I freely admit that despite being exposed to hundreds of kinds of local foods, my daughter is not an adventurous eater. We can and do deal with this at home but travel is difficult with her slim food preferences.

One of our biggest struggles while dining away from home is milk. Lil has an addiction to Snowville Creamery milk. I agree with her that their milk tastes fresh and yummy and...like milk. What we can offer her at restaurants and chain groceries is typically over processed; I understand her rejection of the cooked-tasting stuff.

And yet, I want her to drink milk. It's a nearly complete food that makes up for dinners where she eats only bread or lunches where she picks at a fruit salad.

What's a mom to do? I cover the stale milk flavor with something everyone loves: chocolate.

I could pick up the national brand chocolate syrup in the brown can, but instead I usually make my own from ingredients found in most pantries. I made this in the Bahamas and cooked several batches in Hawaii. My recipe contains no corn syrup, only takes a few minutes to prepare, is low fat and vegan. Homemade chocolate syrup is equally at home topping ice cream or stirred into cold milk or hot coffee.

Simple Chocolate Syrup

Time: fifteen minutes Makes: approximately 1/2 cup 1/4 cup 100% cocoa powder (buy the highest quality, fair trade cocoa powder you can find) 1/4 cup granulated sugar 1/2 cup water tiny pinch salt (optional) 1/2 teaspoon vanilla extract (optional) 1. Whisk together cocoa powder, sugar, water and salt in a small pot. 2. Heat over low, stirring often, until the mixture is the thickness you like. Stick-to-the-spoon thick takes about five minutes. 3. Remove from heat and stir in vanilla extract. 4. Cool and store in the refrigerator for up to two months.