Chocolate Syrup

Tomorrow’s drink calls for chocolate syrup. I thought it might be fun to make my own syrup with a recipe from 1944. It’s in The Good Housekeeping Cook Book in the drinks section, so it’s a recipe specifically for adding to beverages. The cookbook suggests using it for iced cocoa or chocolate, chocolate milk, shakes, and so on. The recipe makes quite a bit of syrup, so make sure you have a large enough storage container. The pictures here are of one small jar of syrup, but there was enough to fill several jars.

The resulting syrup was a little on the runny side, but it mixed smoothly into milk, and would probably be thick enough to use on ice cream. We tested the syrup in different amounts in milk, and it mixed well even when we made the milk extra chocolatey.



The recipe does offer a couple options when it comes to ingredients. We used cocoa and did not use any corn syrup. I’d love to hear how you use this chocolate syrup.

Chocolate Syrup

1 c. cocoa OR 4 sq. (4 oz) unsweetened chocolate, cut in pieces

3 c. granulated sugar (corn syrup may be used as a substitute for half the sugar–add just before cooling)

1/4 tsp salt

2 c. cold water

3 tsp vanilla extract

Combine the cocoa or chocolate, the sugar, and salt in a small saucepan. Stir in the water and cook the mixture over low heat, stirring until it’s thickened and smooth. (The recipe says this will take about 5 minutes, but we cooked ours longer.) You can beat it with an egg beater if needed. Cool slightly, and then add the vanilla. Pour into a glass container and keep in the refrigerator.


Summer Drinks: Ginger Cream

Summer, where I live, is incredibly hot. We are always trying to find ways to cool off. I thought this week might be a great time to find cold drink recipes to try, especially ones that are different from our usual modern options.

Today’s drink is from the 1944 edition of The Good Housekeeping Cook Book. It sounded refreshing and new but ended up tasting quite a bit like an old favorite.

Ginger Cream

1 c. light cream

t tsp vanilla extract

1 tbsp powdered sugar

pale dry ginger ale


Mix the cream, vanilla extract, and powdered sugar together. Separate the resulting mixture equally between three tall glasses. Add ice. Fill the glass with ginger ale. Stir and serve.



The drink had a delightful amount of froth at the top. We thought this tasted just like the bottom of a root beer float.  You know–the very end that is made up of melted vanilla ice cream and a bit of root beer. It was delicious. One of our testers doesn’t like cream soda and wasn’t a huge fan of this because it reminded him of that drink.  Be aware of that if cream sodas aren’t your thing. Otherwise, this makes a refreshing drink on a hot afternoon. The recipe makes 3 three drinks.