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.
You’ve gotta love that.
It makes milk, coffee, smoothies, ice cream – you name it – taste fantastic. It’s classic chocolate syrup, after all.
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.
- 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
- 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.
- 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.
- Remove from heat and stir in the vanilla. Cool.
- Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.