There are just some things that taste better when they are homemade. Chocolate syrup is one of those things. It’s richer, sweeter in a better way, thicker, and more chocolaty with no aftertaste than the ones sold in stores.
This recipe came about years ago when I was removing high fructose corn syrup from my children’s diets. It’s abhorrent how much that garbage ingredient is added to so much of our American foods, and that’s all I will say about that.
At the time, they were drinking a LOT of goat’s milk, and chocolate milk was a fun treat. I couldn’t find any chocolate syrup without the dreaded HFCS, so dang it, I was going to make it myself.
I like making this regularly and finding ways to switch it up. The original recipe calls for vanilla, but I have added cayenne pepper, cinnamon, almond, or even coconut flavors to the syrup. This is just a decadent topping for anything you can think of like cakes, ice cream, pies, milk, cocoa, and coffee. It’s so good and easy to make. I hope you find it useful!
Homemade Chocolate Syrup
1 Cup cocoa
2 Cups sugar
1/4 tsp salt
1 Cup water
1 Tbsp vanilla
Add all ingredients except the vanilla and bring to a boil. Cook for 5 minutes (stir it all the time!) and then remove from heat. Once it’s cooled enough not to burn you, stir in the vanilla. That’s it! As it cools, this becomes a luscious syrup consistency that is so much better than the squeeze bottle you buy at the store.
I would absolutely gift this. Find a squeezer bottle (like you find for ketchup or mustard with a small tip?) and create a simple label. It’s a fun one to receive! Looking for more sweet treats for Christmas gifts? Here you go!
