This Hot Chocolate Syrup is my secret weapon against winter. It will warm you to the core on a cold winter day and make kids (of all ages) beg for more.
First and foremost, it’s simple. I love simple. It’s also easy. Can’t tell you how much I appreciate ‘easy’ after a long day on my feet in the big shiny kitchen. This Hot Chocolate Syrup will make you incredibly popular with children (and chocolate friends) because it keeps for two to three weeks in the fridge, makes WICKED GOOD hot chocolate, and it tastes amazing on vanilla ice cream.
It also tastes pretty darn good straight out of the jar (not that I would know because that would be naughty).
Which Chocolate Should I Use?
You can use any chocolate you like for this recipe, both milk and dark work equally well. Leftover truffles from Christmas? Sure. Do you still have Halloween candy in the cupboard? Why not. However; the better the chocolate, the better the hot chocolate syrup, ergo, the better the hot chocolate. That’s why I opt for semi-sweet dark chocolate with 70% cocoa. It gives it a rich, satisfying chocolate flavour that I, oh… I mean the kids… love.
Hot Chocolate Syrup, the base for the PREFECT hot chocolate. A warm treat on a bright winter day. For skating parties, bonfires, and aprés ski. Just add mittens… and marshmellows!
1 cup whole milk 1 cup heavy cream (35%) 1 1/2 teaspoons vanilla extract 1 teaspoon cinnamon 1/2 cup brown sugar 1/2 cup sugar 1/2 cup cocoa powder 1 tablespoon butter 1 1/2 cups dark chocolate
1) Combine milk, cream, and vanilla in a heavy-bottomed pot. Bring to a boil over medium heat, then reduce to low and hold hot. 2) In a bowl combine dry ingredients; cinnamon, sugars, and cocoa, and reserve. 3) In a microwave-safe bowl, melt butter and chocolate together (about a minute and a half on high heat) then stir and blend well. 4) Whisk dry ingredients into hot cream mixture until smooth(ish). Add half the melted chocolate & butter, whisk to melt fully then add remaining and repeat. Pour into a heat/cold safe jar and cool before refrigerating.
To make hot chocolate: Bring milk to a quick boil over medium heat, then reduce to low heat. Add about 2 tablespoons of hot chocolate syrup per cup of milk (or to taste) and whisk to combine, and melt, over low heat. Serve immediately.
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.