Monday, January 9, 2012

Vico (Homemade Chololate Syrup)

 
The Mennonite cookbook where I found the recipe called it "Vico."  A more helpful, descriptive name would be "chocolate syrup," which is what I tend to call it.  I learned, after a bit of reading, that Vico is actually a Canadian brand name for a chocolate syrup.  Though it is no longer produced the term "vico" is apparently still used in the province of Saskatchewan to mean any chocolate milk. 

Whatever you call it this stuff it is awesome.  Organic chocolate syrup at the store is too expensive.  The inexpensive chocolate syrups contain genetically modified and other wack ingredients that I don't care to buy or eat.  So, I'd been a long time without chocolate syrup.

I should have know that the answer to my chocolate syrup "problem" would be to make it myself.  Duh!  That is almost always the answer!

Vico (a.k.a. Chocolate Syrup)

1/2 cup cocoa
1 1/2 cups sugar
1 cup water
1 pinch salt
1/4 teaspoon vanilla extract

Combine all ingredients and bring to a boil. 
Boil for about 5 minutes.  (And watch it carefully because it will boil over in the 20 seconds you leave the room and you'll be forced to add Clean the Stove to the to-do list right after Make Chocolate Syrup.)
Cool, bottle, and refrigerate.
Mix 1 - 2 Tablespoons with a glass of milk or serve undiluted over ice cream.

10 comments:

  1. Okay, something yummy that I must make. When you buy cocoa, make sure it is not "Dutch processed." Also, if you see the word "alkali," don't buy it. I buy plain old, cheap Hershey's Cocoa, but do not buy any with these words on the label. Yes, I am sure that cocoa is a local product. lol

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    1. We buy our cocoa in bulk at the co-op. I don't recall the brand name, but I know it doesn't contain alkali. Thanks for looking out for me, Linda!

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  2. Oooh...yum! I think you can make those hard shelled chocolate ice cream toppings with coconut oil, maybe experiment by replacing the water with oil?

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    1. Hmmmm.....you raise and intriguing question. We shall just have to see.

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  3. Alright, this is completely awesome! (and very much a duh! moment for me too, since I loooooove chocolate milk, but don't like not knowing exactly what's in it). I buy fair trade organic cocoa and use it sparingly, and this looks like it will stretch that cocoa nicely :) Thanks for sharing the recipe!
    -Jaime

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  4. It seems to last quite a while at our house. I am like you and don't want to use all my cocoa in one place!

    Chocolate milk is the only milk I enjoy to drink. Ever since I was a little girl I've had a strong dislike for the taste and mouth-feel of milk. Cow, Goat, Soy, Rice, Almond, Oat...any of it. BUT, put chocolate syrup into it and I am all over it. So, I am sure enjoying my vico discovery. I hope you enjoy it too.

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  5. well, duh, I wonder why I never made this before!? Pinning it.

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    1. I had one of those duh moments with this, too. How did I never think of it before?!

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  6. and I'm curious (since I'm Mennonite): which cookbook?

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    1. Well, now I cannot locate it. I know just what the cover looks like, but it must have been a library book. I'll check and see next time I am at the library. Now I am curious, too!

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Thanks for taking the time to share your thoughts and ideas. I value the advice and friendship that you share with me!