 1 T vanilla make your own
• pinch of sea salt

Instructions

For using all sweeteners except honey:

1. In a saucepan over medium-high heat, combine water, sweetener, cocoa, pinch of salt and vanilla.
2. Bring to a boil, whisking constantly.
3. Reduce heat to medium and cook for another 5 minutes.
4. Take off heat, pour into a jar or bottle. Store in refrigerator for up to two weeks.

For using honey:

1. In a saucepan over medium-high heat, combine water, cocoa, pinch of salt and vanilla.
2. Bring to a boil, whisking constantly.
3. Remove from heat. No need to continue to cook for additional 5 minutes since we have no sugar to dissolve.
4. Add honey and stir well to combine.
5. Pour into a jar or bottle. Store in refrigerator up to two weeks.

Recipe Notes

If using honey, use 1/2 - 3/4 cups of the sweetener as it's sweeter than other sugars.

P.S.  This syrup is also delicious on homemade vanilla ice cream.  Yummo!

Related posts:

Flourless Double Chocolate Muffins (Paleo, GAPS)