Easy Chocolate Syrup
on Apr 14, 2024
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So much better than store-bought, make this rich and delicious chocolate syrup from scratch easily at home with just a few simple ingredients.
Homemade Chocolate Syrup
Mocha, iced mocha, hot chocolate, and chocolate cold foam are just a few delicious things you can make with chocolate syrup.
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 bit 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 thick chocolate sauce.
- The recipe makes a cup of chocolate syrup, which can be used to flavor and sweeten drinks or drizzled on top of ice cream. Add chocolate syrup to milk to make chocolate milk.
RELATED: Brown Sugar Syrup
Ingredient Notes
- Cocoa powder: This is key to making the best chocolate syrup so use high-quality cocoa powder.
- Sugar: Basic white sugar works great for this recipe but you can also use brown sugar.
- 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.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
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.
Step 2: Pour syrup into an airtight container.
Chocolate syrup can be stored in the refrigerator in an airtight container for up to 2 weeks.
Recipe Note
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.
Expert Tips
- 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.
- Chocolate syrup will be thin right after cooking but will thicken slightly after it cools. It’ll still be pourable.
- To flavor coffee or tea, add 1-2 tablespoons of chocolate syrup to each cup.
- To make hot chocolate or chocolate milk, add ¼ cup of syrup into a cup of hot or cold milk.
Questions You May Have
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 simply tastes better.
Chocolate sauce is usually made with cream and it’s thicker.
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.
Related
If you tried this Chocolate Syrup recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.
Easy Chocolate Syrup from Scratch
Ingredients
- ⅔ cup water
- ⅔ cup sugar
- ½ cup cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
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.⅔ cup water, ⅔ cup sugar, ½ cup cocoa powder, ⅛ teaspoon salt
- Add vanilla extract.Once the syrup has cooled a bit, stir in the vanilla extract.1 teaspoon vanilla extract
- Pour syrup into an airtight container.The syrup will keep for up to 2 weeks in the refrigerator.
Notes
- 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.
- 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, tea, or milk.
- To make hot chocolate or chocolate milk, add ¼ cup of syrup into a cup of hot or cold milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
