Homemade Chocolate Syrup

I've been wanting to make my own chocolate syrup for awhile just to try a non-high-fructose-corn-syrup-version because I really love chocolate syrup. Mostly to make chocolate milk, but I also love it on Rice Dream (a non-dairy substitute for ice cream).

As I mentioned, I'd been wanting to make some syrup, but I just hadn't gotten around to it...until yesterday when we were having banana splits with family. I said I could bring the chocolate syrup. Since I didn't have any in the house I figured this was as good a time as any to make my own...and I'm so glad I did. It's amazing and was a hit with everyone!

I got the recipe from Small Notebook but she originially found it from Amy Dacyczyn’s The Complete Tightwad Gazette.

Here's the recipe:

Homemade Chocolate Syrup
½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. (I would suggest using a pan larger than what you think you will need. I used a medium sized pan and that wasn't large enough since I doubled the recipe. The reason being is, you boil the syrup over medium heat for 3 minutes and at right about the 3 minute mark it seemed to want to boil over like a volcano (even though I was watching it and stirring it during the whole 3 minutes.)

After mixing the cocoa powder and water, heat and stir to dissolve the cocoa. Add the sugar, and again, stir to dissolve. Boil for 3 minutes over medium heat. Add the salt and the vanilla. Pour into a glass jar and let cool a bit before placing in the refrigerator. I've been told it should keep for several months, but I doubt it will still be around by then. :)
I think this would make a great gift for an ice cream or chocolate milk lover in your life. I'm guessing I'd better whip up another batch since I have a brother-in-law's birthday coming up and he's quite the fan of ice cream.

Another thing I liked about this recipe was how easy it was, it used ingredients I already had in the house and it yielded great results!

Let me know if you try the recipe and how you like it!


Anonymous said...


I followed this link from the Small Notebook blog and was trying to find out how much honey you used to replace the sugar in the homemade chocolate syrup recipe. Thanks! said...

You know, I never did try it w/the honey. I got away from drinking milk which is what I used it for mostly. However, I did find this info from Honey to sugar ratio: If a recipe calls for less than 1 cup of sugar you can substitute at a 1:1 ratio. For example, use 3/4 cup of honey for 3/4 cup of sugar. However, if a recipe calls for over 1 cup of sugar, replace each cup of sugar with only about 2/3 to 3/4 cup of honey, since honey is sweeter and, in excess, can result in a cloyingly sweet flavor.

Hope that helps. I was just thinking about this syrup the other day but the only milk I can have is either coconut or rice and neither are that great for just drinking w/chocolate IMO. I can have Lactaid, however, conventional milk is so bad for us I try to avoid it. :(

Anonymous said...

Hi been trying making this recipe chocolate syrup..after cooking it's perfect! I put in the ref..the next morning i check thers some crystals ..what will i do? It cant have crystal because il use it it for ready to serve in a restaurant? said...

You could try reheating a little before serving. Maybe that would help?

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