I know this isn’t Magleby’s syrup…but I think it would make for a special and delicious waffle topper! I also can’t wait to try it over spiced gingerbread!
“Diamond brand chocolate almond milk is excellent, and you can heat the rest for some marvelous hot chocolate.”
2 tsp Tapioca Starch or Cornstarch
1 (13.5 ounce) can Coconut Milk (Not Light)
½ cup Chocolate Almond Milk
¼ cup firmly packed Dark Brown Sugar
½ tsp unsweetened cocoa powder
Combine the tapioca starch and 2 tsp water in a small bowl and stir to make a slurry. Set aside.
In a medium saucepan, whisk together the coconut milk, almond milk, brown sugar, and cocoa powder. Bring to a low boil, whisking occasionally, over medium-high heat.
When the mixture is gently boiling, add the slurry and whisk vigorously to combine well. Simmer for 2 minutes, then remove from the heat.
Cool for a few minute, then pour through a fine-mesh sieve into a container or squeeze bottle and cover; a skin may form on the surface, but a vigorous shake or straining will easily remove it.
Reheat by placing the container in a bowl of hot water until warm, and shake vigorously before serving.
Makes about 2 cups
From: Tal Ronnen’s book, “The Conscious Cook”
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