Homemade Chocolate Syrup for Chocolate Milk
Chocolate milk is a beautiful thing. And it’s even more beautiful (and yummy!) when made with homemade chocolate syrup!
And since we’re talking beautiful, let me tell you, a homemade chocolate syrup with only 5 1/2 pronounceable ingredients (because seriously, does a pinch of salt count as a full ingredient?) that takes minutes to prepare…well, that is definitely a beautiful thing.
Chocolate milk is a splurge at our house and my four boys are giddy with excitement when I offer it as a beverage option. Um, yeah, we probably need to get out more if my declaration of “let’s make chocolate milk!” induces cartwheels, brotherly chest bumps and all around circus mania thrills.
Up until now we’ve used Ovaltine or Trader Joe’s chocolate syrup as our chocolate milk mix-in but I can easily and confidently say that this chocolate syrup will be replacing both of those. The flavor is deep and rich and absolutely perfect. And the resulting chocolate milk is…well, beautiful.
I’m off to slurp some chocolate milk with my kiddos.
One Year Ago: Buttermilk Lime Shortbread Bars
Two Years Ago: BBQ Pulled Pork Sandwiches {Slow Cooker}
Three Years Ago: Caramel Crunch Bars
Homemade Chocolate Syrup for Chocolate Milk
Ingredients
- ¾ cup (159 g) light brown sugar
- ¾ cup (159 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- pinch of salt
- 1 cup cold water
- 1 tablespoon vanilla extract
Instructions
- In a medium saucepan whisk together the brown sugar, granulated sugar, cocoa powder and salt until combined. Add the water and whisk until combined and no lumps remain.
- Heat the mixture over medium heat and bring to a boil, whisking often. Reduce the heat to medium-low and simmer, stirring occasionally, for five minutes, until the mixture is slightly thickened.
- Remove the pan from the heat and stir in the vanilla. Pour the sauce into a mason jar or other lidded container, let it cool to room temperature, and cover and refrigerate.
- Stir in a spoonful or two of the syrup into a glass of milk (adjust the amount of chocolate syrup depending on how chocolatey you like your milk).
Notes
Recommended Products
Recipe Source: from Slow Roasted Italian sent to me by my friend, Kim (in MD)!
We made this tonight to have with our fresh goat milk. We used organic cacao instead of cocoa, and the flavour is incredible! Thank you for this recipe!
I was not able to make chocolate milk with it, it just clumped and wouldn’t mix in. It’s great on ice cream though!
This is a great recipe! It came out better than I imagined. I appreciate that you use both sugars.
My little brother has recently come to really like chocolate milk. He’s a teenager, so he was going through it like no tomorrow. He ran out and so I thought I’d make him some to avoid going out to the store and he loved how it turned out! I’m looking forward to trying it in my coffee as well. Great recipe 🙂
Very good just as good as the (Hershey ‘s) it’s delicious i recommend making it
I made half your chocolate syrup recipe just to try it. WOW! what a delicious version. Flavours up milk perfectly without being too sweet. My husband and I had some drizzled over ice cream for dessert. I will continue to make and use it and will think of you each and every time. Many thanks for posting your recipe!
So good! I made this for my kids today and had a test cup of chocolate milk, you know, just to be sure. So much better than store bought! And so easy! Definitely use the medium sized pot though. I didn’t and nearly had a very messy boil over. Bonus, it smells incredible while you’re making it! Thanks Mel!
This is my go to recipe for chocolate sauce that I use in a latte to make it a mocha, for delicious hot chocolate and even warmed over ice cream. You will always find a jar in my refrigerator. Just a few adjustments: I reduce both sugars by 3 TBS and use a Dutch-process high-fat cocoa.
I recommend make as written the first time and then make adjustments the next time.
Delicious and versatile chocolate sauce recipe.
Try using high-proof vodka instead of water if you’re looking for a sticky chocolate syrup for ice cream. The alcohol will mostly evaporate during cooking. Make sure to put it in a wide mouthed jar as it’ll be very thick if you keep it in the fridge.
This my 1st time making home made choc syrup. This recipe was very easy to make. It was a bit thinner than I expected, but now that I know that I can pour from the container ( I used an empty washed out store bought choc. syrup container) more slowly so not to use to much. This is very good and I will definitely be making more.
Thankyou for this recipe. I made it. Love it. However, I made a change. Don’t say uho. I am a follower of Ina Garten and she likes to put a dram or two of coffee when she in doing chocolate. Soooo, I put a wee dram or two into the water. Oh my goodness it is heavenly. I am into the King Arthur people. I used their cocoa powder. RICH & HEAVENLY. Next time I make it I’ use Hershey’s and no coffee. So I can see what it is all about. Taikuu, Barbara Collison
This is a good recipe. After refrigerating, mine was super thick, like hot fudge sauce. This certainly could have been from me cooking it too long. It still mixed in with cold milk, just took a bit more effort. So next time, I either need to not cook it as long, or do not store it in a squeeze bottle….but the taste was spot on!
So easy to make,
1wzg6kknx I just put it on ice cream with bananas soooo yummy
it really works i was able to make my little sister a sweet treat
just by doing the ingredients and no heat
thank you so much