Saturday, June 9, 2012

Homemade Chocolate Espresso Syrup...



The last time I drank chocolate milk I was probably 11 years old.  And then there was nothing quite as satisfying as a tall glass of cold milk with a squirt (or two or three) of chocolate syrup and a straw...

Now I indulge my chocolate cravings with a little bit more refinement, such as with flourless chocolate cake with salted caramel sauce, mocha pots de creme with whipped cream and rich dark chocolate ganache truffles.




Still though, now and then it's the simple things that are the best - the treats that remind me of being a kid again - like smore's and chocolate syrup and cubes of red jello topped with cool whip.  Those jugs of pre-mixed chocolate milk were just never the same as getting to mix it yourself, since it's very important to have control over the chocolate-to-milk ratio!

This syrup only takes a few minutes to make, and is incredibly dark and chocolatey, with a hint of espresso.  Which makes it a grown-up chocolate syrup, right?  You can, of course, leave out the espresso, but I like the intensity it adds.




When you get a little syrup around your mouth and don't even notice, or gulp down the milk without taking a breath like it's just what you've been needing to quench your chocolate thirst, then you know it's the best kind of treat.

And when your mom looked  at the amount of chocolate you squirted into your milk and said "Don't you think that's chocolatey enough?", that meant you probably needed a little more.

After all, is there such a thing as chocolatey enough?






Chocolate Espresso Syrup
printable recipe
  • 1/2 - 3/4 cup water
  • 3/4 cup granulated sugar
  • 1 teaspoon dark corn syrup
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tablespoon espresso powder (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cold
  • 1 teaspoon vanilla

Note: This syrup has an intense, dark chocolate flavor that is not very sweet.  For a sweeter syrup, increase sugar to 1 cup.

In a saucepan, bring the water, sugar and corn syrup to a boil over medium heat.  Reduce the heat to medium low and whisk in the cocoa powder, espresso powder and salt, whisking until smooth.  Simmer on low until the syrup has thickened enough to coat a spoon, about 3-5 minutes (keep in mind that it will thicken a lot as it cools, so don’t overcook it).

Remove from the heat and stir in the butter and vanilla until smooth.  If any lumps remain, you can pour the mixture through a mesh strainer.  Cool to room temperature then pour into a glass jar or squeeze bottle and refrigerate.  If the syrup seems too thick when it’s cooled, just whisk in a little warm water until it’s the right consistency.

Enjoy over ice cream, in chocolate milk, in brownie batter, or anything else you like to add chocolate syrup to!  Best used within a few weeks.

Yields about 1 1/2 cups.

Recipe from Curly Girl Kitchen