Decadent Chocolate Syrup from Scratch

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So much better than store-bought, make this rich and delicious chocolate syrup easily at home with just a few simple ingredients.

Chocolate syrup in a glass bottle.

Homemade Chocolate Syrup

Mocha, iced mocha, hot chocolate, and chocolate cold foam are just a few delicious things you can make with chocolate syrup. Drizzled the syrup on ice cream or add it to milk to make chocolate milk.

Homemade chocolate syrup is super simple to make and so much better than store-bought, which are loaded with chemicals. The trick to making the absolute best chocolate syrup from scratch is to use high-quality cocoa powder and a hint of sea salt.

RELATED: 17 Simple Syrup Recipes

Recipe Highlights

  • Sugar, water, double Dutch dark cocoa powder, salt and vanilla extract are the ingredients needed to make delicious, rich chocolate syrup at home.
  • This chocolate syrup is dairy-free and easy to mix into drinks since it’s thinner than chocolate sauce.
  • The recipe makes a cup of chocolate syrup, which can be used to flavor and sweeten drinks.

RELATED: Brown Sugar Syrup

Ingredient Notes

Chocolate syrup ingredients.
  • Cocoa powder: This is key to making the best chocolate syrup so use high-quality cocoa powder. I recommend the King Arthur’s double Dutch dark cocoa.
  • Sugar: Basic white sugar works great for this recipe.
  • Salt: This is THE BEST salt EVER. You’ll never want to use table salt again.
  • Vanilla extract: Good quality vanilla extract goes a long way. It’s a flavor enhancer and it basically makes everything better.
  • Water: Use filtered water, if possible.

Step-by-Step Instructions

Chocolate syrup ingredients in a saucepan.

Step 1: Put all ingredients except vanilla extract into a saucepan and simmer.

Stir and completely dissolve sugar. Cool down syrup and add vanilla extract.

Pouring chocolate syrup into a glass bottle using a funnel.

Step 2: Pour syrup into an airtight container.

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Expert Tips

  • Chocolate syrup will be thin right after cooking but will thicken a bit after it cools. It’ll still be pourable.
  • Good quality cocoa powder is necessary to make the best tasting chocolate syrup so if you’re going to spend extra money on any of the ingredients, have it be that.
  • Chocolate syrup can be stored in the refrigerator in an airtight container for up to 2 weeks.
  • To flavor coffee or tea, add 1-2 tablespoons of chocolate syrup to each cup.
  • To make hot chocolate or chocolate milk, add 1/4 cup syrup into hot or cold milk.

Questions You May Have

Is this homemade chocolate syrup better than Hershey’s Syrup?

A hundred times yes! This recipe uses just 5 ingredients. Hershey’s has 12 and it includes things like high fructose corn syrup, xanthan gum, and artificial flavor. Plus, the homemade version just simply tastes better.

What’s the difference between chocolate syrup and chocolate sauce?

Chocolate sauce is usually made with cream and it’s thicker.

Can I add vanilla extract with all the other ingredients in the saucepan?

Vanilla extract will evaporate and the taste will weaken if you heat it for too long so it’s best to add it after the syrup has cooled a bit.

What else can I use this chocolate syrup for?

Use it as a topping for desserts like ice cream or as a dip for pretzels. I like to use it to make chocolate milk and hot chocolate.

Pouring chocolate syrup into a cup of coffee.

Recipes Using Chocolate Syrup

If you tried this Chocolate Syrup recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.

Decadent Chocolate Syrup

Author: Jee Choe
So much better than store-bought, make this rich and delicious chocolate syrup at home.
4.8 from 39 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Yield8 servings

INGREDIENTS
 

INSTRUCTIONS

  • Put water, sugar, cocoa powder, and salt into a saucepan. Simmer.
    Simmer until the sugar has completely dissolved. Stir occasionally. Heat for 30 more seconds on low heat then take off heat and cool.
  • Add vanilla extract.
    Once the syrup has cooled a bit, stir in the vanilla extract.
  • Pour syrup into an airtight container.
    The syrup will keep for up to 2 weeks in the refrigerator.

NOTES

  • Good quality cocoa powder is necessary to make the best tasting chocolate syrup so if you’re going to spend extra money on any of the ingredients, have it be that.
  • Chocolate syrup will be thin right after cooking but will thicken a bit after it cools. It’ll still be pourable.
  • Recipe makes 1 cup (16 tablespoons) of chocolate syrup. Use 1-2 tablespoons of syrup per 1 cup of coffee.

NUTRITION

Calories: 78 | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 82mg | Fiber: 2g | Sugar: 17g | Calcium: 7mg | Iron: 1mg

6 thoughts on “Decadent Chocolate Syrup from Scratch”

  1. 5 stars
    Yummy. I usually use Amoretto to sweeten my coffee. When I’m out my go to is store bought coconut flavored coffee creamer. Back in the day Ibought the international instant chocolate peppermint. I love this one. I’ll have to add peppermint to it.

    Reply
    • 5 stars
      I made a double batch and added a teaspoon of espresso powder to half the batch. The half batch with espresso tastes a bit more like a rich dark chocolate. Both are excellent. The syrup thickens as it cools. I used Drost cocoa powder for a richer flavor and color. Small bottles with cute labels and holiday ribbons tied round are perfect hostess gifts for the holidays or really anytime.

      Reply
    • Hi KR, a thinner liquid makes it easier to stir into drinks. It will be liquidy but as it sits in the refrigerator, it will thicken.

      Reply

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