In anticipation of possibly having some HOMEMADE ICE CREAM in the freezer soon, the boys and I made some chocolate syrup this week.  Here’s our recipe:

1c (106g) cocoa powder (organic preferred)

1-1/3c (298g) evaporated cane juice

1c water

1t (8g) sea salt

2t vanilla

6T (3 oz) butter

Mix everything together in a saucepan and keep whisking on medium heat until smooth. Besides on ice cream, it works well for chocolate milk & hot chocolate!  Yields 3/4 of a quart of syrup.