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Author:
Franco Salzillo
Having a bottle of chocolate syrup in the fridge is always a great idea. Drizzle it over pancakes or ice cream, make milkshakes with it or make those chocolate cookies even more decadent.
Chocolate syrup is also a fantastic addition to your coffee repertoire. With just a splash of the sticky stuff, you can make yourself mochas, chocolate Frappuccinos and much more! The thing is store-bought chocolate syrup is not all that authentic or healthy. Why not make your own instead?
To make homemade chocolate coffee syrup, you need a few critical ingredients. Cocoa powder and authentic bakers’ dark chocolate will take care of the flavor. You’ll need some sugar too, and a dash of vanilla extract adds a particular layer of flavor that’ll make your chocolate syrup a delightful addition to your coffee.
Now, you can use dairy as a base for the syrup. A combination of equal parts evaporated milk and condensed milk does the trick, but for the recipe below, I’m using water. Dairy reduces the syrup’s shelf life, and I want mine to last at least two weeks! So, we’re using water for our chocolate coffee syrup.
To make this one, bring the water to a boil with sugar and cocoa powder. Then melt the dark chocolate and stir until you get a smooth, silky and glossy syrup. Add the vanilla right before bottling and storing to preserve its sweet scent.
Make sure you chop the chocolate into chunks, so it melts better. Other than that, this recipe is so easy, you’ll want to make chocolate coffee syrup twice a month. Now, if you’re feeling adventurous, add a tablespoon of instant coffee to the mix, and you’ve got yourself a mocha syrup recipe to make all your caffeine dreams come true!
In a saucepan, add the water, cocoa powder and sugar and boil over a medium flame. Stir occasionally.
Remove from heat and add the chocolate. Stir until dissolved. Add the vanilla extract.
Pour into a jar or bottle, let the chocolate coffee syrup cool down to room temperature before refrigerating for up to two weeks.
