I had made chocolate syrup for some home made ice cream for company (didn’t know it was so easy! 1 c cocoa powder, 1 c light corn syrup, 2 c water, boil, then simmer for two or three minutes. Take from heat, and add 4 oz good semisweet chocolate, stir until it melts. Cool and store in refrigerator up to 2 weeks. Best made day before – it really thickens overnight. Can be reheated for ice cream!). Now I have 785685685344654564 tons of chocolate syrup! I am going to portion it out and freeze the majority, but always have some on hand for such things as, uh, chocolate mint rooibos!!!!
I brewed Fellini’s folly, and in the mugs I put 2 teaspoons of chocolate syrup. Pour in the tisane, and top with a splash of milk. It’s like mint hot chocolate rooibos! Such a treat in the evenings. The home made chocolate syrup adds a barely sweet chocolate depth that you just don’t find in pre-made mixes, blends, etc. The mint adds that special refreshing touch. December in a cup! Chocoholic delight! YUM!