This simple recipe for homemade chocolate syrup uses only four ingredients, takes around 5 minutes to make, and tastes amazing. There's no reason to ever buy a bottle again!
This is sure to be another one of your favorite Quick Healthy Recipes.
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Believe it or not, chocolate syrup is a pantry basic in our house (meaning a staple you'll always find in our fridge). Don't hate me, but my husband makes us cappuccinos every morning and drizzles just a bit of syrup in them.
Yes, every morning for more than 20 years now. I'm sure you can imagine what a wonderful way that is to start the day. (You can see Brian's step-by-step video on how to make awesome cappuccinos at home if you'd like - they are easy and save a ton of money vs. a coffee shop.)
There are lots of other ways to use chocolate syrup, though, and I know many of you also probably have a bottle in the fridge (if the huge, 2-bottle package they sell at Costco is any indication...).
We use it as an ice cream topping, for chocolate milk or mochas, and when I'm feeling fancy, I'll drizzle some on the plates before I serve pieces of cake (it's especially good drizzled over this Chocolate Chip Cheesecake).
All this is to say, I used to buy it regularly for these reasons - and then came the "curse" of reading labels.
Yuck. It's like, 2 inches long- in fine print (I've enlarged this for you - I'm helpful like that).
What is all that? Shouldn't it be mainly sugar and cocoa?
Ingredients
Well, yes it should. This is more like it - just four normal pantry ingredients.
- cocoa powder
- sugar
- vanilla
- salt
Ah...I'm already breathing easier, aren't you?
Since this is all about the chocolate, I use a good quality organic cocoa powder as well as organic cane sugar and pure vanilla. You'll want to get the best you can for simple recipes like this.
How to Make Homemade Chocolate Syrup
What about how long it takes to make?
How about 5-8 minutes - and that includes getting out your 4 ingredients.
Simply add sugar, cocoa, and a pinch of salt to a small saucepan.
I'm not sure why salt is included, it just always is in recipes like this. It probably adds depth of flavor or something.
Measure one cup of boiling water and pour about half into the cocoa mixture.
Whisk until a paste forms, getting out as many lumps as you can.
Add the remainder of the water, stirring until smooth and then bring to a low simmer over medium heat, stirring often for about 3 minutes.
TIP: "low simmer" means bubbles just breaking the surface - like the photo above.
Extra Tip: Don't forget this on the stove - sadly, I've had to throw out batches that were burned badly on the bottom from my inattention!
Remove from heat, and add the vanilla. It will boil a bit when it hits, but just stir it in- I like to take a big whiff of it at this point because it's heavenly.
Let it cool about an hour.
It's most simple to leave it on the stove and give it a little stir once in a while (though I'm sure I've left it more than an hour at one time or another).
Find a jar to store it in.
We've uses old salad dressing bottles, Asian sauce bottles and whatever else we could find over the years. Lately we are loving this squeeze bottle that gives the perfect amount and the prettiest drizzle.
Ours probably lasts 3-4 weeks in the refrigerator, but like I said, we use it daily. I'm sure it would last longer if needed.
Homemade Chocolate Syrup Recipe
Ingredients
- 3/4 cup cocoa powder
- 3/4 to 1 cup sugar; lower amount makes "dark chocolate syrup"
- pinch salt
- 1 cup boiling water
- 1 teaspoon vanilla
Instructions
- Start the water boiling. Mix cocoa, sugar, and salt in a small saucepan. Stir in enough boiling water to form a smooth paste, then stir in the remaining water.
- Bring to a simmer over medium to medium-low heat, stirring often. Let simmer 2-3 minutes (I like the longer time as it makes the syrup a bit thicker), stirring occasionally.
- Remove from heat and add the vanilla. Let cool.
- Scrape it into a bottle or jar and store in the refrigerator 3-4 weeks (or longer?).
Notes
Nutrition
More Pantry Basics Recipes To Try:
Easy, honey-sweetened homemade ketchup
Frugal (aka, cheap) Homemade Pesto
This recipe has been updated - it was originally published in March 2009.
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Marnie says
Made this tonight, came out fantastic! Super easy!
Using it to drizzle on cheesecake for my son’s birthday .
Can’t wait to try it in my iced coffee 🥤
Jami says
Glad you liked this - you'll love it in your coffee. 🙂
Susan says
This worked perfectly. I looked at so many options for a DIY syrup and your's seemed the best.
