Easy Homemade Coffee Chocolate Syrup (Step-By-Step Guide)
You’ll only need a few basic tools and ingredients, most of which you probably already have in your kitchen.
Equipment
- Small to medium saucepan (preferably nonstick or heavy-bottomed)
- Whisk:
- Measuring cups and spoons
- Fine mesh strainer or sifter (optional, for cocoa powder)
- Heat-safe spoon or spatula
- Glass jar or squeeze bottle for storage
Ingredients
- ½ cup unsweetened cocoa powder (I like using Rodelle for its deep, rich flavor)
- 1 cup granulated sugar (or brown sugar for deeper flavor)
- 1 cup water
- Pinch of salt
- 1 teaspoon vanilla extract (optional, for aroma and depth)
- 1–2 teaspoons espresso or ½ teaspoon instant coffee (optional, enhances coffee richness)
Instructions
- Step 1) Mix Dry Ingredients: In your saucepan, combine cocoa powder, sugar, and salt. If your cocoa is clumpy, go ahead and sift it. This makes a difference in how smooth the final syrup turns out. Then give it a quick mix before adding liquid.
- Step 2) Add Water and Simmer: Slowly pour in the water while whisking to combine. Next, turn the heat to medium and bring it to a gentle simmer, not a full boil. You want to let it cook for about 4 to 5 minutes, stirring frequently to prevent burning or sticking at the bottom.
- Step 3) Add Flavor Boosters: Once the mixture is glossy and thickened slightly, remove it from heat. Afterward, stir in the vanilla extract and, if you want a deeper coffee-chocolate blend, add your espresso shot or instant coffee now. This step is optional, but totally worth it if you love mocha-style drinks.
- Step 4) Cool and Store: Let the syrup cool slightly—it’ll thicken a bit more as it sits. Then pour it into a glass jar or a clean squeeze bottle (makes it convenient for morning lattes). You want to store it in the fridge and give it a shake or stir before using.