YIELD: ABOUT 3/4 CUP
I’m not sure why chocolate soda isn’t more popular—I was surprised by how much I enjoyed (and occasionally craved) this drink. A glass is chocolatey enough to fill in for dessert while being relatively low in fat and calories. If you’re questioning the need to make chocolate syrup instead of just using a store-bought bottle, trust me and try it. Homemade syrup tastes much more like chocolate and much less like chemicals than what you get in a plastic bottle. Use this chocolate syrup to also make an Egg Cream (page 110). Or, to make a chocolate-mocha syrup, just add 1 tablespoon espresso instant coffee, like my favorite, Medaglia D’Oro Instant Espresso, into the pot along with the cocoa.
3/4 cup water
1/3 cup good-quality natural-process unsweetened cocoa powder
1/4 cup raw cane sugar
1 tablespoon vanilla extract
In a medium, heavy pot, combine the water, cocoa powder, sugar, and vanilla extract. Bring to a boil over high heat, and let boil until thickened, 2 to 4 minutes, whisking vigorously to combine. Remove from the heat, and let cool. Refrigerate in a covered container for up to 7 days.
To make Chocolate Syrup: Stir 2 tablespoons Chocolate Syrup, or to taste, into 10 ounces (1 1/4 cups) seltzer.