Truly chocolate syrup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ½ | cup | Unsweetened cocoa powder |
| ¼ | teaspoon | Ground cinnamon |
| 1⅓ | cup | Cold water |
| 1 | tablespoon | Vanilla |
| 5⅓ | cup | 1% lowfat milk; or skim milk |
Directions
TO MAKE HOT CHOCOLATE
(for hot chocolate) (8 Servings) In a heavy 1-quart saucepan, mix dry ingredients until lump-free. Stir in cold water and cook over medium heat, stirring often, until syrup comes to a full rolling boil. Remove from heat, stir in vanilla. Cool slightly, pour into glass pint jar with screw-top lid, cover and refrigerate up to 4 weeks. Makes 2 cups, enough for 8 large mugs of Hot Chocolate.
TO MAKE HOT CHOCOLATE (one serving): Stir ¼ cup TRULY CHOCOLATE SYRUP with ⅔ cup milk (skim or 1%) in a heavy saucepan and heat on stovetop; or combine in a large mug and microwave to just below boiling. Stir well and serve.
Source: The Oregonian - FoodDay; recipe by Frances Price Page(s): FD8 Date Published: ⅔/98
Posted to EAT-LF Digest by Darby Stanfill <dstanfill@...> on Feb 03, 1998