Syrup is a many-splendored thing. A two-to-one ratio of water to sugar can turn into virtually whatever sweet concoction you can imagine. When I was working in fine dining, we had ginger syrups and jalapeno syrups and hibiscus syrups and I don’t even remember what else for our highly fancy cocktails. A dash of simple makes making sweet tea much, much simpler, whatever weird syrups you care to concoct make your Sodastream a thing worth the counter space, and of course the omnipresent bottle of Hersey’s will trick small children (okay, and also me) into drinking their milk. I see pre-made syrups hanging out at the grocery store, and it makes me ultra-crazy because it takes under a minute to make and the sky’s the limit. I’m going to show you how to make chocolate syrup today, but I’ll make some notes after the jump for how to customize it. The method’s the same no matter what.
For the chocolate syrup, you need three things:
2 cups water
1/2 cup cocoa powder
1/2 cup sugar
1 ounce chopped dark chocolate
Measure all these things out into a medium saucepan and turn the heat up to a medium-ish temperature, stirring continuously.
Within a minute or two, this will come to a boil. Turn that ish off IMMEDIATELY, and then let it cool for about a half hour. Pour it into a squeeze bottle. This is it. You’re done. I’m completely serious.
*Now, if you want to make any other kind of syrup, just remove the choco-elements and replace with another half-cup of sugar. If you want to have some kinda fancy little flavor, like, uh, mint or ginger or violets or whatever, just toss those in after you take the syrup of the heat and then pull those elements out when you pour stuff in to the squeeze bottle. For stuff that is a flower or herb, I like to crush them a little with my fingers to bring out the tasty oils.
Okay, you’re done. Don’t say I never got you anything.