A dairy opened in our little town. They’ve always been there actually, but just not open to the public. I can’t count how many times I’ve driven by, and contemplated stopping by with a milk jug to find out what the dilly was. So, when I saw a sign pop up over the winter, saying that they were opening to the public in the spring – well, let’s just say I was beyond excited.
Homemade ice cream, cream-top milk, homemade cheeses and breads. Everything is beyond wonderful! The cows are right there on the premises, and the boys love eating their ice cream on the patio by the pastures. We’ve been several times already, and are always looking forward to our next trip. It’s on the way home when I take the “back road” to pick up our crop share – so I always try to swing by and pick up some fresh milk. The milk is so rich and creamy, and sweet. With milk of this caliber, I felt horrible mixing in store-bought syrup that’s chock-full of corn syrup and fakeness. Then I remembered Annie’s post on a homemade version, and went right to work making it. It took all but about 5 minutes, and the results were pretty much bananas.
This syrup is thick, rich, and indulgent. I can never go back to the brown bottle again! This will be a staple in my refrigerator from now on. Perfect stirred into milk, over ice cream, drizzled over pretty much any dessert. A keeper for sure!
DIY Chocolate Syrup
1 1/4 cups sugar
1 cup unsweetened cocoa powder
1 cup water
1/4 tsp. salt
2 tsp. vanilla extract
In a medium saucepan, combine the sugar and cocoa powder and whisk briefly to break up any clumps. Stir in the water and salt and bring to a boil over medium-high heat, stirring frequently.
Once the mixture reaches a boil, reduce the heat to medium-low and let simmer until slightly thickened, about 5 minutes.
Remove from the heat and let stand for 5 minutes. Stir in the vanilla. Store in the refrigerator.