Michael's Chocolate Syrup

My grandson, Michael, is allergic to milk.  He LOVES chocolate soymilk, but likes to make his own.  This nifty little recipe is easy to make and keep on hand.  We store it in a "re-used" creamer bottle with a flip-top lid.

         


2/3 cup unsweetened cocoa

1 2/3 cups white sugar

1 1/4 cups water

1 teaspoon vanilla extract

Bring first 3 ingredients to a boil in a small saucepan and boil for 1 minute while stirring. Remove from heat and stir in vanilla.

Use to make chocolate soy milk {or regular milk}, or in place of chocolate syrup in any recipe. Michael chooses his own amount...  I'd guess about 1 Tablespoon in an 8 oz. glass.

Hint of Jalapeño Cranberry Sauce

1 1/2 cups of water

2, 12oz bags of cranberries, rinsed

2 scant cups of sugar

10 large jalapeños, seeded and finely diced (about 2 cups)

Put all of the above into a heavy bottomed pot and bring to a boil.  Reduce to simmer for 15 minutes.  Cranberries will burst and mixture will thicken.

Ladle into sterilized half pint jars. Wipe rims clean. Use sterilized lids and rings to seal. Process in water bath for 10 minutes.  Makes about 6 half pints.

**If you are planning to eat it up within 2 weeks there is no need to process, just refrigerate. 

This is nice as a side sauce, great over cream cheese with crackers or veggies, and wonderful as a sandwich spread on turkey or ham sandwiches. Enjoy!

PS:  You can also make it without the jalapeños, but why?