Homemade Chocolate Syrup

homemade chocolate syrup

When the weather turns chilly, I turn to hot chocolate. I hate powdered mixes, though: they never completely dissolve, and just don’t taste right to me. Many recipes for homemade chocolate syrup call for coffee. I purely hate the taste of coffee. For me, even a hint will completely ruin the taste.

This homemade chocolate syrup comes to the rescue! It’s made with Dutch-process cocoa powder, light brown sugar, and – surprise! – strong black tea. Whisk it into hot milk, and you’ve got an instant mug of cocoa that’s far, far better than any powdered mix will give you.

Read on for the recipe.

Note: if you have the time, you might want to make hot chocolate the old-fashioned way, by heating milk in a saucepan on the stove. Check out my post on the best hot chocolate ever.

 

Put hot tea and cocoa in a 2-quart saucier (or saucepan). Set it over medium heat, and whisk until thick and bubbly. Add the chopped chocolate, brown sugar, and salt. Continue whisking until the mixture is syrupy and completely smooth. Remove from the heat, and whisk in the vanilla extract.

Pour the runny syrup into a glass jar – I use a wide-mouth canning jar – and cover with a lid to prevent any evaporation. Cool the syrup to room temperature, then refrigerate until cold and thick; at least 4 hours, but overnight is even better.

The syrup will keep in the refrigerator about 2 months, but I’m betting you’ll use it faster than that. It’s great over ice cream, it dissolves into milk, and – yes, you could even put a spoonful into coffee to make hot mocha coffee. If you must.

homemade chocolate syrup

Homemade Chocolate Syrup

Course: Sauce
Cuisine: American
Keyword: chocolate, sauce, homemade, syrup
Prep Time: 5 minutes
Cook Time: 10 minutes
chilling time: 4 hours
Servings: 2 cups
Homemade chocolate syrup
Print Recipe

Ingredients

  • 8 ounces strong black tea, very hot (240ml, 1 cup)
  • 2 ounces Dutch-process cocoa powder (80g, ⅔ cup)
  • 1 ounce 72% dark chocolate, roughly chopped (28g, 3 Tbsp)
  • 8 ounces light brown sugar, gently packed (227g, 1 cup)
  • ¼ tsp Diamond Crystal kosher salt
  • 1 Tbsp vanilla extract (15 ml)

Instructions

  • Put hot tea and cocoa in a 2-quart saucier (or saucepan). Set it over medium heat, and whisk until thick and bubbly. Add the chopped chocolate, brown sugar, and salt. Continue whisking until the mixture is syrupy and completely smooth. Remove from the heat, and whisk in the vanilla extract.
  • Pour the runny syrup into a glass jar – I use a wide-mouth canning jar – and cover with a lid to prevent any evaporation. Cool the syrup to room temperature, then refrigerate until cold and thick; at least 4 hours, but overnight is even better.
  • The syrup will keep in the refrigerator about 2 months, but I’m betting you’ll use it faster than that. It’s great over ice cream, it dissolves into milk, and – yes, you could even put a spoonful into coffee to make hot mocha coffee. If you must.

6 Comments

  1. I wouldn’t have thought to use tea…I’ll bet that lends an interesting flavor to this decadent syrup.

    • My family tells me that they don’t notice a tea flavor. What I notice is that the chocolate taste isn’t polluted with nasty coffee flavor. You can tell I don’t like coffee.

  2. can you substitute the cocoa powder with unsweetened chocolate (ie Bakers chocolate squares)?
    I have about 3 kg. of the squares that I would like to use for something.

    • I personally would not substitute unsweetened chocolate + sugar for the 72% bittersweet dark chocolate. Theoretically you could: 1 oz. unsweetened chocolate plus 1 Tablespoon granulated sugar should do it – but be sure to dissolve the granulated sugar thoroughly, so that there’s no graininess in the end product.

      If you do it, and it works well for you, I’d love to hear!

    • I have the dark chocolate bars to use for that part of the recipe. What I wanted to do was sub in unsweetened chocolate chunks for the cocoa. That wouldn’t change the sugar content.

    • Oh! No, you’ll want the cocoa powder for the texture.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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