Oct 8

Homemade Chocolate Syrup

Chocolate Syrup Recipe

Like most kids, my children love chocolate milk. But after becoming an educated label reader a few years ago, I just couldn't bring myself to purchase chocolate syrup for them any longer. Even the brands that advertised being HFCS-free were still filled with dyes and other additives that we try to limit, so I turned to the internet for a chocolate syrup recipe.

We tried a few that were so-so but nothing special, so I experimented a little and came up with this recipe.

I use organic sucanat to sweeten my homemade chocolate syrup. Sucanat is dehydrated cane juice, so it's not as highly processed as granulated sugar. You can substitute it 1:1 in most recipes, and I find that it adds a richer flavor.

When I'm making this recipe to mix with milk, I don't boil it for very long because I find it mixes more thoroughly when it's a thinner consistency. But you can also continue to boil and reduce it to use over ice cream -- yum!

Homemade chocolate syrup will store in the refrigerator for about a week, but it never lasts that long around here!

Chocolate Syrup Recipe

Chocolate Syrup Recipe


  • 1 1/2 cups water
  • 1 1/2 cups sucanat
  • 3/4 cup cocoa powder
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon vanilla
  • dash of salt


  1. Whisk together water, sucanat, cocoa powder, cinnamon (optional) and salt in a medium saucepan.
  2. Bring mixture to a boil, and continue to whisk while boiling until it reaches the desired thickness.
  3. Remove syrup from heat, cool for a minute, and then stir in vanilla.


I'm participating in 31 Days of 2012 this October with Nesting Place and a whole lot of other bloggers. Find all of my 31 Days of Homemade posts right here!

by Tara | 28 comments

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