Homemade Chocolate Syrup and What it Means to Rest in the Lord

Have you seen those "chocolate milk is good for you" commercials? I'm not going to expend any brain power trying to dispute whatever science is being used to back up that claim.  Just.  C'mon, people.

But no matter what my brain says, I love chocolate milk.  Love. It.  The sweet chocolatey goodness was rarely in our house growing up, so even at age 43 I still consider it a treat.

Chocolate milk isn't cheap.  I had a relatively inexpensive, go-to brand where I used to live.  And even then I would try to only buy it when on sale.  Since moving, I haven't been able to find anything comparable.

So I was forced to make my own (the chocolate part, that is).  Putting together just a few quality ingredients will give you a darn tasty chocolate syrup to add to your milk for a treat.

Cocoa, water, and sugar boiled together for a few minutes.  That's all it takes.  But watch your pot! Boiling over is a real possibility.

Allow it to cool, and store it in the fridge.  I use a pint size mason jar with a screw cap.

Before I give you the specific recipe, I'd like to share a passage from the devotional I read this morning.  (If you're not interested, simply scroll down until you see the bold Homemade Chocolate Syrup, but it really is just a quick passage that made me think.)

To "rest in the Lord" is the perfection of inward activity.  In the ordinary reasoning of man it means sitting with folded arms and letting God do everything; in reality it is being so absolutely stayed on God that we are free to do the active work of men without fuss.  The times God works most wonderfully are the times we never think about it.  [Oswald Chambers:  If Thou Wilt Be Perfect]

Here's the recipe! I got it from Dining on a Dime, which cited The Tightwad Gazette.

Homemade Chocolate Syrup

Ingredients

• 1/2 cup cocoa, packed
  
• 1 cup water
  
• 2 cups sugar
  
• 1/8 tsp salt
  
• 1/4 tsp vanilla (optional, in my opinion)

Instructions

1. Mix cocoa and water in a saucepan. Heat and stir to dissolve the cocoa.
   
2. Add the sugar and stir to dissolve.
   
3. Boil 3 minutes. (Watch your pot!)
   
4. Remove from heat. Stir in salt and vanilla.
   
5. Store in refrigerator. It will supposedly keep several months, but mine is always consumed well before then. :-)

Yield: 2 cups

Shared at Simple Saturdays, Happiness is Homemade, Tasty Tuesdays, Tuesdays with a Twist.

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From my restful space to yours!