This syrup — adapted from Alice Medrich’s book Bittersweet — is just the thing for ice cream, chocolate milk, or caffè mocha, and it will make the best egg cream of your life.
| ||1½ || oz. (about 5 tablespoons) unsweetened cocoa powder |
| ||3½ || oz. (½ cup) sugar |
| ||~ || Pinch of salt |
| ||½ || cup boiling water |
| ||½ || tsp. vanilla extract |
- Combine the cocoa powder, sugar, and salt in a small saucepan. Add about half the water and stir until the dry ingredients are fully incorporated. Add the remaining water and stir vigorously to combine.
- Place the pan over medium-low heat and bring to a simmer, stirring constantly (this will take longer than you expect, up to 10 minutes). Simmer 2 minutes, then remove from heat and stir in vanilla.
- Cool to room temperature, transfer to a squeeze bottle, and refrigerate up to 3 weeks.
Read more in Matthew Amster-Burton’s column about cocoa powder.