Description
This homemade chocolate syrup recipe is a rich, versatile treat perfect for drizzling over ice cream, mixing into milk, or enhancing your favorite desserts. Made with unsweetened cocoa powder, sugar, and a hint of vanilla, it’s easy to prepare on the stovetop in about 25 minutes. The optional addition of instant coffee deepens the chocolate flavor, creating a luscious syrup that stores well 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)
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the cocoa powder, granulated sugar, salt, and water until the mixture is smooth and well combined.
- Cook the Syrup: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly to prevent burning or clumping.
- Simmer and Thicken: Once it begins to simmer, reduce the heat to low and cook for 3 to 5 minutes while stirring occasionally, allowing the syrup to thicken slightly.
- Add Vanilla and Coffee: Remove the saucepan from heat and stir in the vanilla extract and the optional instant coffee to enhance the chocolate flavor.
- Cool and Store: Allow the syrup to cool to room temperature before transferring it to a jar or bottle for storage.
- Refrigerate: Store the syrup in the refrigerator where it will keep for up to three weeks.
- Serve: Drizzle the chocolate syrup over ice cream, mix it into milk, or use it as a delicious addition to your favorite desserts.
Notes
- Stir the mixture constantly during cooking to avoid burning the cocoa or sugar.
- Adjust the thickness by simmering longer for a thicker syrup or less time for a thinner consistency.
- The instant coffee is optional but recommended for a richer chocolate depth.
- Store the syrup in a sealed container in the refrigerator for best freshness.
- Shake or stir well before each use as natural settling may occur.
