A while back I came across the idea of making chocolate syrup from maple syrup. I can’t remember where I saw it, probably on Pinterest, but it came to mind this week when one of my littles asked for a glass of chocolate milk. I decided to see if it really could be done, and if it tasted the same.
I simply whisked 1/2 cup of unsweetened cocoa powder into pure maple syrup. It took a minute and some elbow grease to get them totally combined, but sure enough, it was a perfect match!
We’ve used it to make chocolate milk, and as a topping for ice cream and waffles. It would also be a great dip for strawberries, or in chocolate peanut butter smoothies.
So if you like the thought of an “all natural” chocolate syrup, this could not be easier! Let me know if you try this, and your favorite way to eat it too!Print
- 1 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- Whisk cocoa powder into maple syrup. This may take a minute because the cocoa powder sort of wants to sit on top of the syrup.
- Keep refrigerated for up to 1 week. Whisk again before each use.
- Serving Size: 1 Serving
- Calories: 126
- Sugar: 24g
- Sodium: 4.9mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg