REAL FOOD 101: How to Make Chocolate Syrup

This post is part of a series.  To buy Volume One of the e-book containing several REAL FOOD 101 tutorials, click here: REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared.

If there was one food that I remember from when I was pregnant with both of my boys, it would be chocolate milk.  It was so cold and slightly sweet and settling to my tummy.  And did I mention that it’s delicious?

Even now, if I ever have a hankering for a little sweet snack: chocolate milk is the go to for my body.  I especially like that I can use whole, raw milk when I drink a tall glass of my favorite chocolate milk.  It’s tasty, cold, and it’s still good for me: the magnesium from the cocoa, the minerals from the whole cane sugar, the enzymes and healthy fats from the raw milk.  Heaven!

As usual when making a chocolate- or cocoa-based recipe, a little bit of coffee flavor is in the mix.  Remember that this isn’t enough coffee to make the chocolate taste like coffee, but is simply a flavor enhancer.  Using a few tablespoons of strong coffee will make the resulting chocolate sauce taste even better, but not like mocha!

Equipment Needed:

Homemade Chocolate Syrup
makes 1 1/2 cups

1 1/2 cups whole cane sugar (buy whole cane sugar here)
1 cup cocoa powder (buy non-alkalized cocoa powder here)
1/4 teaspoon salt (buy unrefined sea salt here)
1 cup filtered water
2-3 tablespoons strong coffee, brewed (buy coffee here, coffee substitutes here and here)
1 tablespoon vanilla (buy extracts here)

  1. In a saucepan, combine the sugar, cocoa powder, and salt, whisking to combine.  Pour the water over the mixture and whisk as you turn on the heat.  Keep whisking until the dry mixture is whisked into the water.
  2. Heat the mixture over medium high heat, whisking occasionally, until it reaches a simmer.  Let the mixture simmer for about 5 minutes, taking care that the sugar is completely dissolved and that the mixture thickens up a little.
  3. Remove the chocolate syrup from the heat and set on a hot pot holder.  Add the vanilla and the coffee, whisking to combine.
  4. Let cool for about 30 minutes.  Then pour into glass jars and cap tightly.  Store in the refrigerator.

This post is a part of Real Food Wednesday, The Mommy Club, Allergy-Free Wednesday, Pennywise Platter, Full Plate Thursday, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday, Weekend Gourmet, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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  1. Thanks for this recipe! I can’t wait to try it. 🙂 Do you know how long it will stay good in the fridge?

  2. Ooo, a wee bit of mocha. Great idea!

  3. A great 101 for our chocolate “needs”. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Ohhhhhh how lovely. I’ve not had chocolate syrup in some time because the store stuff is so dreadful and I’ve been far too lazy to experiment with making it. Thank you for doing the legwork!

  5. hi I am trying to figure out how to make a mint chocolate chip syrup for my daughters coffee, I cant seem to find a recipe anywhere or how to do it. she used to drink starbucks, she is pregnant now and wanted to do a natural as possible, I bought an organic peppermint extract, and organic 60% dark chocolate bar or i have hersheys cocoa powder,, help any ideas??


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