Make Ahead

Homemade Chocolate Syrup

March 28, 2014
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
  • Pinch salt
  • Milk (whole or dairy-free) for serving
In This Recipe
  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!)

See Reviews

See what other Food52ers are saying.

  • elseeuw
  • mbj913
  • Cara Eisenpress
    Cara Eisenpress
  • Sarah Jampel
    Sarah Jampel
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (, a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.