Alton Browns Cocoa Syrup Recipes

CHOCOLATE SYRUP: RELOADED

Steps:

• Pulse the cocoa powder and salt in the bowl of a food processor several times until smooth.
• Whisk together the sugar, water, and corn syrup in a medium saucepan and bring to a boil over medium heat.
• Turn the food processor on and let it run continuously while carefully pouring the boiling-hot sugar mixture into the feed tube. Follow with the vanilla and cardamom.
• Let cool for 15 minutes before transferring via funnel into a large squeeze bottle.Then cool completely before refrigerating for up to 3 months. Or divide into two containers, refrigerating one, stashing the other in the freezer where it will keep indefinitely. Unless, of course, you come back and eat it the next day.

ALTON BROWN'S COCOA SYRUP

Steps:

• In a medium or large pot, bring water and sugar to a boil.
• Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved.
• Reduce sauce until slightly thickened.
• Strain and cool to room temperature.
• Pour into squeeze bottles.
• Keep in the fridge.
• One serving equals about 1/2 cup.

COCOA SYRUP

Steps:

• Bring the water, sugar, and corn syrup to a boil over medium heat in a 3-quart saucier. Decrease the heat to low and gradually whisk in the cocoa powder. Continue to whisk until all the cocoa has been incorporated. Cook until slightly thickened, about 5 minutes. Remove from the heat and add the vanilla and salt. Let cool for 15 minutes, then pour into squeeze bottles using a funnel. Store in the refrigerator.
• To use, place the squeeze bottle in hot water for 10 minutes. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!