Self-portrait in chocolate syrup

I will never buy chocolate syrup again (God willing). We’ve had various health food store brands around over the last few years; without naming names, some are good, some—not so much. But what we were putting on our ice cream most recently was high fructose corn syrup with cocoa in it from a brown plastic bottle—a bunch of reasons why I don’t want that in my life, from plastic to subsidized GMO corn to spending money on that which nourishes less rather than more. It finally occurred to me (duh!) that it must be easy to make chocolate syrup, and it is. And the homemade stuff tastes better, is cheaper, and last for ages in the fridge. The recipe is here at Small Notebook (she did taste tests), but comes from The Tightwad Gazette, which I was pleased to be reminded of. Dark and glossy and yum—a hit with the whole family. Summer and chocolate egg creams,  here we come… (Opinionated egg cream recipes can be found here, here and here—well they’re from New York, aren’t they?)

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