This is simply the best homemade chocolate syrup recipe, friends. Perfectly balanced between sweetness and chocolaty-ness and with full deep flavor thanks to using less refined sugar and a touch of instant coffee.
You are seriously going to want to make this chocolate sauce. I can tell you from personal experience that it makes a killer glass of chocolate milk and is also delicious over ice cream!Note that I'm telling you to "See Notes" often in this recipe. That's because this is a starting point for you. You can add more or less of most of the ingredients, depending on your taste.
1cupless refined sugar such as Sugar in the RawSee Notes
½teaspooninstant coffeeSee Notes
1/4-1/2teaspoonkosher saltSee Notes
½cupcocoa powderSee Notes
1 ½teaspoonsvanilla extract
Instructions
Combine the water, sugar, salt, and instant coffee in a medium saucepan.
Bring to a boil over medium high heat.
Once your liquid is at a boil, whisk in the cocoa powder.
Keep an eye on the heat to keep the sauce at a rolling boil for five minutes. Stir frequently.
After 5 minutes, remove from the heat and whisk in the vanilla.
Strain into jars or containers of your choice. Makes about 1 1/2 cups of chocolate syrup or about 12 2 Tablespoon servings.
Video
Notes
Ingredient Notes
You can use plain white sugar, but I really suggest you use something less refined. It will add to the overall flavor of the sauce.
You can use up to 1 teaspoon of instant coffee if you'd like. It really depends on how sensitive you are to coffee flavor. Of course, if you love it, feel free to use more to make a true mocha syrup.
Use at least 1/4 teaspoon of salt. You can use up to 1/2 teaspoon if you like, especially if it seems bitter to you. The salt will counteract any bitterness.
I have made this syrup with both 1/2 cup of cocoa powder and 3/4 cups. The one with more cocoa powder is of course a bit more chocolatey, but honestly not so much that I would notice. The main difference between the two is that using more cocoa powder yields a thicker sauce once it's chilled. Either way, you really can't go wrong.
Nutritionals
Nutritional information is based on the ingredients as listed, not the possible amounts listed here in the notes.
Storing
You chocolate syrup will keep in the fridge for a good 4 weeks.
Scaling the Recipe
You can double or even quadruple this recipe if desired. It would make great gifts! You could even give people the mix and all they'd have to do is add water and bring it to a boil for five minutes!