Homemade Chocolate Coffee Syrup
Hey there!
This homemade chocolate coffee syrup will revolutionize the way you make coffee.
It has a lot of chocolate flavor and a little bit of coffee flavor.
You can drizzle it over ice cream, mix it into milk to make a homemade mocha, or even use it as a dip for fruit.
(because why not?).
Ingredients
- 1/2 cup of cocoa powder
- ¾ cup of granulated sugar
- ¾ cup of brewed coffee (hot and strong!)
- 1 teaspoon of vanilla extract
- a sprinkle of salt
Tools Needed
- A small pot
- Whisk
- Cups and spoons for measuring
- A small glass jar or bottle to keep it in
Instructions
- In a small saucepan, stir the cocoa powder, sugar, and salt together with a whisk until they are all mixed in.
- While whisking, pour the hot coffee into the pot. Put the pot on medium heat and keep whisking until the liquid is smooth and starts to thicken (approximately 5 to 7 minutes).
- Take the pot off the heat and mix in the vanilla essence. Let the syrup cool down for a few minutes.
- Put the cooled syrup in a container or glass jar. Put it in the fridge, and you’ll always have a chocolatey boost when you need it!
Tips & Tricks
- Use good cocoa powder; it really changes the taste! For the greatest results, choose high-quality cocoa that isn’t sweet.
- Hot coffee is important—make sure your coffee is fresh and hot so it mixes well with the other components.
- Don’t forget the salt. It really brings out the chocolate flavor and balances the richness.
- Keep stirring all the time. This maintains the syrup smooth and stops it from burning at the bottom.
- Change the sweetness: If you don’t like it as sweet, cut back on the sugar a little or use a natural sweetener.
- No coffee? Instead, use hot water and a teaspoon of instant coffee or espresso powder.
- Want it without dairy? Don’t worry; it’s already dairy-free! Just check that your cocoa powder and sugar are OK for vegans.
- Put a spin on it: For a Mexican chocolate flavor, add a teaspoon of cinnamon. For the holidays, add a dash of peppermint essence.
Storage & Longevity
This syrup will last in the fridge for up to two weeks. Put it in a jar that won’t let air in and mix it quickly if it gets too thick.
You may keep the syrup in the fridge for up to two weeks if you put it in a sealed glass jar.
If it gets too thick, add a little boiling water and whisk it in, or microwave it for 10 to 15 seconds before using.
Final Thoughts
Let’s work together to make something tasty!
And that’s all there is to it.
This chocolate coffee syrup you make at home will make your drinks and treats even better.
I’d love to know how you utilize it!
Leave a comment below to tell me how it went or to ask any questions you may have.
Enjoy your cooking! 😊