How to Make Homemade Chocolate Syrup

Last Updated on December 18, 2020 by Diane Hoffmaster

Have you ever brought your kids grocery shopping with you and they randomly pick up stuff and try to sneak it in the cart?  Think only little kids do that?  No..my teens and my HUSBAND are the worst offenders!  There are certain things that they love that I just don’t like buying.  Whether it is due to the price or the questionable ingredients, sometimes mom just says NO!  That jug of chocolate syrup almost always tries to leave the store with us but have you actually LOOKED at the ingredients?  I’m not calling out any brands by name here but this one is probably the most popular one on the shelf and look at the crap they put in that container:

What is all that?  You know what goes in homemade chocolate syrup?  Chocolate, sugar and water.  If you want to get really fancy you can add a pinch of salt and some vanilla to really bring out the flavor.  But, what is NOT in my homemade chocolate syrup?  High fructose corn syrup, preservatives or any of those other things listed on that label.  Homemade chocolate syrup is easy to make and you can store it in the fridge in a mason jar or a plastic squeeze bottle, depending on your preferences.  Just dump some into a glass of milk, stir and enjoy!

Not a fan of chocolate milk?  You can use this chocolate syrup on top of icecream, drizzled over crepes, or anywhere else you want a touch of chocolate flavor!

Homemade Chocolate Syrup

How to Make Homemade Chocolate Syrup

Print

Delicious chocolate syrup with none of the questionable ingredients!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 1/2 cups sugar
• 1 cup cocoa powder
• 1 cup water
• pinch salt
• 2 tsp vanilla

Instructions

2. Into a medium sized sauce pan place sugar, cocoa, water and salt.
3. Whisk to combine
4. Heat over medium heat until everything is well blended
5. Increase heat to medium high and bring to a simmer
6. Simmer 3 to 4 minutes until syrup is slightly thickened
7. Remove from heat and let cool slightly
8. Add vanilla and stir
9. Cool to room temperature and pour into a mason jar or squeeze bottle and refrigerate
10. Use within 3 to 4 weeks
11. To use, add desired amount to milk and stir to dissolve. I start with 3 to 4 TBSP per cup of milk.