Tried it, and it was amazing.
I made it with a scant 3/4 C sugar and it turned out with a lovely dark flavor.
I can imagine my Great Grandmothers rolling their eyes at me, but I was so proud of my pioneetring spirit, making my own syrup. lol. Thank you.
Jami says
I feel the same way, Susan, every time I make a "pantry basic" like this! 🙂
So glad you enjoyed it!
Shannel says
Kid approved!! Lol I ran out of chocolate milk mix and my three year old wanted chocolate milk. I love looking for recipes that I can diy it and this chocolate syrup recipe is really good. Thank you for sharing.
Jami says
Yay!!
Brenda says
We love this recipe. I've always just dumped everything in the pan and whisk, whisk ,whisk!
Jami says
Whatever works. 🙂 lad you like it!
Leah says
I can't WAIT to make this for teacher gifts this year!!! So so so yummy and such a far healthier option than the chocolate syrup you purchase in store. My daughter, who loves to play with recipes like this, is very excited about giving this a try! Thanks so much for sharing!!
Jami says
Great idea, Leah!
Kelly-Jean says
Absolutely fabulous!! I used brown sugar, about 1/4 less water, then used a touch of heavy cream. Fabulous and I will NOT be purchasing ANYmore store bought syrup.
Thank you for sharing your post, from our home to yours, Blessings!!
Jami says
Yay! And your tips seems like it would make a creamier sauce - yum. 🙂
Theresa Messner says
I enjoy making this I switch the sugar to powered sugar and found it came out thicker and smoother
Jami says
Oh, nice idea, Theresa. We actually don't like ours thick, as we use it in coffee, but I can see for dessert applications that would be nice.
Rusty Jones says
Powdered sugar is very finely ground sugar with cornstarch added to it. Cornstarch and flour are ingredients used to thicken gravies.
Gabby says
I make my own powered/confectioner's sugar by just putting regular sugar in my nutribullet, and blending it into a powder. I never buy confectioner's sugar anymore.
Fran says
This is by far, the best chocolate syrup I have made. I did a few things differently though. I shifted the cocoa powder, used organic raw turbinado sugar and added a little extra vanilla. But I followed the boiling water and heat closely. So proud of myself.
Jami says
I'm so glad to hear this, Fran! I've used different kinds of sugar, too, but haven't thought to sift the cocoa. And I usually just pour the vanilla in, so am probably adding more too, lol.
Fran says
Well, not too much vanilla. I would say about a 1/4 to 1/2 Tsp more. I also added a tad bit more sugar than 1 cup.
Sifting cocoa powder is a good way to ensure a lump-free result with anything powder. ( Mother taught me that.)
I read previous posts about adding heavy cream to make fudge. If so, then my suggestion is to warm up the cream to add to the mixture and put it on to simmer about 2 minutes to thicken.
Jami says
Thanks, Fran, for the details!
Fran says
This is by far the best chocolate syrup I have made. It didn't last long. See my review on Pinterest. Used in my morning coffee.
Shelly says
I made using half water and half heavy cream. Perfect outcome
Jami says
Interesting! That would make it a bit more like a fudge sauce, right?
Abigail says
If you want to use stevia instead of sugar, how much do you need? Thanks!
Jami says
I don't know, Abigail - I haven't had any experience with Stevia in recipes since I don't like the aftertaste. 🙂
Debra says
For a sugar free syrup, use 1/3 cup each cocoa and stevia, add 1 cup water. Bring to a boil, add 1/2 tsp vanilla.
Jami says
Thanks for this adaptation, Debra!
Karol says
Can i use this as a syrup for my cake?
It's always dry and I was thinking to moisten it with this chocolate syrup
Jami says
I've never tried that, Karol - would you use Hershey's syrup for this? This syrup is just like that.
Ronald Gonshorowski says
I have been a Hershey fanatic for many years and if this tastes as good then I am converted.
Now how about a chocolate spread using almond butter. I purchased some at Costco.
Also being a lifelong Oregonian I like filberts better than hazelnuts, LOL.
Jami says
Well, I don't want to go on record as saying it tastes exactly the same - I don't really know, since we weren't connoisseurs. 🙂 But I DO know we really like this, it's easy and cheap and we've made it for years and years now - I hope you do, too!
