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!

Total Time: 10 minutes

5 / 5 (3 votes)

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.

Homemade Chocolate Syrup

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

5 / 5 (3 votes)
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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!


  • 1 cup good quality unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup cold water
  • 1/2 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 1/4 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 1/4 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.


October 3, 2015 - I've just added a star rating system to this recipe so if you have tried it, please be sure to rate it to let others know how you like it - 5 if you love it, 1 if you don't (but hopefully you love it!) Just click on the stars below the "Print Recipe" button above. Thank you!
Adapted from The Washington Post

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

74 Responses to “Homemade Chocolate Syrup”

  1. Terrific chocolate syrup, a snap to make and doesn’t require odd or hard-to-find ingredients! Because I control the ingredients, my grandson who’s allergic to tree nuts can enjoy it too. Another bonus is it keeps for a really long time. I made it more than a year ago, used it a few times and then somehow forgot I had it. It’s still perfect!

  2. This is great. I used it as a chocolate syrup in my mocha, and it was wonderful. I also like how low calorie it is. Good job! Thank you.

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