This easy to make Homemade Chocolate Syrup tastes better than store bought. Perfect used as a sauce or enjoyed mixed with hot or cold milk. It makes a delicious Hot Chocolate Milk! And only 5 ingredients needed!
I would often make this chocolate syrup recipe for my kids when they were little. Sometimes instead of serving an espresso to our friends, I would serve a deliciously rich Hot Chocolate topped with whipped cream. They had never had hot chocolate before and were extremely impressed!
- Cocoa – sifted unsweetened cocoa powder, dutch processed
- Sugar – granulated sugar and not high fructose corn syrup
- Water – cold water
- Vanilla – vanilla extract
What is the best cocoa to use
The best cocoa to use is Dutch-Process Cocoa Powder, in order to produce cocoa powder it starts with washing the cocoa beans in an alkaline solution of potassium carbonate. This wash neutralizes the acidity in the beans. Therefore making dutch processed cocoa powder neutral, alkalizing cocoa makes it darker in colour, more mellow in flavour, and helps it to dissolve easily into liquids.
How to make Chocolate Syrup
In a medium pot whisk together the sifted cocoa, sugar and salt.
Turn on the heat to medium/low and slowly add the cold water, stirring continuously. Bring the mixture to a boil, continue stirring and boil. Remove the chocolate syrup from the heat and stir in the vanilla.
Pour into a glass jar, let cool, then close with a tight fitting lid and refrigerate. It should be refrigerated within 2 hours of being made.
Tips for making it
Be sure to sift the cocoa before adding to the pot, cocoa can sometimes be lumpy. It is a good idea to purchase a good quality cocoa it makes for the best syrup. The recipe calls for 1 – 1 1/2 cups of granulated sugar, I used 1 cup and found it sweet enough. I think if you like it sweeter you could either add more sugar or add about a teaspoon when you make your hot or cold drink.
What’s the difference between chocolate sauce and chocolate syrup?
You may hear people use the term interchangeable, although there is a difference. Chocolate syrup is made with water and no added fat, whereas chocolate sauce is made with some kind of fat, usually milk, butter and or cream.
How to store it
The chocolate syrup should be stored in an airtight container or tight fitting jar in the fridge, stir or shake well or before using. It will keep for up to 2 weeks in the fridge.
You can freeze chocolate syrup also. Place it in a freezer safe container, or ice cube tray. Thaw the frozen syrup in the fridge or at room temperature, stirring until smooth.
What can I use it for?
- It makes the perfect topping for ice cream, or even on a slice of cake. You can even warm it up before pouring over your favourite dessert.
- Or drizzle some over pancakes or waffles. Use it to make a milk shake or hot chocolate. You could use it as a dipping sauce for fruit, such as bananas, strawberries or even marshmallows.
- Add 2 tablespoons of syrup to a cup of milk, whether hot or cold.
So if you are looking for a quick and easy chocolate syrup then I hope you try this 5 ingredient Homemade Chocolate Syrup and let me know what you think. Enjoy!
Homemade Chocolate Syrup
- 1 cup cocoa (unsweetened, sifted good quality, dutch processed)
- 1-1 ½ cups granulated sugar
- ¼ teaspoon salt
- 1 cup cold water
- 1-2 teaspoon vanilla
- Sift the cocoa powder into a a medium pot, add the sugar and salt, whisk together.
- Place the pot on low/medium heat and slowly add the water, while whisking continuously, bring the mixture to a boil and boil for 3 minutes, all the while whisking continuously.
- The mixture should be smooth and start to thicken. Remove from the heat and stir in the vanilla. Pour the syrup into a clean heat proof glass jar or bottle, let cool for about 30 minutes, then refrigerate. It will thicken while cooling. Enjoy.