Chocolate Milk Using Hershey's Cocoa Powder

By

bmeiring

Thanks, Beanygurl! I just read that fructose (corn syrup) is contributing to the obesity problem in our country. It is also partially responsible for belly fat. So many of our foods contain fructose because it is so much cheaper than glucose (regular sugar) because our govt. put a tariff on glucose. Brach's candy moved to Mexico because glucose is 1/3 to 1/2 cheaper there. Anyway, since Chocolate syrup contains fructose, I was looking for a recipe I could make myself. Yours filled the bill perfectly! Thanks!

By dar223 (Guest Post)

I love it!

By cameron krieger (Guest Post)

thank you beanygurl i added some cinnimon and nutmeg and it really makes the syrup taste all the much better and you have solved my chocolate milk crisis

By Hallmark (Guest Post)

beanygurl - Thanks for the recipe. I just tried it and it's really tasty. I have a box of cocoa powder sitting around and this is a great way to use it up.

By (Guest Post)

The chocolate that you're refering to from South American traditions would be nothing remotely like american chocolate. It would be more akin to a thick coffee. Traditional chocolate wasnt sweet like today.

By

ThriftyFun

Hi Adam West,
Here's a link with information about making chocolate from cacao beans:

http://www.fieldmuseum.org/chocolate/making.html

Have fun,
Susan from ThriftyFun

By Adam West (Guest Post)

Is there a place to find a recipe for real chocolate not some prissy syrup stuff? Real chocolate like what they made a long time ago down in Brazil, or in Africa. The stuff that is supposed to release true destinys that they used in ceremonys.

By jenn (Guest Post)

great recipe, beanygurl!

just what i was looking for!!

By eve w (Guest Post)

This is using Nestle Quick, My husband really likes it and it is very frugal and easy to make. (try generic Quick)
1/2c nestle quick 1 1/2c non fat dry milk 3c water
mix in blender 30 sec. (I just mix with whisk) Refridgerate til cold.
I usually double this.

By Beth (Guest Post)

There should be directons on the can for
making hot chocolate. Us that only don't
heat of course.

By

beanygurl

Make chocolate syrup as follows. I keep mine in a jar in the fridge. Maybe you have an old squeeze container you can use. Should keep for 4 weeks in the fridge. (I'd skip the vanilla and the salt) Tastes great on ice cream or use to make chocolate milk!

1/2 cup Hershey's Cocoa Powder
1 cup Sugar
1 cup water
1 teaspoon Vanilla
dash of salt

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be carefull this does not over boil. Remove from heat, when this cools add the vanilla.