Homemade Chocolate Syrup
10 minute homemade chocolate syrup! Sweetened only with pure maple syrup. Perfect for chocolate milk or even mochas!
Today we chat homemade chocolate syrup that you can use for chocolate milk (that’s naturally sweetened with maple syrup!).
And with the weekend coming up, I figured today was the perfect time to share.
Because weekends are even better if they include homemade treats!
Now, I am definitely one of those people who realllllyyyyy likes to have something sweet at night after dinner.
And a glass of homemade chocolate-y milk totally does it for me. Makes me stop thinking about the plate of cookies I want to consume instead.
Now, I’ve been playing around with DIY chocolate syrups for quite a bit of time – the four containers we currently have in our fridge most definitely prove it.
Because I wanted to create a version that used a natural sweetener, like pure maple syrup.
And after a whole lotta testing, I finally have the version to share with you.
It’s perfectly chocolate-y and stirs into whatever kind of milk you like. I usually go for either almond milk or regular whole milk. But pick your poison.
I mention this below in the actual recipe, but I LOVE to use a mix of regular natural cocoa powder and darker, dutch-processed cocoa powder. I do about half and half. It results in a sort of dark chocolate milk. Amazing, guys. Amazing.
I think this syrup would also be perfect for a homemade mocha.
Why I didn’t think of that until now, I have no idea. Palm to face. We all know what I’m making this weekend.
Additional DIY Recipes You Might Enjoy!
- Homemade Strawberry Milk
- Homemade Pumpkin Spice Coffee Syrup
- How To Make Balsamic Glaze
- Homemade Spiced Sugared Cranberries
- Homemade Raspberry Marshmallows
- DIY Hot Fudge Sauce
- Homemade Vanilla Syrup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- ¾ cup pure maple syrup
- ¾ cup water
- ¾ cup unsweetened cocoa powder*
- pinch of salt
- 1 teaspoon vanilla extract
- milk of choice, for serving
- Add the maple syrup, water, cocoa powder and salt to a small saucepan. Set the pan over medium heat and cook, whisking almost constantly, until the mixture comes together (and the lumps smooth out).
- Allow the mixture to come to a gentle simmer, whisking once or twice as it comes to the simmer.
- Turn down the heat just a tad and continue to cook for about 3 minutes, whisking frequently, until the mixture has just barely thickened up a bit - it will still be pretty thin (do not walk away while it’s simmering!!). Remove from the heat and stir in the vanilla.
- Let cool completely, then store the syrup in the refrigerator. The mixture will thicken much more as it cools.
- To serve, add a few tablespoons (or to taste) of the chocolate syrup to a glass of milk and stir until well combined.
*You can use regular cocoa powder here or even a blend of cocoas (I like to do half regular cocoa powder and half dutch-process cocoa powder). Using a mixture of the two results in a sort of dark chocolate syrup for the milk - so so good.
The longer you let this syrup cook (after it reaches the point where it is simmering), the thicker the syrup will be at the end after it cools. While it still tastes great if you go longer, I’d highly recommend using the 3 minutes listed in the recipe since it is much easier to pour / stir into the milk this way.
A note on storage - it is easier to store this in a jar or container where you can kind of spoon it out. If you store it in a jar like you see in the pictures, it can take some time to get it out (kind of like when you use those stubborn glass ketchup bottles)! I’ve learned this the hard way!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 89 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 17mg Carbohydrates: 20g Fiber: 1g Sugar: 15g Protein: 1g