Either way, it’s particularly welcome on occasion! It hasn’t quite hit dreary-cold-gross-winter status yet in Nashville (at least for Nashville standards of “cold”) but once it does, I have a few dates scheduled with my go-to mint hot chocolate and this vegan chocolate syrup. Mmmm. I can’t wait for that! But for now, Nashville is supposed to hit a high of 75 degrees today (you will never hear me complain about this!).

So, until the cold, hot chocolate drinking weather hits, I’ll enjoy my chocolate sauce on a nice bowl of mint ice cream (<<<my regular!).

Making the sauce is particularly unfussy. Basically simply mix the first 3 ingredients together over the stove and then whisk in the cocoa powder. DONE!

Then only store it in the fridge for instant access to chocolaty vegan syrupy GOODNESS.

I personally like mine simply a bit on the runny side but if you prefer it to be thicker, you can add a bit more cocoa powder and/ or a bit less of the milk.

And, I’m not here to tell you what to do with your chocolate syrup, but I plan to drizzle mine over some rather large (husband made) waffles this weekend. Yep! PARTICULARLY much looking forward to that!

Happy hump day, friends! I hope it’s a good one:)