This Homemade Chocolate Milk Syrup is simple to make and so delicious. Mix with your favorite nut milk or coconut milk for a sweet treat. Dairy free, vegan, and naturally sweetened.
Chocolate syrup was a staple in my childhood fridge. Waiting to be mixed with some low-fat milk for a cool treat. This healthier version of the classic syrup is so simple to make and tastes just as good. Mixed with almond milk or coconut milk, it is creamy, rich and delicious.
Ingredients for Chocolate Sauce
Lets talk about the ingredients. There are only a few.
Maple Syrup: This sweetener is great because it's thin and mild in flavor. This is not an overly sweet sauce so you can increase this a little if you like sweeter treats.
Cacao Powder: Gives this rich, chocolate flavor. Sifting is so important so it's not chunky.
Salt: a touch of salt to balance the sweetness
Vanilla: Just a little which helps enhance the chocolate flavor
Low FODMAP Chocolate Sauce
This was so easy to make low FODMAP. Using maple syrup as the sweetener keeps it low FODMAP and all the other ingredients are compliant as well.
Making chocolate milk with the syrup
This only takes a few minutes to make and then is stored in the fridge. Give it a good stir and then mix away. You can add as little or as much as you want to each glass. I would say it's about 8-10 servings.
I think this homemade chocolate milk syrup would also be so good on some ice cream and it's pretty tasty straight off a spoon 🙂 It's a definitely summer must!
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Homemade Chocolate Milk Syrup
Ingredients
- 1 cup water
- ¼ cup maple syrup
- ¾ cup cacao powder, sifted
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a small sauce pan, combine the water, maple syrup, cacao powder, and salt. Whisk over medium heat until combined and smooth.
- Bring to a boil and stir for 2-3 minutes, until slightly thickened. Remove from the heat and stir in the vanilla. Pour into a glass jar and let cool and the place a lid on it and keep it in the fridge. Stir well before using.
- Makes 8-10 servings, mix as little or as much as you want with milk of choice.
Nutrition Information
Daniella says
Looks soooooo good! How long does this keep in the fridge?
Jessica DeMay says
Hi Daniella- I'd say up to three weeks 🙂 Enjoy!
Monika says
Do you know how much granulated erythritol I would use instead of maple syrup?
Jessica DeMay says
Hi Monika- I'd start with 1/4 cup and taste as you go. Add more if needed. I feel like the powdered version would work best so there's no grittiness. Hope you try it.