Homemade Chocolate Coffee Syrup

Hey there!

Let me tell you, this homemade chocolate coffee syrup is a total game-changer.

It’s rich, smooth, and just the right mix of chocolatey goodness with a hint of coffee.

Drizzle it over ice cream, stir it into milk for a homemade mocha, or even use it as a dip for fruit

(because why not?).

Best part?

It’s super simple to make, and you probably already have everything you need in your kitchen.

Trust me, once you make this, you’ll never go back to store-bought syrups again.

Let’s dive in!

What You’ll Need

Cocoa powder – ½ cup
Granulated sugar – ¾ cup
Brewed coffee – ¾ cup (hot and strong!)
Vanilla extract – 1 tsp
Salt – A pinch

Pro Tips

Use quality cocoa powder – It makes a big difference in flavor! Go for unsweetened, high-quality cocoa for the best results.
Hot coffee is key – Make sure your coffee is freshly brewed and hot so it blends easily with the other ingredients.
Don’t skip the salt – That pinch of salt really brings out the chocolate flavor and balances the sweetness.
Stir constantly – This keeps the syrup smooth and prevents it from burning at the bottom.
Adjust sweetness – If you like it less sweet, reduce the sugar a bit or try using a natural sweetener.

Tools You’ll Need

Small saucepan
Whisk
Measuring cups and spoons
Small glass jar or bottle for storing

Substitutions and Variations

No coffee? Use hot water instead and add a teaspoon of instant coffee or espresso powder.
Want it dairy-free? No worries—it’s already dairy-free! Just make sure your cocoa powder and sugar are vegan-friendly.
Add a twist: Mix in a teaspoon of cinnamon for a Mexican chocolate vibe or a splash of peppermint extract for the holidays.

Make Ahead Tips

This syrup keeps really well in the fridge for up to 2 weeks. Just store it in an airtight jar and give it a quick stir if it thickens up.

How to Make Chocolate Coffee Syrup

Step 1: Combine dry ingredients

In a small saucepan, whisk together the cocoa powder, sugar, and salt until evenly mixed.

Step 2: Add coffee and cook

Pour the hot coffee into the saucepan while whisking. Place the saucepan over medium heat and continue to whisk until the mixture is smooth and starts to thicken (about 5-7 minutes).

Step 3: Stir in vanilla

Remove the saucepan from the heat and stir in the vanilla extract. Let the syrup cool for a few minutes.

Step 4: Store and enjoy

Pour the cooled syrup into a glass jar or bottle. Store it in the fridge, and it’s ready to use whenever you need a chocolatey boost!

Leftovers and Storage Tips

Store the syrup in a sealed glass jar in the fridge for up to 2 weeks.
If it thickens up too much, stir in a tiny splash of hot water or microwave it for 10-15 seconds before using.