Cocoa Syrup
Directly lifted from Alton Brown, published on Foodtv.com.
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1 1/2 cups water
3 cups sugar 1 1/2 cups Dutch-processed cocoa 1 tablespoon vanilla extract 1/4 teaspoon kosher salt 2 tablespoons light corn syrupIn a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free! I made some yesterday and it's a hit. It thickens quite a bit upon standing and even a little more upon cooling so it's thicker than the stuff in the brown bottle. We've had it on ice cream (yum) and yogurt (not so yum) and later I'll make chocoberry shakes with lots of strawberries. You need to make sure you really like the cocoa you're using because its taste will become more pronounced in the syrup. | |||||||
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