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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

DIY Chocolate Syrup Cooking View

I strongly believe that one of the very best things about being an adult is that I can drink chocolate milk whenever I want, and no one can say a single word about it.  It is a perk I enjoy frequently.  However, as an adult I am increasingly aware of both the ingredients we consume as well as the environmental impact of our habits.  We have eliminated the majority of processed foods from our diets and I am generally pretty careful not to buy items containing high fructose corn syrup.  Because of this, each glass of chocolate milk I drank was less and less enjoyable – I felt very guilty about my reliance on Hershey’s chocolate syrup.

So, what else to do but make my own chocolate syrup?  Thankfully this recipe is so simple it can be made in less time than it would take to run to the store for the bottled stuff, and it uses just a few pantry staples.  Of course I use it for so much more than just chocolate milk – making homemade mochas, drizzling on ice cream sundaes, etc.  And as with just about everything homemade, this puts Hershey’s to shame.  It is so much more rich and chocolatey – a little bit goes a long way.

Note: The bottle pictured is from Sur La Table.  The straws are from Bake It Pretty.

DIY Chocolate Syrup

Ingredients

  • 1¼ cups sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup water
  • ¼ tsp. salt
  • 2 tsp. vanilla extract
Cooking View

Directions

  • In a medium saucepan, combine the sugar and cocoa powder and whisk briefly to break up any clumps.  Stir in the water and salt and bring to a boil over medium-high heat, stirring frequently.  Once the mixture reaches a boil, reduce the heat to medium-low and let simmer until slightly thickened, about 5 minutes.  Remove from the heat and let stand for 5 minutes.  Stir in the vanilla.  Store in the refrigerator.

Source

  • Crystal L.

    How long does this keep in the fridge? I can’t wait to try making some!

  • Crystal L.

    How long does this keep in the fridge? I can’t wait to try making some!

  • Anonymous

    Please read the above comments, this has been addressed. Thanks.

  • Anonymous

    Please read the above comments, this has been addressed. Thanks.

  • annieseats

    Please read the above comments, this has been addressed. Thanks.

  • Lydia B.

    Annie, we can’t see old comments from before the design change. :(

  • Lydia B.

    Annie, we can’t see old comments from before the design change. :(

  • Marissa

    all the comments are gone.

  • Marissa

    all the comments are gone.

  • Anonymous

    They are in the process of being imported and will be available soon.

  • annieseats

    They are in the process of being imported and will be available soon.

  • Anonymous

    They are being imported and will be available soon.

  • annieseats

    They are being imported and will be available soon.

  • Cheryl A.

    Hi, Annie…I love this; it is so good! Just wondering…mine got reeeeallly thick once it was refrigerated. Is this normal, or did I possibly mess it up?

  • Anonymous

    Sounds like maybe you cooked it too long.

  • annieseats

    Sounds like maybe you cooked it too long.

  • Jenna S

    Love all of your recipes… curious to know where you find the bottles to store the syrups? I couldn’t find them in my grocery store :(

  • Jenna S

    Love all of your recipes… curious to know where you find the bottles to store the syrups? I couldn’t find them in my grocery store :(

  • Anonymous

    It’s mentioned in the post.

  • annieseats

    It’s mentioned in the post.

  • Jenna S

    Whoops, totally overlooked that. Just found one in my area. Thank you!

  • Jenna S

    Whoops, totally overlooked that. Just found one in my area. Thank you!

  • Marissa

    until they are, how long is the shelf live on this? i’m making it for x-mas :)

  • Marissa

    until they are, how long is the shelf live on this? i’m making it for x-mas :)

  • Anonymous

    Shelf life, don’t know. In the fridge, a long time.

  • annieseats

    Shelf life, don’t know. In the fridge, a long time.

  • Hamfam00

    where did you get your adorable glass bottle? getting ready to try this now…

  • Anonymous

    It’s listed at the bottom of the post.

  • http://lifeiwant.com/ Jen

    This is awesome. Love it!

  • Sierra Luther

    I made this last night with Hershey’s Dark Cocoa Powder and it is so. stinking. good. I also used some vanilla extract that I made with Seagram’s Dark Honey Bourbon. This is amazing. Thanks for the recipe!

  • Shannon

    So delicious :) My 19 month old son eats primarily organic foods and drinks. I love being able to make this myself with organic ingredients. It makes so much and it is so easy. He eats very little sweets/sugar, but I feel confident that this sweet treat is not all that bad once in awhile. I will not buy the syrup in stores anymore. Thank you for always being so reliable when I am looking for a specific recipe, just love your blog :)

  • Vanessa F.

    I have my suspicions about the answer to this question, but I’m curious … When you make it, does it taste good by itself, right out of the bottle?

    I tried this recipe the other day, and it’s not something I would enjoy by itself. I still have it in the fridge, but I’m a little afraid to use it in my coffee. (on the other hand, what’s the worst that could happen?)