I think a chocolate-almond spread would be fairly easy - I'll have to get on that. 😉
Skylar says
We ran out of store bought chocolate syrup last night, and my brother really wanted some chocolate milk. I decided to make some myself, and came across this recipe. I am so glad I did! In my mother's words, "This is brilliant, you don't even need milk, just eat it with a spoon!" It really is just that good, and easy to make. We did use it in chocolate milk, and it worked really well. I don't think I will be purchasing Hershey's again anytime soon. Thank you for this recipe!
Jami says
Yay, Skylar - another convert. 🙂
Donna Falco says
Seven years later I've just found your recipe. Thanks so much! I do hope you're still enjoying you're cappuccinos 🙂
Jami says
Yes we are, Donna - still thankful for them, and the chocolate syrup. 🙂
Mary E. says
Just found this on Pinterest a few days ago and made it last night...so happy I did!! This is so easy to make and so superior to the store stuff!! Thank you! Now if only I had a cappuccino machine!!
Jami says
Wonderful, Mary! Check out thrift stores for machines - we've got a complete how-to video using old machines on our You Tube page. 🙂
Joyce says
I just finished a batch and I used Swerve; tastes great. Thank you.
Lyndsy Karrie says
Thanks for sharing your recipe! I have a sugar free version, and it's AMAZING, check it out here and let me know what you think:
Dee says
I was wondering if anyone has ever used this recipe in making (cold) chocolate milk, since that is what my kids drink in the morning. Have you tried it? Does it blend well with a spoon? Does it have a similar and good flavor?
Thanks!
Jami says
Yes! We do all the time and we love it, Dee. 🙂
Laurie says
I wonder how it would taste with Stevia instead of sugar? It's suppose to be much healthier.
Jami says
No idea, Laurie, but if you try it, let us know! 🙂
Krista says
I made this. My family says "thank you".
Jami says
🙂 Wonderful!
jennifer says
YAY!! I do wish that you would have posted this two weeks earlier. I went to Belize and found an organic chocolate shop that sold chocolate sauce with these ing. I bought the sauce then got to the hotel and said "wait, I can't bring this home, I'm not checking a bag!" So I gave it to my sister. She had no complaints:) They did sell their organic cocoa brick and that I should have bought bc it would have made this so AMAZING!! I can't wait to try it with the cocoa I have though. Thanks for posting this.
Jami says
You are going to feel so awesome when you make this at home with ingredients you've chosen, Jennifer. 🙂
Jackie in Canada says
This is still my go to recipe for Chocolate Syrup. I just use sugar in mine for the sweetener & only about a generous 1/2 cup, I am a dark chocolate person. When I make it for the kids I use the full cup of sugar & cut the cocoa back to 1/4 cup, that makes it much more like the store bought stuff. Thanks for the great recipe Jami!
Jami says
Yep, I'm like you, Jackie - I'll make it with just 3/4 cup of sugar most of the time, but if I'm serving it to guests, I'll make it with the full cup. 🙂
Jackie says
I mispelled your name. I'm sorrie 🙂
Jami says
Ha!
Jackie says
Brilliant!
Thanks for the recipe Jamie!
Jami says
Thanks, Jackie!
Kay says
I to make this when I first started cooking, about fifty years ago, but had forgotten the basic instructions. I found your recipe and it seems to be the way I used to make it, however I did not use it for milk or ice cream. It was a breakfast treat. It may sound strange but it was delicious poured hot over biscuits with lots of butter on them. I hear my second childhood calling for me to make this treat again. Thanks for the recipe.
[email protected] says
Hi! Is this syrup pourable straight out of the fridge? Love my hot fudge but looking for a recipe that doesn't need to be heated up every time. =)
Jami says
Yes, it is Lindsey, just like Hershey's chocolate syrup. 🙂 It does need to be shook when you use it, as the some of the chocolate tends to settle over time, but that's about it.
Vic Blu says
Thanks for the recipe, rather link to Marshmallows without corn syrup! 😀 I have lost a cookbook I have from 1945 that has a similar recipe. I love your site and the emails I get.
Rachael Resurreccion says
I love your chocolate syrup (and well just about everything else on your blog). I have been making it for years now and decided to try and revamp it to be a little more diabetic friendly. I wrote about it here http://www.gratefullynourished.com/gratefully-nourished/2013/10/4/low-carb-less-sugar-chocolate-syrup.html (giving you all honor and glory for the original of course). Thank you.
