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
1t (8g) sea salt
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.