The recipe I’ve seen uses Cocoa powder, cane sugar, and water (plus a small amount of salt).
This is fantastic to make hot cocoa, or as a topping for Ice Cream. Much superior to the commercial offerings using corn syrup.
Why dilute your milk with water?
I think the idea is so that you can pour it over things as syrup. You need water to make it liquid (or at least aqueous) without changing the flavor.
None of that’s necessary if you’re just doing this one serving at a time for things like hot cocoa or chocolate milk. But I think the idea of syrup is to do all the hard work at once and then later all you have to do is stir it in to a beverage when you want a drink. Also, if you want to put it on ice cream like a sundae you need it in syrup form.
It isn’t diluting anything, it’s just straight Chocolate syrup. Without including high fructose corn syrup, corn syrup, chemicals, etc., like you know who does.
I keep it in the fridge and use it whenever - Ice Cream, Chocolate Milk, or Hot Cocoa. You’ll never buy store bought syrup again. Trust Me.
This recipe is shit. #1Not enough sugar, #2 it’s unhomogenous stirred into cold milk. The least you can do is heat it, till truly dissolved and mixed with whole milk and 3xxx sugar, fat. Heat must be applied to the syrup, or it will always be subpar.
I just keep “no sugar added” Nesquik on hand. A spoonful+ (depending on container size) in milk. Cold or hot. Just fine.
N-E-S-T-L-E-S, Nestles makes the very b…
TWEET. Illegal use of a no longer mentioned “S”. 5 yards and loss of down.
When I was a kid sometimes mom would pick up a can of Nestle Quik at the grocery store, but after it was empty we’d make our own using cocoa powder, milk an sugar. The milk is not even necessary, I’ve done it with water and amping up the sugar and cocoa a little.
FWIW, this is how I make hot cocoa–with a few minor tweaks.
When mixing the cocoa and sugar, I use heavy cream or half-and-half, if I have it. The extra fat makes it tastier. Obviously don’t do that if you’re counting calories.
Second, a few drops of vanilla, and a tiny sprinkle of salt, give it a little bit of depth. It’s not necessary, but I like it.
I’ve drunk the cold chocolate milk before, and it’s mighty fine, but it also makes great hot cocoa!
Just use Hershey’s Special Dark syrup. Far superior to the regular stuff.
When I worked at the coffee shop 25 years ago, we used Ghirardelli chocolate powder for mochas and hot chocolate/cocoa. It came in a big box and we’d scoop into manageable canisters for use in the drink line. I’m not into sweets (especially coffee) but these drinks were pretty good and very popular. The iced mochas were a little more difficult since the chocolate powder was harder to dissolve in cold milk.
Looks like it was a 30 pound box, $90 isn’t bad for a high quality product.