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Yummy :-) changed the ratio a bit to my taste buds, but, the outcome was fab! Thanks!
I am low carb, and, as, such, cannot use maple syrup. At least not the real stuff. Bummer, I know, but I am a diabetic and have no choice. Do you think I could use sugar-free maple syrup? Thanks, and please don’t hate me!
Hi, LaWanda! My fear is that sugar-free maple syrup would taste really artificial in this recipe. I’d suggest replacing the maple syrup with another low-carb or sugar-free sweetener that you know you like. It will take some tinkering to figure out the right proportions — I think you could probably make the syrup leaving out the sweetener, and add sweetener to each cup as you serve it instead. Good luck and let us know how it works out!
Is the finished product syrupy? After adding the maple syrup (I used Grade A , amber) it became watery. I added 2 T to 1 cup of whole milk and the color of the drink is nowhere near what you have in the picture. I added an extra 4 T and still not close. Any tips?
Hi Cats, I’m so sorry that happened. I’m not sure what could cause the syrup to become watery. My only thought is a difference in the cocoa powder. I used a very dark cocoa that thickens into a paste when it combines with the hot water. Was your cocoa/water mixture thick like a paste?
I used ghiraldelli 100% unsweetened cocoa. The cocoa/water mixture was thick like a paste however after adding the maple syrup and vanilla it thinned it out. I also tried it again with Hershey’s unsweetened cocoa powder. Same results.
Cats, it does look like Sabrina’s syrup was pourable, so my guess is that you’re doing everything just fine, but for whatever reason, the color is just a little different. How’s the flavor?! I’d definitely say to go ahead and as much chocolate syrup as needed to get the flavor that you’d like! You might prefer a little more than Sabrina in your cocoa.
Oh, and one more thing, I started with two tablespoons of syrup (one ounce) per eight ounces of milk because many people will find the not-so-sweet chocolate milk to taste quite strong. I love dark chocolate, so I add extra syrup to make it super chocolatey, If you are used to, and love, dark chocolate, you will likely add quite a bit more syrup. I like to start light because it’s easier to add chocolate syrup than to warm more milk and add milk to lighten. Make sense?
Hi Cats, I use Guittard Cocoa Rouge or Cocoa Noir. I’m almost certain I used the Rouge for this one. It is a very dark cocoa with a rich flavor. I also used coconut milk and not whole milk for this recipe which may make a difference as well. Was the flavor pretty chocolatey for you? It may just be a difference in color rather than flavor. Also, the photos may make the colors look more vibrant and intense.
I love cocoa rouge, and I highly recommend trying it, but if the taste is good with your current cocoa powder, you can stick with that.
After additional cocoa syrup, the final hot cocoa is more like a very light chocolate milk. Would using dark cocoa help? What was used for the recipe?
Thanks for this recipe! I have been looking for a low sugar alternative with lots of flavor!!
SO this looks divine!
I think I’m a step ahead of you, a friend brought me cacao, about the size of billiard balls, from the Central Market in Puebla MX. They have to be grated first!