By Blake Eligh
You can keep your gourmet chocolate sauces, and put away those fair trade sundae toppings. I don’t want them.
When it comes to primo ice cream toppings, I stand by our secret family chocolate sauce recipe which has been handed down from father to daughter.
The secret ingredient is… powdered Nesquik. The chocolate drink mix is best known for giving a flavour bump to white milk, but it also makes a killer chocolate sauce. It’s a little bit of a 1960′s mom confection, but even my hardcore foodie friends ask for seconds.
I know what you’re thinking: Nestlé already makes a chocolate syrup, and there are plenty of other ready-made brands on the store shelves. Why bother? But, trust me on this, the bottle brands are just not the same.
This homemade sauce is quick and easy, and has just enough salt to bring out the chocolate flavour. It is excellent warm over a chocolate brownie, or cool it in the fridge where it turns into a thick fudgey sauce that’s amazing drizzled over ice cream.
It’s a ‘sometimes’ treat, to be sure. I don’t think my dad will mind if I share the recipe—it likely came from the side of Nesquik tin long before my time. This recipe works well with the full sugar and low sugar versions. You may be able to swap out the chocolate mix for another brand, but I take no responsibility for the outcome.
Norman’s Chocolate Sauce
1/3 cup milk
1 cup Nesquik
1 tablespoon butter
Heat milk in a small pot over medium heat. Do not boil. Add Nesquik and whisk to combine. Heat until chocolate powder is dissolved and milk is hot. Remove from heat and whisk in a knob of butter. Let stand 5 minutes, then serve over ice cream or cake. Sauce will keep in the fridge for up to one week.
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