Easy Chocolate Syrup from Scratch
So much better than store-bought, make this rich and delicious chocolate syrup at home.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Drinks
Cuisine: American
Servings: 8 servings
Author: Jee Choe
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.
- 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.
Calories: 78 | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 82mg | Fiber: 2g | Sugar: 17g | Calcium: 7mg | Iron: 1mg