Homemade Chocolate Syrup Recipe
If your family loves chocolate milk as much as mine does, you need this homemade chocolate syrup recipe! It's simple to make with just five pantry ingredients, takes only 10 minutes, and tastes better than store-bought. Plus, you'll know exactly what's going into every glass of chocolate milk your kids drink.
My kids would happily drink chocolate milk morning, noon, and night if I let them. We enjoy it with supper, as a special afternoon snack, or just because it's Tuesday.
Know what else it is yummy with? My easy roasted lamb belly with garlic butter noodles!
How to Make Chocolate Syrup from Scratch
This homemade chocolate syrup comes together in one saucepan with ingredients you probably already have in your pantry. The process is straightforward: whisk together the dry ingredients, add water, bring it to a boil, let it thicken, and add vanilla once it cools slightly. That's it! You'll have rich, smooth chocolate syrup that stores well in the fridge for weeks.
Ingredients You'll Need
The beauty of this recipe is its simplicity. You need just five ingredients:
1 cup sugar
1 cup unsweetened cocoa powder
1 cup water
1/4 teaspoon salt
2 teaspoons vanilla extract
That's it! No corn syrup, no preservatives, no ingredients you can't pronounce. Just good, simple chocolate syrup.
Step-by-Step Instructions
Making chocolate syrup at home is easier than you might think. Here's how to do it:
Start by whisking together the sugar, salt, and cocoa powder in a medium saucepan. Don't worry about getting every single lump out—most of them will dissolve when you add the water.
Add the water and place the pan over medium heat. Stir frequently as the mixture heats up. You want to bring it to a boil and let it cook for a few minutes until it thickens. Keep stirring frequently during this time to prevent sticking on the bottom of your pan.
Once it's thickened to your liking (I usually boil about 3 minutes), remove it from the heat and let it cool for about 5 minutes. Then stir in the vanilla extract. The cooling step is important—adding vanilla to boiling liquid can cause some of the flavor to evaporate.
Transfer your finished syrup to an airtight container (I love my vintage mason jars!) and store it in the refrigerator. It'll keep for several weeks, though it rarely lasts that long around here!
How to Use Your Chocolate Syrup
To make chocolate milk, simply add one spoonful (heaping or not—your choice!) of chocolate syrup to a glass of milk and stir until combined.
But don't stop there! This syrup is also delicious drizzled over homemade ice cream! My kids and husband have even been known to eat it straight off the spoon when they think I'm not looking.
Tips for the Best Chocolate Syrup
Use good quality cocoa powder for the best flavor. Dutch-processed cocoa will give you a darker, richer color.
Stir frequently while cooking to prevent the mixture from scorching on the bottom of the pan.
Don't skip the cooling step before adding vanilla—it really does make a difference in the final flavor.
FAQ Section
How long does homemade chocolate syrup last? Stored in an airtight container in the refrigerator, this chocolate syrup will keep for 3-4 weeks. Always use a clean spoon when scooping it out to prevent contamination.
Can I reduce the sugar in this recipe? You can reduce the sugar slightly, but keep in mind that sugar also affects the texture and thickness of the syrup. If you reduce it too much, your syrup may be thinner and less sweet than expected.
What kind of cocoa powder should I use? Either natural or Dutch-processed cocoa powder will work. Dutch-processed gives a darker color and slightly less acidic taste, while natural cocoa powder has a more traditional chocolate flavor. Use what you have on hand or prefer!
Homemade Chocolate Syrup
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Yield: Approximately 2 cups
Ingredients:
1 cup sugar
1 cup unsweetened cocoa powder
1 cup water
1/4 teaspoon salt
2 teaspoons vanilla extract
Instructions:
In a medium saucepan, whisk together sugar, salt, and cocoa powder until most of the lumps are gone.
Add water and cook over medium heat, stirring frequently.
Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently.
Remove from heat and let cool for 5 minutes, then add vanilla extract.
Store in an airtight container in the fridge and enjoy!
To make chocolate milk: Add 1 spoonful (heaping or not is up to you!) of chocolate syrup to a glass of milk and stir until combined.
Notes:
Syrup will keep in the refrigerator for 3-4 weeks
Use good quality cocoa powder for best flavor
Stir frequently while cooking to prevent scorching
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