The Best Homemade Chocolate Syrup

Making homemade chocolate syrup is a game changer, and once you try it, you won’t look back. We use chocolate syrup A LOT in our house…please don’t judge. Chocolate milk for the kids, added to an Iced Mocha, or as an ice cream topping.

I created this homemade version while craving my beloved Hershey’s during Passover a few years ago. (We don't use corn syrup during Passover.)  I knew I had to come up with something as a stand in for me and the kiddos and it’s now a household staple.

The rich and smooth consistency of it is perfect drizzled over my Chocolate Pudding Pie or blended into this delicious Chocolate Peanut Butter Smoothie. And best of all and it comes together with just a few pantry ingredients. Once you’ve got this recipe down, you’ll find yourself making it over and over again.

Ingredients

• Cocoa Powder: Use unsweetened cocoa powder for the best results. Dutch-processed or natural cocoa will both work. 
• Sugar: Regular granulated sugar works best. 
• Vanilla Extract: Adds a little depth and enhances the chocolate flavor.
• Salt: Just a pinch to balance the sweetness and bring out the richness of the chocolate.

How to Make Homemade Chocolate Syrup

Add all of the ingredients, except the vanilla into a small saucepan over medium heat and stir until the sugar has completely dissolved. Then turn the heat up and bring to a boil.

Continue to stir while the mixture boils for about 3-4 minutes. Then turn off the heat and stir in the vanilla (it may bubble up, so be extra careful).

Let cool for a few minutes and then pour into an airtight container.

Variations

• Dairy-Free Chocolate Syrup: This recipe is naturally dairy-free since it uses water instead of milk. But if you want a creamier texture, you can substitute part of the water with almond milk, coconut milk, or another non-dairy alternative.
• Dark Chocolate: Use a dark chocolate cocoa in place of the regular cocoa for  super chocolatey spin. 
• Make it Spicy: Add a pinch of cayenne pepper or cinnamon for a spicy twist. This variation is perfect for drizzling over churros or mixed into hot chocolate.

Serving Suggestions

There are so many ways to use homemade chocolate syrup beyond just pouring it over ice cream (though that’s a classic for a reason). Here are some of our favorite ways to enjoy it:

In Drinks:

• Chocolate Milk: Stir a tablespoon or two into cold milk for a quick, homemade chocolate milk. It’s a hit with kids and adults alike.
• Make Hot Chocolate: Simply mix the chocolate syrup with milk and heat through. If you want to get really fancy, steam some milk in a milk steamer or frother and add to the top of your mug.
• Homemade Mocha: Add a spoonful of syrup to your morning coffee and give it a stir for an easy homemade mocha. I like mine iced, but this syrup works in both iced and hot coffee. 
• Or grab my Chocolate Smoothie recipe for a quick and easy breakfast.

With Food:

• On Pancakes or Waffles: Swap your favorite maple syrup for chocolate, add a dollop of whipped cream and enjoy a decadent homemade treat!
• Fruit Dipper: Use it as a dip for fresh fruit like strawberries, bananas, or drizzled on apple slices like in these apple donuts.
• Ice Cream Sundaes: Of course, chocolate sauce is a must for homemade ice cream sundaes. Add some whipped cream, sprinkles, and a cherry on top for the full experience!

Storage Instructions

If stored in an airtight container in the refrigerator, your chocolate syrup will last for about a month. 

Just give it a good shake or stir before using it, and it’s ready to go. It will thicken slightly as it chills, but you can always warm it up slightly to get it back to a pourable consistency.

You can also store it in a squeeze bottle for easy drizzling.

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