Chocolate Syrup

I haven’t tried this yet, but I’m posting it here for future reference. It makes 2 1/4 cup syrup.

Tazza di Luna - Angela


  • 1 1/2 cup table sugar
  • 1 cup cocoa powder
  • 1/8 teaspoon table salt
  • 1 1/4 cup boiling hot water
  • 1 teaspoon vanilla extract (optional)


In a medium saucepan over medium low heat, stir the sugar, cocoa, salt, and water together in the pan.  Allow the mixture to come to a slow boil for 5 minutes, do not stir.  Remove from heat.  Add the vanilla.  Transfer to clean mason jar.  Allow to cool on the counter. Close with a good fitting lid and store in the refrigerator.

Chocolate syrup keeps well in the refrigerator for up to a month.

Use this syrup to flavor iced coffee, make hot chocolate, cold chocolate milk or drizzle it over your ice cream.

Homemade Chocolate Syrup

Homemade Chocolate Syrup

Recipe and Image Credit: Simple Daily Recipes

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