Kristen Staehling says
I used 1/2 cup sugar, 1/4 cup raw honey and 1/4 tsp nustevia powder...deliscious!
Jami @An Oregon Cottage says
Lynda- Thanks for the tip on sucanat! That's good to know, 'cause most of the time I'd prefer the flavor to be milder in order to let the dish's flavor come through, you know what I mean? 🙂
Anonymous says
I did this with sucanat and it turned out great. Thank you for the recipe! Have been in need and you came up in a search. (a tip on sucanat: some brands, like the Now brand, tend to have a very strong molasses flavor, wouldn't recommend for this, but there are plenty that don't)
~Lynda
Donata says
Just needed a guide, and your was fun to read, so I used it! Thank you
Anonymous says
For what it's worth, when I toured the Scharffen Berger chocolate factory, they said the little bit of salt they add "fools the tongue" to cover any bitter taste in the chocolate.
Jami @ An Oregon Cottage says
Ah-ha! Knew there had to be some good reason...
Meghan says
I love this recipe! I will never buy Hershey's Syrup again 🙂
Rhianna says
Love this- I doubled it and with half of it I added about a cup ( maybe some more) of fresh raspberries juice. Turned out WONDERFUL. Thank you so much for this. The none Raspberries half turned out wonderful too.
Cena says
I love this recipe. Also for Rachael, you can take cocoa and just whisk it into real maple syrup. Oh my its good.
[email protected] An Oregon Cottage says
Jeanne- I just made it yesterday again, too, and I reduced the sugar to 3/4 c. and used 1/2 sucanat and 1/2 white. I let it boil a bit longer (too much multi-tasking!) and it was so thick it wouldn't pour out of the bottle without adding a bit of water! It's a stronger chocolate flavor, and that's about all the difference, besides the thickness.
jeanne says
Just wanted to let you know that I have been making this syrup for a few months now. We eat alot of homemade icecream and have iced mochas for after school snacks.
Today I made it with turbinado sugar (sugar in the raw). Also I added about 1/2 tbsp. of cornstarch to make a thicker syrup.
It turned out well.
[email protected] An Oregon Cottage says
Rachel- good question! I've been thinking about trying a different sweetener, though it's been low on the priority list because I don't want to mess with perfection (:-) and we use about a 1/2 tsp. a day. I've seen other recipes that use 2x as much sugar as I do, so I feel pretty good about this in a general sense, but have been thinking about another sugar. I hesitate to use maple or honey- both strong flavors- so have been leaning toward sucanat (though it's a bit strong, too). I think I'll start 1/2 and 1/2 and see what happens.
Let me know if you try something and you like it!
Rachael R. says
I see that you have tried it with other sugars and I just wanted to add that I have been making this with blonde coconut sugar and it works really well, I have added just a bit more water so it isn't too thick. It lasts about 2 months in our house. I am off to go make another batch! Thank you.
Jami @ An Oregon Cottage says
Thanks, Rachael- that's a good suggestion! I've experimented, and I've been making it with less sugar- for more of a dark chocolate flavor- using sucanant or half white/half sucanant if I don't have enough. I've never bought coconut sugar, though- this is a good excuse to!
Fla home school mom says
I have always liked the flavor of good ol' sugar as opposed to stevia or sucanat, maple sugar or honey-all having their own distinct flavor. I am really happy to have found blue agave nectar and it's sweet mild flavor. I bought a two bottle pack, 36 oz. each, at Costco for $10-Organic. Great to sweeten drinks like iced tea. I know you are busy but I can't wait for you to come up with some great uses for it while I enjoy my home-made carmel I made this last Sunday....yum! I do eat it with just a spoon occasionally. thank you!
Jami @ An Oregon Cottage says
I'm looking at ways to use Agave more, so you never know...stay tuned. 🙂
Carol L says
JUST FYI: they are now saying that agave is NOT good for you. It is basically just table sugar, and should not be used as a healthy alternative to sugar. Do your research. (not meant to be snotty, just do a search on agave. It is no longer considered healthy)
Jami says
Hmmm, I totally had to look up this 4-year-old comment you were replying to, Carol. 🙂 As a matter of fact, I did do research after this as agave became popular and have never used it after realizing it was not healthier (FYI, this was years ago - there are plenty of health sites that questioned it back then, it's not just now). There are no recipes on my site that use it.
