Choc Chill Syrup
Better-Than-Bottled Chocolate Syrup for All Your Choc Milk Moments
Move over Choc Chill, this homemade chocolate syrup is what your cold milk (or hot choccy) has been waiting for. Rich, silky, and deeply chocolatey, it’s made from real ingredients without any of the commercial extras. Whether you're stirring it through a glass of icy milk, drizzling it over ice cream, or blending it into a frappe, this syrup delivers that nostalgic choc milk vibe, but better. It’s your secret weapon for turning everyday milk into something magical.
I remember my favourite milk drink or milkshake as a girl was either a spearmint or blue heaven version, so stay tuned, that could be incoming...though this is as close as you get to that on here. Or this....
Need
- 150 Grams coconut sugar
- 80 Grams cocoa powder (please use the best quality you can afford for this recipe, I use Barry Callebaut Brut cocoa) BUY
- 200 Grams water
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
Do
- 1
Place all ingredients into Thermomix bowl and cook 5 min/90°C/ speed 2. Pour into a sterilised jar and keep refrigerated until use.
- 2
To use, drizzle around a glass of choice, top with ice and fresh milk of choice.
- 3
To make Coffee Chill syrup, replace cocoa with instant coffee granules.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
