Ingredients:
1 Cup Of Eclipse Original Chocolate Syrup
1/2 Cup Of Wholesome Sweeteners Dark Brown Sugar
1/4 Teaspoon Of Caribbean Reef Ground Sea Salt
1 Teaspoon Of Pure Mexican Vanilla Extract
4 Teaspoons Of Scharffen Berger Natural Cocoa Powder
1 Dash Of Nguan Soon Thai Nutmeg Powder
1 Dash Of Indus Organic Ceylon Cinnamon Powder
1 Cup Of Nestle Bottled Water
Information:
Serving Size 8
173 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
My aunt from Bend Oregon gave me this Eclipse chocolate syrup recipe, and I decided to publish it here on my website. To begin please take out a small cooking pot, and then add in the chocolate syrup, dark brown sugar, sea salt, vanilla extract, cocoa powder, nutmeg powder, cinnamon powder, and bottled water. Place the cooking pot on the stove, and then heat the syrup over medium high heat. Stir the syrup while it heats, then once it reaches a boil, turn off your burner and let the syrup simmer for three to six minutes. When your syrup reaches a desired thickness and consistency, remove it from the heat and let it cool. Try drizzling the chocolate syrup over buttered waffles, buttered toast, or use it as the flavor base for hot chocolate milk. We appreciate you checking out this Eclipse chocolate syrup recipe, please don't forget to bookmark our web site so that you can return again to visit in the very near future.
