Description
This homemade chocolate syrup recipe is a rich, smooth, and versatile topping made from unsweetened cocoa powder, sugar, and vanilla. Perfect for drizzling over ice cream, mixing into milk, or enhancing desserts, this easy-to-make syrup can be stored in the refrigerator for up to three weeks.
Ingredients
Scale
Chocolate Syrup Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup water
- 1 1/2 cups granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp instant coffee (optional, for depth of flavor)
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the cocoa powder, sugar, salt, and water until well combined and smooth.
- Cook the Syrup: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly to prevent burning and ensure even cooking.
- Simmer: Once the mixture begins to simmer, reduce the heat and continue to cook for 3-5 minutes, allowing the syrup to thicken slightly while stirring occasionally.
- Add Vanilla and Coffee: Remove the saucepan from the heat and stir in the vanilla extract and the optional instant coffee to enhance the chocolate flavor.
- Cool and Store: Let the syrup cool completely before transferring it to a clean jar or bottle.
- Refrigerate: Store the syrup in the refrigerator for up to 3 weeks to maintain freshness.
- Serve: Use the chocolate syrup to drizzle over ice cream, mix into milk, or add to your favorite desserts for a rich chocolate boost.
Notes
- The instant coffee is optional but adds depth to the chocolate flavor.
- Stir constantly during cooking to avoid burning the cocoa powder and sugar.
- Make sure the syrup cools completely before sealing and refrigerating to prevent condensation.
- If the syrup becomes too thick after refrigeration, warm it slightly before use.
- Use a clean, airtight container for storing to prolong shelf life.
