Tuesday, June 25, 2013

Homemade Chocolate Syrup


I am the kind of person that will stand in the aisle of the grocery store taking the time to read the ingredients on most foods that I used to eat. One of the many reasons that my husband doesn't like to do the grocery shopping with me! Haha! Having broadened my knowledge and learning to incorporate a more clean and healthy diet in our lives, I have learned that anything can be made at home. It may not have a 3 year expiration date (slight exaggeration!) like most shelved items- but it's not supposed to!

I enjoy ice cream still (homemade!!), as well as many other things, drizzled with chocolate syrup. But who wants to read the back of a syrup container and tell me what all the ingredients are? Most of them leave your head feeling dizzy as if you were handed a chemistry assignment. No one wants that! And you shouldn't have that with the foods you eat!

So here is a simple, quick and easy homemade chocolate syrup recipe. Feel free to increase the honey if its not sweet enough for you. 

Please learn to sample as you make, as everyone's palates are different. Some prefer more bland, while others prefer more sweet or spicy, etc. 

Nutrition Breakdown:
Makes approximately 2 cups and at 1 tbs serving:
  • 38 calories
  • 0.2g total fat
  • 6.3g carbs
  • 0.03g protein
  • 5.4g sugar


What you will need:

3/4 cup honey
1 cup unsweetened cocoa powder
1 tbs vanilla extract 
1 cup water

Directions:

Combine all ingredients into a sauce pan and bring to a boil. Reduce to simmer and stir the mixture for 5 minutes. Remove from heat once everything is thoroughly mixed and allow to cool. 

Store in an airtight container in the fridge for up to 1 month. Simply take what you need as you go- reheat in microwave 5-10 seconds if you'd like hot syrup!

Enjoy!

I hope you like it! Any questions or comments, please feel free to leave a comment below! 

If you post on Instagram, please tag me in it with @sammybfit and hashtag my name as well so that your post doesn't get lost in my feed! #sammybfit �� If your profile is set to private- I won't see it! 

11 comments:

  1. This was so easy and so good! I will definitely share this!
    S

    ReplyDelete
  2. Do you have to refrigerate it before you eat it?

    ReplyDelete
    Replies
    1. No, it's meant to be hot or cold chocolate syrup. Like the chocolate syrup that gets drizzled over pancakes, ice cream, etc. I just recommend keeping it refrigerated for shelf life! :-)

      Delete
  3. What type of honey did you use? I cut the recipe in half to try it, but using Trader Joe's unsweetened cocoa powder (20 cals/tbsp) & Trader Joe's honey blossom honey (60 cals/tbsp), that was 480 calories for the whole mixture. Just trying to figure out how I can keep this clean & delicious but not nearly 500 calories for the whole mix.

    ReplyDelete
    Replies
    1. We buy our honey from a local farmer back home and I use Hershey's Unsweetened Cocoa at 10 cals per tbs. Not sure why you want to cut it down in calories when it is all natural ingredients and it's a chocolate syrup. Only meant to be used as regular store bought chocolate syrup is; in chocolate milk/hot cocoa or drizzled over "ice cream" or whatever you choose. I do believe the nutrition breakdown for this recipe is as good as it gets to have it as close to chocolate syrup as possible. I doubt you will find a natural chocolate syrup with any fewer calories than this.

      Delete
  4. Replies
    1. Answer provided in entry above, hun!

      Delete
  5. would I be able to use agave instead of honey? or even brown sugar? or both?

    ReplyDelete
    Replies
    1. I can't say that I have ever tried it with agave, but I don't see why not. Agave has a much different taste than honey does when it comes to sweetness. Perhaps not use as much? I am not sure. I don't use agave. Sorry, hun!

      Delete
  6. I left a comment about your almond butter, but I also tried this recipe out tonight. My proportions of each ingredient were different than what you listed (I went by taste and my measuring is shoddy!) but I love that I know exactly what's in this mix. I drizzled some on raspberries with a spoonful of almond butter and it was fabulous!
    I've followed you on Instagram for awhile and am so looking forward to your mason jar oat recipes, especially after trying these two and having them turn out so brilliantly! : )

    ReplyDelete
  7. Does this taste better than sugar free chocolate syrup?

    ReplyDelete