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Healthy Homemade Chocolate Milk Syrup Recipe

Before I understood what real food really was my boys drank a lot of chocolate milk.  We used both chocolate milk powder and chocolate syrup.  And I thought it was healthy.

I mean, it had vitamins added to it, right?  And “less sugar than other leading brands!”

This is not a part of my SAD (Standard American Diet) story that I’m proud of.

Now that we’re a raw or low-temp pasteurized milk drinkin’, refined sugar avoiding, processed food abstaining family, we don’t use store bought chocolate milk mixes anymore.

We still enjoy healthy chocolate milk and hot chocolate, though, thanks to my healthy homemade chocolate milk syrup recipe.

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Homemade Chocolate Milk Syrup

Why We Love Homemade Chocolate Milk Syrup

I’ve already shared my yummy recipe for homemade chocolate milk powder.  It is shelf stable and certainly hits the spot.  But, sometimes I crave a dark chocolate taste that the powder, with its lighter caramel undertones, doesn’t give me.

Also, this chocolate syrup recipe is easier to make.  No food processor required!

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It stirs easily into milk, as well, with no clumps of sugar to dissolve.

And, I can use this chocolate syrup recipe to drizzle over ice cream, stir into my coffee for a homemade peppermint mocha, or as a dip for berries. It’s so versatile.

Oh!  And most importantly . . . the boys love it!

Now, enough about how fabulous it is.

Here’s the recipe! There’s a printable version below.

Ingredients
1 cup maple syrup
1/2 cup cocoa powder
1/2 Tablespoon vanilla
1/2 tsp salt

Instructions
1. Whisk all the ingredients together in a bowl.
2. Pour into an airtight container. (Mason jars are perfect for this.)
3. Store in the refrigerator.

We use about 1-1 1/2 tablespoons of chocolate syrup to 8 ounces of milk.

Homemade Chocolate Milk Syrup

Ingredients

  • 1 cup maple syrup
  • 1/2 cup cocoa powder
  • 1/2 Tablespoon vanilla
  • 1/2 tsp salt

Instructions

  • Whisk all the ingredients together in a bowl.
  • Pour into an air tight container.
  • Store in the refrigerator.

Notes

We use about 1-1 1/2 tablespoons of chocolate syrup to 8 ounces of milk.
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