Vegan Chocolate Syrup 

This chocolate syrup is great for making chocolate milk! It dissolves quickly and is so tasty. This recipe is not like the sugary sweet chocolate syrup that you get from a store, but has more of the flavor of rich cocoa. If you prefer sweeter chocolate syrup, feel free to add up to an additional ½ cup of sugar. This is good for chocolate milk in the summer and hot chocolate in the winter. If you’re really feeling fancy, pour over ice cream or even add to coffee!

[Time]

10 minutes

[Ingredients]

1 and ½ cup of filtered water

1 cup of cane sugar

1 cup of unsweetened cocoa powder 

1 dash of salt 

(Option) 1 tsp of vanilla extract

[Instructions]

1. Mix all the ingredients except the vanilla extract in a pot and keep whisking at low heat until the chocolate syrup thickens and simmers (about 5 minutes or so).
2. Take the pot off of the heat, and add the vanilla extract and whisk.
3. Pour into a glass container and keep in the refrigerator after the syrup cools down.

[Zero-Waste Tips]

• Reuse a glass jar and its top of a store-bought sauce or paste to store the syrup. 
• Don’t waste the leftover syrup in the pot! Add milk or plant-based milk and make a cup of hot chocolate right after preparing it!
• When the syrup is used up, pour milk, plant milk, or coffee in the syrup container. Put on a lid tight and shake well. No wasted syrup in the container! Enjoy your last chocolatey beverage – that is, before making your next batch!