A simple chocolate syrup made with just 5 ingredients (water and salt included) and within 15 minutes, and perfect as a chocolate sauce for ice-cream, dessert,s and to top your favorite warm and cold drinks! Plus this recipe is refined sugar free, vegan, and can be made keto!
Recently I’ve had an absolute blast of a time recreating all of my favorite coffee-shop drinks at home (hello Mocha Frappuccino and Iced Latte, I see you!). But of course, if you’re going to go all out in making these at home then you HAVE to have your favorite toppings too, right? Like this simple chocolate syrup.
Luckily, this recipe also doubles up as a homemade chocolate sauce/chocolate drizzle for all kinds of desserts and sweet treats! It’s smooth, sweet, and super duper chocolatey!
Best of all – it’s ridiculously simple to make and so much healthier than store-bought versions that are filled with glucose syrup and high fructose corn syrup (eep), milk powder (sometimes even heavy cream), artificial flavorings and colors, and more! This homemade chocolate syrup is made with just five ingredients (and two of those are salt and water!)
Plus, the ingredients are so basic that you probably already have them all sitting in your kitchen right now!
Note that this isn’t thick like a chocolate fudge sauce. Instead it’s the perfect consistency to stir into milk and drizzle over desserts.
The Ingredients
- Cacao powder: I always prefer to use cacao over cocoa as it’s healthier and carries more benefits. However, you can also use unsweetened cocoa powder, or even a blend of cocoa powder and black cocoa, for an ‘oreo-‘esque syrup.
- Sweetener: I used maple syrup, however, you can swap this for your favorite one. If you want to make a keto chocolate syrup (or sugar free chocolate syrup) then use any keto-friendly sweetener like erythritol. The one sweetener I would probably avoid is honey, as it tends to make the sauce very thick.
- Vanilla Extract: Use homemade or store-bought.
- Water: I use filtered water for the best quality.
- Salt – A pinch of salt brings out the depth of flavor in the cacao powder.
Check out the recipe notes for other recipe suggestions and optional add-ins.
How To Make Chocolate Syrup
The process for making this chocolate sauce is possibly one of the most effortless DIYs yet. In fact, the entire recipe is made up of practically a single step.
Combine all of the ingredients in a pot, turn up the heat, and stir well to thoroughly combine and get rid of any lumps.
Bring to a boil and then reduce the heat slightly and, stirring occasionally, allowing the mixture to thicken and reduce for around 8-10 minutes.
Once ready, allow to cool and then decant into a pouring jar. Note that the sauce will thicken slightly as it cools, so don’t be too alarmed at how thin it is when hot.
How To Store
This syrup can be stored in an airtight container in the fridge for between 1-2 months. It may last even longer- however, I’ve always used it up within two months so far.
You may be able to freeze and thaw this, though I haven’t tried so I don’t know for sure. If you give it a go, let me know in the comments.
Oh and because of the fairy long shelf life, this makes for a wonderful edible gift item too!
How To Use
Now comes the fun part, its time to use this delicious syrup. Luckily, there are plenty of options for you to be able to do this.
- Mix into milk (dairy or any of these Vegan, Dairy-Free Milk options) for a quick chocolate milk.
- Drizzle over other drinks like milkshakes, coffee drinks (like this Mocha Frappuccino, Iced golden Frappuccino, Iced Latte, and more) as well as hot chocolate. You could even drizzle some inside a Bubble Milk Tea.
- Pour over ice-cream – like this Instant Ice-Cream or Caramel Ice Cream
- Drizzle over desserts – like this One-Minute Vegan Chocolate Mug Cake, Simple Fresh Fruit Sushi (Dessert Sushi), or Mini Pumpkin Cakes with Coconut Cream Frosting.
- Drizzle over pancakes and waffles – like this Fluffy Japanese Style Pancake Cake or even Mini Pancake Cereal.
- Use as a dip for dishes like these Fresh Summer Rolls or for fresh fruit.
Recipe Notes & Variations
- You could also add in a few coffee grounds (just a pinch) and that will also help to enrich the chocolate flavor and add depth of flavor. Add more, if you want to make a ‘mocha’ style sauce.
- You can adjust the amount of sweetener used according to your tastebuds. Start by adding half of my suggested amount and then increasing as needed. Make sure to do this while the sauce is still hot, so the sweetener probably dissolves into the mixture.
- For a thicker sauce, you can reduce it for longer over heat or add a little cornstarch to thicken. That will make more of a chocolate fudge sauce consistency then/
Related Recipes
If you’re looking for aother ‘natural’ versions of your store-bought staples then you might like thee following recipes/DIYs
- Strawberry Syrup
- DIY Simple Homemade Ketchup Recipe
- 5 Ingredient Simple Homemade Mayonnaise
- How To Make Mustard: Homemade Mustard DIY
- Apple Cider Vinegar
- How To Make Powdered Milk At Home
- Healthy Dark Chocolate
- How To Make Milk Chocolate
If you give this chocolate sauce recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Chocolate Syrup
Ingredients
- 1/2 cup maple syrup
- 1/2 cup cacao powder
- 1/2 cup water
- pinch salt
- 2 tsp vanilla extract
Instructions
- Combine all of the ingredients in a pot, turn up the heat, and stir well to thoroughly combine and get rid of any lumps.
- Bring to a boil and then reduce the heat slightly and, stirring occasionally, allowing the mixture to thicken and reduce for around 8-10 minutes.
- Once ready, allow to cool and then decant into a pouring jar. Note that the sauce will thicken slightly as it cools, so don’t be too alarmed at how thin it is when hot.
How To Store
- This syrup can be stored in an airtight container in the fridge for between 1-2 months.
Video
Notes
- You could also add in a few coffee grounds (just a pinch) and that will also help to enrich the chocolate flavor and add depth of flavor. Add more, if you want to make a ‘mocha’ style sauce.
- You can adjust the amount of sweetener used according to your tastebuds. Start by adding half of my suggested amount and then increasing as needed. Make sure to do this while the sauce is still hot, so the sweetener probably dissolves into the mixture.
- For a thicker sauce, you can reduce it for longer over heat or add a little cornstarch to thicken. That will make more of a chocolate fudge sauce consistency then/
Nutrition
AHHH. The easiest, quickest, perfect, put on EVERYTHING SAUCE that doesn’t sacrafice an ounce of flavor! I make this every 2 weeks now. I put it in my coffee everyday. I put it on French toast this morning. Super fancy but like the easiest hack ever. My girlfriend thought I bought her a coffee the other day and I told her it was the new sauce i’ve been using! It made me feel so validaded annnnd like I don’t HAVE to buy a mocha! I can just add this to my milk and coffee in the morning. Thank you for this wonderful recipe I feel like I should have known all along but haven’t had until now. I’ll be making this ’til I die. I added cinnamon in it today, not sure I will put it into the mixture in the future i’ll just garnish on top of my bevies
Thank you so much for your comment, Lindsey. Glad you are enjoying the chocolate syrup 🙂