Chocolate Syrup
From the Matthew Amster-Burton collection
| Yield | 1 cup |
Introduction
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.
Ingredients
| 1½ | oz. (about 5 tablespoons) unsweetened cocoa powder | |
| 3½ | oz. (½ cup) sugar | |
| ~ | Pinch of salt | |
| ½ | cup boiling water | |
| ½ | tsp. vanilla extract |
Steps
- 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.
Notes
Read more in Matthew Amster-Burton’s column about cocoa powder.
This content is from the Matthew Amster-Burton collection.