Homemade chocolate syrup on top of whipped cream on top of hot chocolate,in my favorite mug, which was a Christmas present from one of my nieces.
Everyone should have a chocolate syrup recipe in their arsenal. If you make homemade vanilla ice cream, you don’t want to have put store bought syrup full of nasty chemicals and corn syrup all over it, do you? And certainly you’d rather make chocolate milk out of your organic raw milk by adding homemade honey sweetened chocolate syrup, wouldn’t you? Especially if if doesn’t taste like honey? And that’s not even mentioning the decadence of adding squirt of homemade chocolate syrup to a cup of coffee with cream and a bit of coconut oil melted in, or the fact that it’s worth eating by the spoonful.
What I really love about this chocolate syrup recipe is that every ingredient is actively good for you.
The butter gives you healthy fats.
The cocoa gives you antioxidants, and if it’s raw it also provides magnesium and other minerals (hello, superfood!).
The raw honey is anti bacterial and contains a range of enzymes, vitamins and minerals, and as a bonus, if it’s local honey it helps prevent allergies by essentially ‘vaccinating’ you to the local pollens.
The raw milk also contains good enzymes and, of course, the commonly know range of nutrients such as calcium.
The sea salt contains many minerals.
Even the vanilla has compounds that reduce stress and inflammation and may even increase mental performance.
I have to admit, you’re not going to eat this chocolate syrup in large enough quantities to get your daily calcium out of it, (at least, I don’t think you are… but it is pretty good stuff, so maybe I shouldn’t make such a sweeping statement) but the point is, there’s good stuff instead of bad stuff.
This recipe was based on Sally Fallon’s carob sauce recipe in Nourishing Traditions. I made a few changes, first because carob should never be used as a chocolate substitute, and second because I rarely have cream on hand. (No worries, I increased the amount of butter to compensate for the lack of cream.)
I’m sure God had a good reason for making carob, and it must have good uses all it’s own, but it’s really hard to discover those uses when everyone wants to pretend it tastes like chocolate. This is exactly the sort of ‘healthy’ philosophy I’m opposed to here on this blog. A lot of people seem to think that if tastes good, if must be bad for you.
I once heard a lecture with the great premise that foods ‘by God’ are good and foods ‘by man’ are bad for you. So, fruits and vegetables are good for you, but chemical food additives are bad for you. Except that coffee was on the ‘foods by man’ list with no explanation as to what made it unnatural other than an assumption that it must be bad for you, so it had to go on that list. Now, I do happen to believe that coffee was designed as a boost for when you need extra or unusual amounts of energy, and constantly seeking that boost (daily or several times a day) will eventually wear out your adrenal glands. However, that is no excuse for claiming it’s evil and bad for you across the board. My point in all that being, of course chocolate is good for you! There are now studies come out that verify this, but we really could have guessed this to start with.
People stress too much. People just need to chill and eat more chocolate. (And have no guilt in occasionally eating that chocolate in the form of a mocha latte.)
For some reason, this recipe tastes good and chocolaty despite being honey sweetened. I’ve tried making homemade chocolate with honey it tastes weird. (Agave works better.) But in this syrup the honey taste is hidden enough that even my husband likes it. We really need to do a side by side taste test with this syrup and store bought chocolate syrup, because I bet this also deserves the title of better than store bought, but I can’t officially vouch for it.
Healthiness Rating: Healthy As covered above, every ingredient in this chocolate syrup is good for you.
Yumminess Rating: Yummy Complete, 100% yumminess.
1/2+1/3 cup butter (13 1/2 TBSP)
2/3 cup cocoa powder, preferably raw
1/3 cup honey
3/4 cup milk
pinch of sea salt
1 TBSP vanilla
Melt butter over medium heat. Turn off heat and add all other ingredients.
Whisk 1-2 minutes until it begins to thicken and look shiny. Refrigerate until use. (The syrup actually turned out super thick after refrigeration, so it may need less whisking than I thought. I’ll update this post when I figure out how long to whisk for consistent results.
Variation: Increase butter to 1 cup and decrease milk to 1/2 a cup. When whisked until thick, pour into chocolate molds or a small baking pan and refrigerate. Eat as chocolates as they are, or use as the centers for truffles.
(Also, it’s just occurred to me that you could probably make an amazing peppermint chocolate syrup by adding a couple drops of peppermint essential oil.)
Be sure to watch for the moment at about 6′ 16″ in the video when I almost drip chocolate syrup on my laptop keyboard…