Rachael R. says
Looks great, do you know if a less refined sugar would work as well? Say maple sugar or sucanat? I love chocolate milk as an occasional treat and hate spending the money on organic chocolate syrup that often still has corn syrup in it!
Anonymous says
THanks for the recipe. I still buy the yucky bottle and feel guilty about it. I had tried an organic brand but couldn't justify the sky high price. I will be making this and some homemade icecream this coming week! Thanks againg!
[email protected] An Oregon Cottage says
Anon- Good for you for riding your family of HFCS! It's not easy, because it's in everything, but I'm hoping if enough people stop buying it, they'll go back to plain ol' sugar.
Anonymous says
Awesome! Found your recipe when searching on 'natural chocolate syrup' after I saw that HFCS was the #1 ingredient in that staple brown plastic bottle in our fridge. YUCK! I'm systematically reducing the HFCS in my child's diet one step at a time. Just threw the brown plastic in the trash. Can't wait to have a natural choice with 4 natural ingredients in my fridge next week! Thanks again. Will subscribe to your blog so I can follow your other good ideas!
[email protected] An Oregon Cottage says
Kim- Good for you. As you know, I think this is the best with coffee. 🙂
Mirawyn- Thanks so much, sure glad you are finding things you like. I'm off to eat some granola now!
Mirawyn says
I found your blog searching for a recipe just like this, and I'm hooked. I made this and the granola last night (hey, I had all the granola ingredients anyway…), and both turned out great.
I already have some of your other staples on my to-try list, starting with the teriyaki sauce and spice rub!
Thanks so much, and keep them coming!
Kim says
I JUST learned how dang easy it is to cold brew coffee at home in a French press and have been madly researching recipes for syrups to put in my daily drink... Thank you so much for posting this, as soon as I get some lids for my empty bottles I'm going to make this chocolate syrup!
[email protected] An Oregon Cottage says
Yea, Laura!
Laura says
I just wanted to say thanks for the recipe--it's so easy and delicious, and has become a staple in our mocha-loving household. No more Hershey's for us! 🙂
Michelle Scotti says
Thanks for the recipe!
Stacy says
i have a great husband who makes me my morning mochas when i need them too : ) we recently found ourselves reading more labels b/c we have more time to make more from "scratch." yet the last batch of syrup i made only lasted a week...i have an ice cream problem, my daughter likes chocolate milk and it's been a heavy mocha week...doubling up the recipe this time! thanks for sharing, we need more resourceful people like you in our lives.~stacy
Gayle says
I'm totally jealous about the morning cappucino thing! 😉
Claudia's Irish Eyes says
Thanks for posting this, no more mystery ingredients for me !!
Jami @ An Oregon Cottage says
Thanks so much for your comments, Colleen and ZooKeeper! I'm glad you're finding useful things on the site - that's my goal, so I'm really happy to hear your thoughts.
Be sure to check out the other pantry basics - I plan to keep adding new ones.
Anonymous says
HI,
I found your site looking for a natural chocolate syrup recipe for my six kids! I just love this site. I went to the others on your suggested sites list--but I like yours the best. I am a mom of six children, transplanted to the very expensive tropical paradise of Florida during the housing crash! So, I find myself back at square one financially, getting back to basics and trying to save as much money as possible. The cost of living is very high here. We also have several special needs due to a child with Down syndrome and two with Type 1 diabetes. I am trying to buy better food for our family--organic and all natural. And I want to begin growing some of our own. Your website is a real enocuragment for all of this! I love the layout and pics--very enjoyable and user friendly!
God bless you!
Colleen Allison
TheZooKeeper says
Thanks for the recipe and instructions. When it's this easy and yummy... why buy it with all the extra junk in it (even the organic ones aren't nearly as good!) Plus I can store it in a glass container. My guys love chocolate milk and syrup on their ice cream, so this will work well! Thanks. I like your keep it simple, natural, easy site!
Jami @An Oregon Cottage says
Hope you both like it as much as we do.
Thanks for visiting!
WiJoyMom says
We will be trying this recipe out as we are needing chocolate syrup. It will be nice knowing exactly what is in this syrup compared to the store bought. Thanks for sharing.
I found you from the link you left at moneysavingmom.
More than Survival says
Sounds yummy!! My kids LOVE chocolate syrup so now we have a home made solution!! Thank you!!
Heather