This homemade chocolate syrup recipe is the perfect way to add a sweet, chocolatey twist to your everyday coffee drinks. Whether you’re craving a mocha-style latte, a chocolate Frappuccino, or just want to sweeten your iced coffee with something a little extra, this chocolate simple syrup delivers rich cocoa flavor in every drop.
Made with just a handful of pantry staples, this easy homemade coffee syrup comes together in just minutes and stores perfectly in the fridge for up to two weeks. No preservatives, no artificial flavors – just pure, chocolatey goodness.
If you’ve ever wondered how to make chocolate syrup from scratch, this simple syrup recipe is a must-try for every mocha coffee lover. Perfect for lattes, cold brews, or even drizzling over desserts, it’s one of those coffee syrup recipes you’ll find yourself making again and again.
Why You’ll Love This Chocolate Syrup Recipe
Versatile and Perfectly Balanced: The combination of cocoa, vanilla, and a touch of salt creates a rich, balanced flavor that pairs beautifully with hot coffee, iced lattes, creamers, or even desserts like ice cream and pancakes.
Budget-Friendly and Better Than Store-Bought: With just a few basic pantry staples, this simple syrup recipe lets you create a high-quality chocolate syrup at a fraction of the cost of commercial syrups. Plus it doesn’t have any of the additives or artificial ingredients found in more store bought syrups (even Hershey’s).
If you love to make homemade coffee syrup, try my hazelnut syrup, or my homemade pecan syrup.
Chocolate Simple Syrup Ingredients
To make chocolate simple syrup at home you’ll need just a few pantry ingredients. The specific quantities and steps are listed in the recipe card below, so here I just want to touch on each of the ingredients that make this flavored coffee syrup so delicious!
- Cocoa powder: The star ingredient of this chocolate syrup – use a high quality unsweetened cocoa powder for this recipe.
- Vanilla extract: Another key ingredient for a rich flavored syrup. Use the best quality vanilla you can find.
- Granulated sugar: An everyday white granulated sugar gives this syrup a lovely sweet flavor.
- Salt: Just a little to enhance the flavor of the chocolate cocoa powder.
Equipment Needed
You’ll need a medium saucepan, funnel, and a syrup bottle or mason jar to get started.
How To Make Chocolate Syrup For Coffee
Here’s a quick overview of how to make chocolate syrup for coffee drinks. For the full recipe and ingredient list, scroll down to the printable recipe card.
Step 1: Place all ingredients except for the vanilla extract in a medium saucepan over medium heat. Whisk to combine and bring to a simmer.
Gently simmer for 8-10 minutes, stirring often. Don’t let the syrup boil – it just needs to simmer until the sugar is dissolved and reduces down a little.
Step 2: Once the syrup has slightly thickened, remove the pan from the heat and stir in the vanilla extract. Set aside to cool completely.
Step 3: Once cool, use a funnel to carefully pour the syrup into a jar or syrup bottle. Seal and store in the fridge.
When ready to use, add a tablespoon (or more to taste) to your favorite hot and cold coffee drinks for a delicious chocolate coffee flavor!
Recipe Tips For Success
- High quality ingredients: Use the best quality cocoa powder and vanilla extract you can find for the best chocolate syrup.
- Simmer gently: Avoid boiling the mixture and don’t cook for too long – a gentle simmer to reduce the liquid down a little is all you need.
How To Store Chocolate Syrup
Leave the syrup to cool completely before transferring to a mason jar or syrup bottle. I recommend using a funnel to pour the syrup from the pan into your jar or bottle.
Store in a sealed container or bottle in the fridge for up to two weeks. Give the syrup a shake before using if the ingredients have settled in the jar.
Recipe Variations
Here are some interesting variations of the chocolate syrup recipe to try, each adding a unique twist for different flavor profiles:
Spiced Mocha Syrup – Add ½ teaspoon cinnamon and a pinch of cayenne pepper for a Mexican chocolate-style syrup with a subtle kick.
Peppermint Chocolate Syrup – Add 1/4 teaspoon of peppermint extract for a festive, minty flavor perfect for holiday drinks.
Salted Dark Chocolate Syrup – Use dark cocoa powder and increase the salt slightly (up to ¾ teaspoon) for a rich, bittersweet syrup with a salted chocolate vibe.
Serving Suggestions
Here are 5 delicious ways to use your homemade chocolate simple syrup beyond just stirring it into your coffee drinks:
- Chocolate creamer – Add a spoonful (or 4) to your regular vanilla creamer for an easy chocolate creamer.
- Dessert drizzle – Pour over ice cream, pancakes, waffles, or brownies for an indulgent touch.
- Chocolate Milk or Hot Chocolate – Stir into cold milk for a quick chocolate drink or into warm milk for a cozy hot chocolate.
- Baking Ingredient – Swirl it into buttercream, cake mixes, or drizzle on top of cupcakes for decoration.
- Fruit Dip or Topping – Serve the syrup as a dip for strawberries, bananas, or apple slices, or drizzle it on a fruit platter.
More Chocolate Coffee Recipes You’ll Love
Find more syrups and sauces here or browse all my coffee recipes.
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Chocolate Syrup
Ingredients
- 2 cups water
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 cup cocoa powder
- 1 tablespoon vanilla extract
Instructions
- Add the water, sugar, salt, and cocoa powder to a medium saucepan over medium heat. Whisk together until fully combined.
- Bring the syrup mixture to a gentle simmer, stirring frequently to prevent burning.
- Simmer for 8-10 minutes, or until the syrup has thickened slightly.
- Remove from the heat and stir the vanilla extract through the syrup.
- Leave to cool completely, then transfer the syrup to a mason jar or use a funnel to carefully pour it into a syrup bottle.
- Enjoy the syrup in your coffee drinks! Seal and store leftover syrup in the fridge for up to 2 weeks.
Notes
- This simple syrup is delicious added straight to coffee drinks, but it’s also perfect to make coffee creamer too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
