Chocolate Syrup and More


1. I like chocolate syrup better when it’s made with (vegan) milk instead of water; it simply has more body and creaminess to it. Another advantage of using (vegan!) milk is that the outcome contains a little calcium, and vitamins A, E, & D, provided the (vegan…) milk you use is enriched with such things. I know it might seem redundant if you only use your chocolate syrup to flavor (v…atever) milk, but think of how smug you’ll feel when you add a teeny tiny bit of extra nutrition to that pint of vegan ice cream you plan on gobbling up later this week.
I slightly adapted the recipe from the one I use the most, and you can find it at the bottom of this post, if you haven’t yet come across your own go-to chocolate syrup recipe among the gazillion ones available on the web.

2. I’m posting an outtake from the last time I made a white chocolate tart to document the fact I caved and made another one because hello, summer berries. And almost goodbye already.

3. It might be a bit random to see the picture of a snail here, but I met this little guy while walking to the post office, and I’ve always been fascinated by snails. I’m envious of their house-carrying skills. A little more pedal to the metal would be nice, though. I’m sure he would agree, considering he found himself in the middle of a scorching sidewalk at high noon until I gently picked him up to place him in some cooler surroundings. Or maybe he shook a snail’s version of a fist at me while cursing my name because he really wanted to be right where he was, and I messed up his plans. Not like I can read snails’ minds. Yet.

And if you want a little more randomness on top of all that randomness: I’ve recently learned from reading xoJane when I’m bored out of my mind that apparently, some folks find ampersands super annoying. I’d say I’ll reconsider using those again here in the future, but I think I like them too much to worry about causing amper-annoyance. I also ran into this, with the following comment: “It looks like a little person scootching along the floor like a dog with an itchy bottom.”
Now I love ampersands even more.

One last thing before I go: much as I wish there were no need for one, here’s an errata page for Vegan Sandwiches Save The Day, along with another page dedicated to a few less vital recipe components that didn’t fit inside the book.

Chocolate Syrup:
Adapted from here

3/4 cup unsweetened cocoa powder
3/4 cup turbinado sugar
1 cup unsweetened vegan milk
Tiny pinch fine sea salt
1 teaspoon pure vanilla extract, optional

Whisk cocoa powder, sugar, and 1/2 cup of milk in a small saucepan, to dissolve any cocoa clump. Add remaining 1/2 cup of milk, still whisking.
Bring the mixture to a boil, lower heat to medium, and cook for 2 minutes, until slightly thickened, and for the sugar to be completely dissolved.
Remove from heat, add vanilla if using. Stir occasionally, and let cool completely before transferring to an airtight container (bottle, mason jar…).
The syrup will thicken as it cools.
Store in the fridge for up to one week. Make chocolate milk, pour on ice cream, etc…

Yield: 1 generous cup