Introduction: Chocolate Agave Syrup (for Coffee Or...?)
I have a number of coffee-loving friends, and among these friends are some who prefer agave to other sweeteners. When I wanted to make them a flavored syrup for their coffee, I found that the agave taste came through so strongly that only chocolate would mask it. I guess they'll all have to make mochas now, although it turns out that this syrup is pretty good over ice cream, too.
Step 1: Ingredients
- cocoa powder
- vanilla extract
Step 2: Dissolve the Cocoa
For a single bottle, place 1 Tbs. cocoa powder in a small saucepan and add about 1/4 cup very hot water. Stir to dissolve the cocoa.
Step 3: Add Agave
Add 1 cup agave, place over the stove and bring just to a gentle boil, stirring to mix the cocoa and syrup. At first the solution will be lighter in color. As it blends, it will mix into a uniformly dark chocolate color.
When it is thoroughly blended, remove from stove and add 1/2 tsp vanilla and a pinch of salt. Stir well, taste, and adjust as desired.
Cool completely before bottling. A funnel makes this step easier.
Step 4: Bottle
A homemade label and bow add the final touch. Multiply all quantities, and you can make a batch for several loved ones at once. :)
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