Coffee 101: Chocolate Syrup

Life is too expensive to buy a coffee every day. So, let me teach you how to make basic coffee syrups. Last time we made vanilla. Today let’s make chocolate syrup. It’s super easy and pretty much the same steps as the vanilla. So, if you’ve mastered it, you can master this one.

Ingredients

• 1 cup of sugar
• 1 cup of water
• 1 cup of cocoa
• 1 tablespoon vanilla extract
• pinch of salt

Step 1: Combine Dry Ingredients

Put all of your dry ingredients in a saucepan and stir them up until they’re completely combined. Cocoa has a tendency to lump so make sure it’s smooth. And if you don’t spill cocoa all over your stove it doesn’t count.

Step 2: Add Water and stir well

Again, this needs to be stirred really well. You don’t want lumps in your syrup. It’s going to look like mud but hang in there.

Step 3: Heat until sugar is dissolved

Keep whisking until the sugar is completely dissolved. I don’t cook mine on a high heat. This can burn super easy. I would set your stove to medium heat.

Step 4: Final Product

I let my chocolate syrup thicken a little more than my vanilla. That’s just my personal preference you can make it as thin or thick as you want it.

Step 5: Refrigerate

Transfer to a mason jar. Once cooled keep it in the fridge for up to a week. If it lasts that long.

How To Use It

This syrup begs to be used in an iced mocha.