Around here, we love chocolate. Every now and then, John expresses a desire for hot chocolate or chocolate milk and I’m more than happy to indulge him. Then, a couple of years ago, I came across a recipe for chocolate sauce that can be used for chocolate milk. It’s kind of like Nestle Quik but I have to tell you, I like it even better. It isn’t as sweet, but it’s certainly chocolate-y!
I usually double the recipe and end up with 3-4 cups of chocolate sauce. Use the best cocoa you can find; Dutch processed cocoa, being a much darker cocoa than, say, Fry’s cocoa, gives the best results, a deep dark chocolate sauce. The amount of sugar may seem high, but trust me, the sauce isn’t overly sweet.
Incidentally, it’s also good on ice cream and whatever else you might like to put chocolate sauce on. It’s also perfect for another treat I learned about recently… Egg Creams. If you’re anywhere on the East Coast, you’ve probably heard about these before but here, on the West Coast, they’re virtually unknown. Egg Cream is a drink that contains no eggs and no cream, just a lot of yummmmmmmm. After I give you the recipe for the chocolate sauce, I’ll share the recipe (or method) of making an Egg Cream.
The ingredients are simple: sugar, salt, cocoa and vanilla. A note about the vanilla in the picture above: it’s homemade vanilla, something incredibly easy and satisfying to make yourself. Simply take a small bottle of vodka and throw in a couple of vanilla beans; put the bottle in a dark spot (like your kitchen cabinet) and leave it for a few weeks, only disturbing it to shake it up whenever you happen to see it. After a couple of weeks, your very own vanilla flavouring will be ready to use. I’ll never buy vanilla again. When there’s not much left, just replenish the vodka.
Just look at that rich, chocolate-y goodness!
Once you’ve made the sauce, bottle it and store it in the refrigerator. I usually save bottles, like syrup bottles, just for this purpose. They’re perfect for chocolate sauce! And it’s a great way to recycle; just make sure you clean the bottles really well.
- 1 cup Dutch processed cocoa
- 1 1/2 cups sugar
- dash of salt
- 1 1/2 cups water
- 1 tsp. vanilla
Combine all ingredients except vanilla in a medium saucepan and bring to a low boil, stirring until the sugar is dissolved. Allow to reduce, stirring occasionally until it reaches desired consistency. Cool to room temperature and stir in the vanilla. Store, covered, in the refrigerator.
To make an Egg Cream, first of all, make sure all the ingredients are cold. Get yourself a tall glass and pour in about 2 tbsp of cold milk. Pouring down the side of the glass, fill the glass with club soda (or seltzer) to within about 2″. You should begin to see a foamy head form. Now, drizzle chocolate sauce into the glass, again, about 2 tbsp. With a long handled spoon, gently stir to incorporate the chocolate sauce without disturbing the foam. Enjoy!!