This is a fun post for me to write. I got this idea from my sons, Ryan and Ethan, who love to watch You Can’t Lick Your Elbow. On an episode called “Superhuman”, on the National Geographic Channel, two athletes execute an intense workout of pull-ups until they could do no more. Afterwards, they had to either drink a sports recovery drink or chocolate milk to recover from their workout. After each drank their chosen beverage, they had to do another series of pull-ups until failure.
Surprise! The man who drank the chocolate milk was able to do more pull-ups than before. The look on my son’s face when he saw that part of the episode was priceless. “Mom! Did you hear that?! Chocolate milk is actually good for you!” Great. I had to come up with a recipe where I could control the sugar and create a delicious chocolate milk for my family. The rule is, you can drink it after you workout. That was the compromise. Good? Good.
After watching the episode, I learned that chocolate milk is actually better for you than a protein shake. It also has the following:
The kids were excited, I was excited, and my husband was excited that he could have that instead of using a protein powder after a workout. What a great show giving great information. Every time we watch, we learn.
What makes my recipe for Homemade Chocolate Syrup different? I’m offering it to you two ways – Regular and Peruvian style based on my Peruvian Hot Chocolate recipe with hints of cinnamon and cloves. Both spices are loaded with antioxidants and anti-inflammatory benefits.
Another distinction is the addition of molasses. Brown sugar has molasses and is used in chocolate recipes such as brownies and chocolate cake because it brings out the flavor of chocolate. I tried making my chocolate syrup with all brown sugar, but a lot had to be added to make it taste like the chocolate syrup from my childhood. I found recipes that use half brown sugar and half white and those still didn’t satisfy. I used agave but read it didn’t offer any benefits different than sugar as first thought. I went back to using all white since that is a pantry staple. I mixed it up, my son tried it, said it was good, and put down the glass without finishing. Hmmm, not the opinion I expected. I tasted it and found it to be a little bitter.
Then I thought about the molasses in brown sugar. If I use the same amount of white sugar as I do in my Peruvian Hot Chocolate recipe and added just a touch of molasses, would that make a difference? It did! I couldn’t understand why it would be different than using brown sugar since it is made of white sugar and molasses. I didn’t care too much to fret over it. I liked how it brought out the chocolate flavor beautifully and eliminated the bitterness.
When experimenting making this syrup, I used a measuring cup and the microwave instead of heating it up on the stove just for simplicity. My first mistake was adding the cocoa powder to the water and sugar mixture. The chocolate seized up and the result were clumps of hard chocolate that couldn’t be mixed.
Of course, thinking I could still accomplish not bringing out the saucepan, I tried two more times and both times I was left with blobs. Chocolate acts funny. If you add chocolate to water it will seize up. If it seizes up and you add water to chocolate, it will relax and mix into the liquid again. Weird science. Conclusion…use a saucepan and mix the powders first, then add the water into the pan while whisking. Same method I use for making my Peruvian Hot Chocolate. It works. If it ain’t broke, don’t fix it.
This syrup is quick and simple to make. I offer my recommendation for sugar. I opted for the least I could use without compromising the flavor. If you would like it sweeter, add 2 more tablespoons. I hope you give this a try. Enjoy! (After your workout, of course…)
Enjoy! ¡Al Ataque!
- ¾ cup unsweetened cocoa powder
- ¾ cup sugar (add 1 - 2 more tablespoons if you want it sweeter) *
- ¼ teaspoon table salt, (recommended: Diamond brand)
- ½ teaspoon cinnamon, optional
- ½ teaspoon ground cloves, optional
- ¾ -1 cup water **
- 4 teaspoons molasses
- 2 teaspoons vanilla
- Whisk cocoa, sugar, cinnamon, cloves, and salt together in small saucepan then slowly whisk in water.
- Place saucepan over medium heat and continue to whisk until cocoa and sugar are dissolved and it starts to simmer. Do not boil or you will get a burnt taste. We are not reducing because we aren't using a lot of water.
- Remove from heat and whisk in molasses and vanilla.
- Allow to cool. Store in squeeze bottle or mason jar.
- Mix with milk for a delicious chocolatey drink or use as a topping.
- Enjoy! ¡Al Ataque!
** If you like a thicker syrup, use ¾ cup of water. For a thinner syrup, use 1 cup.