Last fall I attended the most beautiful Vermont wedding atop a mountain of screaming brilliant autumn treetops. The tables were set with clusters of tiny vintage glass bottles with fresh picked wildflowers.
After a few drinks, I talked to everyone within earshot about the beautiful glass bottles, and I must have been pretty enthusiastic, since many kind folks even gave me their souvenir bottles. By the end of the night, my husband’s coat pockets were clanking with the bottles I collected throughout the night.
After all, I couldn’t fit them in my evening gown!
These bottles were the first thing that came to mind when I made this pot of Homemade Chocolate Syrup.
This chocolate syrup stirs seamlessly in with warm milk, and just a small spoonful delivers a subtly sweet and rich chocolate flavor. After all, there is nothing worse than powdered hot chocolate mixes that clump at the bottom of a cup or the overly sugared syrups that are completely void of any semblance of real chocolate…
So make a big pot of this syrup and funnel into pretty glass jars for a beautiful homemade Christmas gift. Especially nice paired with a little sac of marshmallows.
And you don’t even have to bake a single cookie.
Homemade Chocolate Syrup
Recipe adapted from: Betty Groff, Good Earth Country Cooking
1 cup cocoa powder
4 cups sugar
½ teaspoon salt
1.5 quarts water
1 tablespoon arrowroot powder*, dissolved in 1/8 cup water
1 Tablespoon vanilla
1. In a large saucepan, mix cocoa, sugar and salt. Stir well with a whisk to fully incorporate.
2. Turn the heat to medium and add the water. Bring to a boil, stirring constantly.
3. As it begins to form bubbles, mix in the arrowroot/water mixture and cook until thickened, 8-12 minutes. Remove from heat and add the vanilla. Keeps in the fridge for several months.
*Arrowroot powder can be found in the natural food section and is a gluten-free alternative to cornstarch.