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(recipe, Matthew Amster-Burton)
This syrup — adapted from Alice Medrich's book Bittersweet — is just the thing for ice cream, chocolate milk, or caffè mocha, and it will make the best egg cream of your life.
- 1½ oz. (about 5 tablespoons) unsweetened cocoa powder
- 3½ oz. (½ cup) sugar
- Pinch of salt
- ½ cup boiling water
- ½ tsp. vanilla extract
- Combine the cocoa powder, sugar, and salt in a small saucepan. Add about half the water and stir until the dry ingredients are fully incorporated. Add the remaining water and stir vigorously to combine.
- Place the pan over medium-low heat and bring to a simmer, stirring constantly (this will take longer than you expect, up to 10 minutes). Simmer 2 minutes, then remove from heat and stir in vanilla.
- Cool to room temperature, transfer to a squeeze bottle, and refrigerate up to 3 weeks.
Read more in Matthew Amster-Burton's column about cocoa powder.