If you love speciality coffees such as mocha and cappuccino, you might have considered making your own chocolate syrup to keep handy for adding to drinks. Chocolate syrup is a really useful addition to the kitchen – not only is it great for adding punch to coffee, you can also use it for making a quick chocolate milkshake, adding to baking recipes or pouring over ice cream for an easy pudding.
Home made chocolate syrup recipe
170g light brown sugar (Demerara)
170g granulated sugar
125g unsweetened cocoa powder
240ml cold water
Optional – one tablespoon flavouring extract, such as vanilla, orange or almond
Place the sugars and cold water in a heavy saucepan, and stir with a wooden spoon until fully mixed. Add the water, and whisk vigorously until no lumps remain. Turn the heat onto low, and stir until the sugars melt and the liquid is fully combined. Turn the heat to medium, and bring to a boil, stirring constantly to make sure the liquid doesn’t stick to the pan and burn. Once boiled, turn the heat back down to low and allow to simmer, until the liquid has reduced and the mixture has thickened to a syrupy, pouring consistency. Remove from heat, and stir in the flavouring extract if using. Pour into a clean, sterilised bottle and allow to cool completely before sealing and placing in the refrigerator. The syrup should keep for four – six weeks if stored in the refrigerator.
If you’d like to keep a bottle of chocolate syrup on stand by in your kitchen but don’t have time to make it yourself, then browse our range of top quality readymade syrups on the Coffee Ingredients page of our website. A one litre bottle of syrup is only £7.29, and we have a range of flavours to choose from including chocolate.