Hopefully that title didn’t make you think I was posting about king cakes – if so, sorry. Today is Fat Tuesday (aka Mardi Gras), and tomorrow is Ash Wednesday, which marks the beginning of Lent. I’ve decided to give up chocolate this year, which means I won’t be able to indulge in my beloved chocolate milk, so why not go out with a bang and post my chocolate syrup recipe?
This chocolate syrup is no different than any other one you’ll find out there, except that I’ve made substitutions on the sugar. Most recipes call for white sugar, but I used half sucanat and half dark muscovado sugar. The muscovado is new to me, so by all means substitute brown sugar instead or use mostly sucanat and add a small amount of maple syrup or molasses. I’ve heard that sucanat can be used in place of both brown sugar and white sugar, but I find that it needs a tiny bit more molasses to be substituted with conventional brown. You’ll have to play with it anyway to get it just to your taste, but it’s nearly impossible to make a bad batch – you just add more of whatever is lacking. And do not omit the salt – it just won’t taste right.
Why the unrefined sugars? Well, I’m sure I’m not the only one out there with blood sugar issues. Sucanat and muscovado sugar won’t cause a spike in your blood sugar like the refined ones do, plus they’re loaded with vitamins. Who knew sugar could kind of, sort of be good for you?
One last note – this is not supposed to be a thick sauce. This is best in milk or coffee, and maybe on ice cream, but don’t expect a fudgy sauce.
¼ cup cocoa
¼ cup sucanat
¼ cup dark muscovado sugar, tightly packed
A couple pinches of finely ground sea salt
½ cup water
Dash of pure vanilla extract
1. Measure out the first four ingredients and mix together well. These are things that like to get clumped together, so break up the clumps as well as you can.
2. Add the water and put on the stove at medium heat. I like to work out any remaining clumpiness at this step, too.
3. Bring to a boil, and let it stay there for a minute. Then turn off the heat and pour the syrup into a liquid measuring cup. After it’s cooled a bit – like when it’s not too hot to touch – add the vanilla and stir. It is now ready to serve, or you can wait until it cools to room temperature. Enjoy it with a glass of raw milk or some almond milk.
If you’re in possession of self-control, you can make a larger batch and keep it in a squeeze bottle in the refrigerator. I, however, am a profligate chocoholic and can’t handle having too much of this around at one time.