Syrup Recipes

Chocolate Syrup

Chocolate Syrup

Chocolate Syrup

YIELD: ABOUT 3/4 CUP

I’m not sure why chocolate soda isn’t more popular—I was surprised by how much I enjoyed (and occasionally craved) this drink. A glass is chocolatey enough to fill in for dessert while being relatively low in fat and calories. If you’re questioning the need to make chocolate syrup instead of just using a store-bought bottle, trust me and try it. Homemade syrup tastes much more like chocolate and much less like chemicals than what you get in a plastic bottle. Use this chocolate syrup to also make an Egg Cream (page 110). Or, to make a chocolate-mocha syrup, just add 1 tablespoon espresso instant coffee, like my favorite, Medaglia D’Oro Instant Espresso, into the pot along with the cocoa.

3/4 cup water
1/3 cup good-quality natural-process unsweetened cocoa powder
1/4 cup raw cane sugar
1 tablespoon vanilla extract

In a medium, heavy pot, combine the water, cocoa powder, sugar, and vanilla extract. Bring to a boil over high heat, and let boil until thickened, 2 to 4 minutes, whisking vigorously to combine. Remove from the heat, and let cool. Refrigerate in a covered container for up to 7 days.

To make Chocolate Syrup: Stir 2 tablespoons Chocolate Syrup, or to taste, into 10 ounces (1 1/4 cups) seltzer.

Written By

I am Krishna. I love to cook with lots of Flavor and sharing recipes with you! Yet I love to experiment with foods and ingredients that bring a new dimension to a traditional dish.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get more recipes like this

Subscribe to our mailing list and get delicious tested recipes, timeless and tasty meal ideas, and the inspiration to keep you cooking - directly to your inbox.