Posted by on Tuesday, January 8, 2013 in Foundations, Happy Endings

I adore recipes like this one.

This homemade chocolate syrup recipe isn’t only an acceptable replacement for commercially-made chocolate syrups, it sort of beats the pants off of store-bought. It costs pennies to make, it takes all of 10 minutes to whip up, you know exactly what went into it, and it tastes ah-mazing.

Homemade chocolate syrup | Kitchen Treaty

You’ve gotta love that.

Homemade chocolate syrup | Kitchen Treaty

It makes milk, coffee, smoothies, ice cream – you name it – taste fantastic. It’s classic chocolate syrup, after all.

Homemade chocolate syrup | Kitchen Treaty

Making homemade chocolate syrup has been on my to-try list for awhile, and now I’m kicking myself for having waited so long. Please, dear reader, don’t make the same mistake I did. Please, make haste … and make yourself some chocolate syrup.

4.9 from 19 reviews

Homemade Chocolate Syrup
It’s so easy to make your own chocolate syrup, and you probably already have all the ingredients you need to whip up a batch. And it only takes 10 minutes!
Recipe type: Dessert
  • 1 cup good quality unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup cold water
  • ½ teaspoon kosher salt (or to taste)
  • 1 tablespoon vanilla extract
  1. In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and ¼ teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
  2. Continue boiling until mixture thickens, about 3 – 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to ¼ teaspoon, if desired.
  3. Remove from heat and stir in the vanilla. Cool.
  4. Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.
Adapted from The Washington Post