This post is part of a series.  To buy Volume One of the e-book containing several REAL FOOD 101 tutorials, click here: REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared.

If there was one food that I remember from when I was pregnant with both of my boys, it would be chocolate milk.  It was so cold and slightly sweet and settling to my tummy.  And did I mention that it’s delicious?

Even now, if I ever have a hankering for a little sweet snack: chocolate milk is the go to for my body.  I especially like that I can use whole, raw milk when I drink a tall glass of my favorite chocolate milk.  It’s tasty, cold, and it’s still good for me: the magnesium from the cocoa, the minerals from the whole cane sugar, the enzymes and healthy fats from the raw milk.  Heaven!

As usual when making a chocolate- or cocoa-based recipe, a little bit of coffee flavor is in the mix.  Remember that this isn’t enough coffee to make the chocolate taste like coffee, but is simply a flavor enhancer.  Using a few tablespoons of strong coffee will make the resulting chocolate sauce taste even better, but not like mocha!

Equipment Needed:

• measuring cups and spoons
• medium saucepan and whisk
• pint (and half-pint) glass jars, storage lids

Homemade Chocolate Syrup
makes 1 1/2 cups

1 1/2 cups whole cane sugar (buy whole cane sugar here)
1 cup cocoa powder (buy non-alkalized cocoa powder here)
1/4 teaspoon salt (buy unrefined sea salt here)
1 cup filtered water
2-3 tablespoons strong coffee, brewed (buy coffee here, coffee substitutes here and here)
1 tablespoon vanilla (buy extracts here)

1. In a saucepan, combine the sugar, cocoa powder, and salt, whisking to combine.  Pour the water over the mixture and whisk as you turn on the heat.  Keep whisking until the dry mixture is whisked into the water.
2. Heat the mixture over medium high heat, whisking occasionally, until it reaches a simmer.  Let the mixture simmer for about 5 minutes, taking care that the sugar is completely dissolved and that the mixture thickens up a little.
3. Remove the chocolate syrup from the heat and set on a hot pot holder.  Add the vanilla and the coffee, whisking to combine.
4. Let cool for about 30 minutes.  Then pour into glass jars and cap tightly.  Store in the refrigerator.

This post is a part of Real Food Wednesday, The Mommy Club, Allergy-Free Wednesday, Pennywise Platter, Full Plate Thursday, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday, Weekend Gourmet, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday.