Homemade Chocolate Syrup with Five Simple Ingredients

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As the dog days of summer come into full swing, I’m reminded of those long afternoons playing hide and go seek with my neighborhood friends.  We’d stop to take a break under a tree with a cold glass of chocolate milk. Back in those days, we used Nesquik or Hershey’s syrup. Now that I’m an adult, I love making my own homemade versions of my favorite childhood treats. When the chocolate cravings hit, I can make my own homemade chocolate syrup that tastes even better than the store-bought bottle. It requires only five simple ingredients and contains no artificial sweeteners. So you can indulge those chocolate cravings and feel good about serving this recipe to your family. 

Ingredients and Substitutions:

• Cocoa powder: I personally used the store-brand organic cocoa powder in this recipe. However, you can use either natural cocoa powder or Dutch-process cocoa powder. Natural cocoa powder tends to have a stronger, darker chocolate taste. Dutch-process cocoa powder is made from cocoa beans that have been washed in potassium carbonate. Potassium carbonate is alkaline, meaning it neutralizes the natural acidity found in cocoa beans. This results in a more mellow chocolate flavor and darker color. Feel free to experiment!
• White granulated sugar: You can substitute brown sugar in this recipe.
• Water
• Pure vanilla extract
• Salt: A pinch of salt enhances the rich chocolate flavor in this recipe

How to Make Homemade Chocolate Syrup:

In a small saucepan over medium heat, combine water, white sugar, and unsweetened cocoa powder and stir to combine.

Continue to whisk occasionally. As the sauce warms, you’ll notice it thickening and becoming smooth and glossy. Bring to a simmer then remove from heat.

Add the vanilla extract and salt. Stir to incorporate.

Allow the homemade syrup to cool for a few minutes before transferring to a mason jar or other airtight container. Leave the glass jar filled with chocolate syrup on your countertop, uncovered, until it reaches room temperature. The chocolate sauce will thicken as it cools. Then cover and place in the refrigerator.  You can use the syrup right away. I usually do this if I’m craving a mocha or making it as an ice cream topping.

Store this homemade chocolate syrup recipe for up to 2 weeks in the fridge. 

How to Use Homemade Chocolate Syrup:

My favorite way to use this homemade chocolate sauce is drizzled on peanut butter ice cream or in my coffee for a homemade mocha latte. It’s my personal opinion that the adult version of chocolate milk is an iced mocha. Here are some other ideas to use your own chocolate syrup that’s better than the store-bought brand:

• Mix a few tablespoons into a cold glass of milk for a comforting and nostalgic homemade chocolate milk
• Mix into a warm cup of milk for a delicious hot chocolate
• Drizzle it on top of ice cream or cake for a delicious dessert 
• Dip fresh fruits or pretzels into the sauce for a sweet and salty snack
• Add a dash of chili powder or a splash of peppermint extract to create unique flavor variations

However you decide to use it, with just five ingredients and a few minutes of your time, this rich chocolate syrup recipe can transform your favorite desserts and beverages into a luxurious indulgence. So save a trip to the grocery store and give this simple recipe a try. I hope you enjoy! Cheers

If you like this recipe, check out these other posts:

• Chinese Five-Spice Caramel Sauce
• Rosemary Simple Syrup with Brown Sugar
• Thyme Simple Syrup with Brown Sugar

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