This Chocolate Simple Syrup is smooth, rich, and incredibly versatile. This homemade syrup can be adjusted into either a thin coffee syrup or a thicker dessert-style chocolate sauce.
I am in the thick of my coffee syrup journey. I love me a good black coffee - almost always cold brew, year round! But there's something that just gets me about a sweet treat.
Especially when I make my own syrups. I can control the flavor. The sweetness. The amount I use in my drink.
And this chocolate simple syrup is the perfect example. The basic recipe is a thin syrup, most like a classic simple syrup in texture. But if you want a thicker sauce for ice cream, I have instructions for that. If you want no refined sugar, I have an option for that too! Perfectly customizable for anything you want to do!
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Why You'll Love This Chocolate Simple Syrup
- Totally vegan and dairy free - with a vegan ingredients and no dairy, plus refined sugar free options, this syrup is perfect for all dietary restrictions
- Customizable texture - Make it thin or thick depending on your preference. Thin for classic coffee drinks or thicker for a decadent ice cream topping
- Perfect for coffee - Great for homemade mochas and lattes
- Better Than Store-Bought - Rich chocolate flavor without artificial ingredients
- Multi-Purpose - Works for drinks, desserts, and breakfast
Ingredient Notes & Substitutions
- Cocoa Powder: use unsweetened cocoa powder for deep chocolate flavor
- Sugar: you can use white sugar for a classic simple syrup. Or for a refined sugar free option choose agave, maple syrup, or even coconut sugar
- Vanilla: adds a great depth of flavor. Feel free to use vanilla extract or vanilla bean paste
- Salt: just a pinch of salt enhances the sweet flavors
- Water
Step-By-Step Instructions
Step 1. Heat the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves.
Step 2. Remove from heat. Add the vanilla and salt. Use a fine mesh strainer to sift in cocoa powder. Whisk well. Adjust the cocoa powder to your desired taste and thickness.
Step 3. Let cool before using on ice cream or in iced drinks.
Adjust the thickness
This recipe can easily be adjusted depending on how you plan to use it.
A thinner syrup is best for:
- iced coffee
- mochas
- lattes
- shaken espresso drinks
Use the ⅔ cup of cocoa powder suggested below.
A thicker syrup is best for:
- ice cream
- pancakes
- brownies
- dipping fruit
- drizzling desserts
Use the 1 cup of cocoa powder suggested below
Ways To Use Chocolate Simple Syrup
- Homemade mochas
- Cold brew or iced coffee
- Hot chocolate
- Protein shakes
- Pancakes and waffles
- Vegan ice cream sundaes
- Brownies and cakes
- Oatmeal
- Milkshakes
FAQ & Expert Tips
Store in the fridge for 2-3 weeks.
To make a thicker syrup, sift in more cocoa powder. You can do this right after you make the syrup or days later - either way be sure to sift to avoid clumps.
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📖 Recipe
Easy Chocolate Simple Syrup for Coffee
Equipment
Ingredients
- 1 Cup Water
- 1 Cup White Sugar can also use agave, maple syrup, or coconut sugar *see notes
- ⅔ - 1 Cup Cocoa Powder *see notes
- 1 Teaspoon Vanilla Extract or Vanilla Bean Paste optional
- Pinch Salt optional
Instructions
- Heat the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves.
- Remove from heat. Add the vanilla and salt. Use a fine mesh strainer to sift in cocoa powder. Whisk well. Adjust the cocoa powder to your desired taste and thickness.
- Let cool before using on ice cream or in iced drinks.
Notes
Nutrition
Nutrition information is an estimate.
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