Happy Monday everyone. I hope you all had a great week-end. This was the first week-end since the Spring that was actually pleasant enough to be comfortable outside. I’m looking forward to the next few weeks when the weather in South Texas is pretty much perfect!
For your viewing pleasure this morning we have chocolate syrup. We used this to make egg creams and chocolate milk last week. It’s not easier than a bottle of Hershey’s, but you can choose the quality of chocolate, so it can be as delicious as you want it to be!
I got this recipe from Chocolate, by Nick Malgieri. I’ve actually talked about him before, because I’ve taken one of his classes. This book was a gift from Doug for Valentine’s Day ages ago. Everything I’ve made out of this cookbook has been amazing. It’s kind of a daunting book because everything looks so amazing, but this is where I look when I want something impressive!
If you want a little chocolate milk pick-me-up while the kids are at school, give this one a try!
- 1/2 c. water
- 1/2 c. sugar
- 1/3 c. light corn syrup
- 8 oz. bittersweet chocolate, broken into pieces
- pinch of salt
- 2 tsp. vanilla
- Combine the water, sugar and corn syrup over low heat. Bring to a boil, stir often.
- After the sugar mixture has come to a boil, remove from heat and add chocolate pieces. Let sit for a minute and then whisk until smooth.
- Add salt and vanilla; stir.
- Add to milk or milk and mineral water for and egg cream.
- Leftovers can be stored in the refrigerator.