Chocolate Syrup for Coffee Recipe
This Chocolate Syrup Recipe is rich, smooth, and perfect for stirring into hot or iced coffee. It’s easy to make with just a few pantry staples and keeps well in the fridge for whenever you need a sweet, mocha-style boost.
Servings 12 2 tablespoon servings
Calories 81kcal
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- pinch of sea salt
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the cocoa powder, sugar, and salt until well blended.
- Slowly whisk in the water a little at a time to make a smooth paste, then add the rest of the water and whisk until no lumps remain.
- Place the pan over medium heat and bring the mixture to a gentle simmer, whisking constantly. Once it starts to bubble, reduce the heat to low and continue to simmer for 3–5 minutes, stirring often, until slightly thickened. It will continue to thicken as it cools, so don’t overcook it.
- Remove the pan from the heat and whisk in the vanilla extract.
- Let the syrup cool completely, then pour it into airtight container. Store in the refrigerator for up to 3 weeks.
- To use- Stir 2 tablespoons of syrup into hot or iced coffee for a quick homemade mocha. It’s also great drizzled over ice cream, brownies, or pancakes.
Notes
Recipe yields roughly 1 1/2 cups of finished syrup (depending on how long it's simmered). About 12 2 tablespoon servings.
Storage Instructions
Store the chocolate syrup in an airtight container in the refrigerator for up to 3 weeks. It’s perfect for making ahead since the flavor actually settles and improves after chilling. Freezing isn’t recommended since it can change the texture once thawed.Nutrition
Calories: 81kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.3g | Sodium: 3mg | Potassium: 110mg | Fiber: 3g | Sugar: 17g | Calcium: 10mg | Iron: 1mg