    I swapped Splenda for the sugar, and I was trying to use up a generic brand cocoa. So . . . I suspect I blew it with either or both of those ingredients! I try to avoid artificial sweeteners in my kitchen (and my coffee!), but of course I was trying to cut down on the calories.

  • Anonymous

    I think it tastes great personally. I never use artificial sweeteners and I’m guessing that is a large part of the problem.

  • Vanessa F.

    Ok, I’ll be scrapping that first batch and trying again!

  • http://jessicainsd.blogspot.com/ Jessica @ Sunny Side Up

    Did I finally make this yesterday? Yes. Was it delcious? Yes. Have I had 4 glasses of chocolate milk since? Maybe. Did I drizzle a little bit directly from the squeeze bottle into my mouth just to see how it tasted on its own? Maybe. :)

    Thanks for sharing! I loved it!

    PS. Where is that bottle from? KIDDING!

  • Anonymous

    Ha!

  • Isabell

    I’m just wonderingvhow much does it equal to, half a liter maybe?!
    Eventhough i read the comments i didnt find an answere.
    I just want to make sure the bottle i get will fit all of the syrup in it.

    Thanks isa

  • http://twitter.com/symmetricmom Katie

    mmm…I couldn’t even wait for it to cool before I tried it and I was impressed! Thanks for sharing this recipe, I love your site!

  • http://www.facebook.com/people/Laura-Southwell-Feniak/522216531 Laura Southwell Feniak

    My children love this. I have made this a few times now for them. Thanks you for the great recipe. I

  • April

    I was skeptical that this would taste like Hershey’s syrup or have the consistency. Wow! LoVE IT! My kids drink choc milk every morning and I buy the Hershey’s Lite syrup which doesn’t list HFCS but it obviously has sweetner in it which I don’t like. So this is perfect! Thank you! I put it right in the Hershey’s squeeze bottle and we are set to go!

  • Kristin Pinyan

    Awesome idea! That’s one more product I can make myself from scratch. I’ve bought my last bottle of Hershey’s . . .

  • Cecily

    Just made this! So good! Definitely not buying hershey’s syrup anymore….

  • http://www.facebook.com/Kristy.Perretta Kristy Perretta

    Love this!!!

  • Vanessa F

    Uh, yeah. Splenda = horrid. Regular sugar = delicious. Lesson learned.

    I usually try to avoid the fake stuff myself — everything in moderation, right? — but if I wasnt convinced before, i certainly am now that the chemicals are NOT worth the trade-off!

    Thanks once again for a keeper!

  • annieseats

    Good to know :) Glad it worked out for you!

  • Emily

    Woot woot!! Doing this tomorrow–thanks so much!

  • Kristi Owens

    Annie, do you think there would be a problem making this and then shipping it in Christmas baskets with instructions to refrigerate upon opening? I don’t see any milk / egg based ingredients that would make me think that it would turn in a matter of few days. I wanted to do this with your caramel sauce, but I’m not sure it would be such a good idea with the cream. Thanks!

  • annieseats

    I have kept the caramel sauce at room temperature successfully for a long period of time when it is properly made. If there is any doubt though, keep that refrigerated. I haven’t tried with the chocolate syrup. For some reason I feel like it should be refrigerated but I have no real basis for that. Good luck with whatever you decide!

  • Krista Young

    Made this several months ago and was not impressed. I used Hershey’s cocoa and simmered the entire 5 minutes. The taste was just not right and it was way too thick for making choc milk. We were just not using it that often, so I dumped it and made a new batch last night.

    Used Callebaut Dutch Process Cocoa and simmered three and a half minutes. I filled the bottle and we had the rest over ice cream. I sucked some straight and OK, Wow. So I think this is all about what cocoa you use. I can’t wait to go buy some milk try it that way.

  • Carley

    So simple and way better than store bought!! I do recommend keeping it in the fridge. I made a couple bottles for baskets and thought they would be fine out on my counter but they kind of solidified. I have been told by the people who I gave it to that if you put the bottle in hot water it starts to loosen up a bit.

  • The Lovelyist

    I saw this asked earlier but didn’t see an answer…as a single gal, I don’t want to make too much…how much does this make?

  • annieseats

    You store it in the fridge and use as needed, so there is no reason to reduce the quantity. Enjoy!

  • mel

    Any thoughts on white chocolate syrup?

  • annieseats

    Not really. I’m not a huge fan of white chocolate.

  • Heather Burkowski

    White chocolate is mostly sweetened cocoa butter with all the chocolate solids removed. I can’t think of how one would make that into a syrup. It would be like trying to make sweetened olive oil syrup. I’d love to be proven wrong though. I love white chocolate.

  • holly ketchum

    I made this tonight and my son said he can’t sleep because it smells so good. It also also tastes delicious!