Homemade Chocolate Syrup

By • March 28, 2014 14 Comments

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Author Notes: I love chocolate milk and can drink it like a kid at summer camp. When I realized I could make simple, all-natural chocolate syrup at home, and that I could stir it into whole milk while my dairy-free husband stirred his into almond milk -- well, then there was no stopping me. Cheers!Cara Eisenpress

Makes about 1/2 cup

  • 1/2 cup water
  • 3 tablespoons evaporated cane sugar, or granulated sugar
  • 1 tablespoon brown sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon finely-minced bittersweet or semi-sweet chocolate
  • 1 teaspoon vanilla extract
  • pinches salt
  • Milk (whole or dairy-free) for serving
  1. Combine the water, sugars, and cocoa powder in a small saucepan over medium-high heat, stirring to dissolve the cocoa and sugars. When it reaches a simmer, reduce heat to low and simmer for 5 more minutes, stirring frequently, until syrupy. Turn off the heat and add the minced chocolate. Let sit for 1 minute, then add the vanilla and salt and stir until even.
  2. Let cool to room temperature, then stir into milk in your preferred proportion. (I recommend a lot of syrup to a little bit of milk, but that’s just me!)

More Great Recipes: Chocolate|Condiments|Booze-Free Drinks

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Comments (14) Questions (1)

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9 months ago elseeuw

Or double sugar and added dried chilies. Very nice.

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over 1 year ago mbj913

interesting that you add some chocolate at the end. i make a similar recipe with just sugar, water, ducth cocoa and esresso powder, but hadn't thought about the chocolate shavings.

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over 1 year ago mbj913

espresso powder.

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over 1 year ago Cara Eisenpress

It really helps bring out the chocolate flavor--and richness.

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over 1 year ago kara

I love your pan..... Can you tell me the brand and if it is old or new?

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over 1 year ago Cara Eisenpress

it's mauviel! maybe 2 years old, so I think that counts as new.

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over 1 year ago kara

THANKS!

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over 1 year ago twinwillow

Good bye, Hershey's.

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over 1 year ago Cara Eisenpress

Exactly.

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over 1 year ago Maya Ruparelia

I saw this recipe and practically ran to the kitchen to make it. I used a dark unsweetened cocoa, added an extra spoon of sugar and stirred it into lactose free milk, its Perfect. Thank you! :)

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over 1 year ago Cara Eisenpress

Wonderful, just what I intended. You're welcome!

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over 1 year ago Heidi McKinnon

Perfect. How long will this last in the fridge, if it should be stored there?

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over 1 year ago Sarah Jampel

Sarah is Food52's contributors editor.

One month in the fridge!

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over 1 year ago maria21

All the recipes here are explained well and clearly which makes it easy to follow. Thanks for sharing this with us. - C. Frederick Wehba