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

  • Samina

    I know I should be reading labels, but I don't always & didn't realize that my old standby was so unhealthy. I'll give this a try, thanks.

    • I totally get it, Samina, and we try to not be too over-the-top about it. We just pick and choose what we're trying to cut out. I'd say we use kind of an 80/20 rule -- if we're conscientious about what we eat 80% of the time, we can splurge on the other 20% without a whole lot of guilt.

      Hope you enjoy it!

  • This sounds so good, love the homemade version!

  • Barb G.

    Thanks for the recipe! I was getting ready to buy the old standby syrup, but this will be a good use for the sucanat that I have in the cupboard. I'm sure this will have a better flavor than what I was going to buy.

  • Love your recipes!!

  • How fun! Great (sweet) minds must think alike, because I shared a recipe for homemade syrup today, too. I like your idea with cinnamon! It is so easy and so delicious. I'm enjoying your series!

  • I'm just curious, what is the purpose of the salt?

    • Tessa, I'm sure you could leave it out if you choose, but salt is always a good balance against sugar. We actually use Real Salt for almost all of our cooking and baking -- it still has all of the natural trace minerals in it, so it adds some additional nutrients, as well.

      The only time I don't use it is for something like the sugar cookies I posted the other day where the minerals might not dissolve all the way and leave flecks or recipes that are supposed to be smooth and creamy for the same reason.

      I know that's more than you wanted to know, but I figured maybe there were other readers that might be wondering why the salt in my photos always looks a little pinkish!

  • Angela

    Sounds wonderful! Is there anything that can be substituted for the sucanat? Like honey, agave, etc. Thanks

    • Good question, Angela! I know that granulated sugar would sub well, but I'm guessing you're trying to avoid that as well. Honey would change the flavor, but it might turn out fantastic. I don't have much experience with agave, so I can't help there.

      Some of the best recipes come from just tinkering around in the kitchen, so if you hit on something, please share!

  • Cheryl

    This looks yummy! I just made the Alton brown recipe (subbing honey for the corn syrup) & I forgot & boiled it too long, now that it's in the fridge & chilled it takes extra long to mix in milk....but just fine in my coffee.
    Homemade is SO much better than what I use to buy.

  • Nilufer

    Yummm! How about this with homemade whip cream! Mousse anybody?

  • SimSwim

    Do you know how long this will keep in the fridge? Thanks.

  • Best idea ever! My kids love chocolate milk and I will definitely give it a try.

  • EES

    Please excuse my ignorance but where do you buy sucanat ? I've never even heard of it before. I know my favorite brand of syrup has high fructose corn syrup in it so it is one of the items I haven't found a good substitute for so I'm definitely going to try this. I may just use sugar the first time before I go on the hunt for sucanat.

  • No problem at all! Actually, many grocery stores carry it now, but if you can't find it at your local store, Vitacost.com is a good online resource. If you register through this link, you'll receive a $10 credit good toward your first order.

  • Wow - that sounds amazingly easy! I will definitely try it. My son looooooves chocolate milk and I am sick of giving him the powder - it turns my stomach! thanks for this.

  • I WILL be making this asap!

  • EES

    I made this last night (with sugar) and my family loved it. It wasn't quite sweet enough for me (you probably have to add a LOT of sugar to compete with High Fructose Corn Syrup) so I'll probably add a little more sugar next time. My son drank it up really fast and wanted more! Thanks for the great recipe. It had previously never occurred to me to make chocolate syrup--not sure why.

    Did you try keeping this for 1 week in the fridge or how did you come up with that number? I was just trying to figure which ingredient would go bad. I wonder if I could freeze it? I don't know if the 3 of us will drink this all up in a week.

    Also, I found that no matter how long I boiled it, it never actually thickened. Did yours thicken? It is fine because I'm using it in milk but I was wondering if I did something wrong. I probably boiled it for 5-8 minutes.

    • Sucanat is sweeter than granulated sugar, so that may account for why it wasn't quite sweet enough for you.

      As for how long it keeps, I was trying to make an educated guess. There's nothing that can go bad, but I'd imagine that such a sweet environment could easily breed bacteria. It could very likely last longer (as Kathryn mentions below), but with five kids, I've never had the opportunity to test this out. In fact the batch I made for this post was gone within four days, lol.

      It won't get super thick when you're boiling, but it should coat a spoon and drizzle off. It will thicken up some more once you put it in the refrigerator.

  • This is so easy to make (for those who are still thinking about it) and I make a similar recipe every 2 weeks or so....my kids love chocolate milk. It will last a month or longer if you can keep them out of it. I have not canned it, but it is suitable for canning if you want to make a batch and water bath it. My recipe makes almost a quart container full.
    I sub sucanat 1:1 sometimes instead of white sugar, which gives it a more molasses-y taste. My recipe proportions are 3 c. sugar, 2 c. water, 1 c. cocoa, 1/2 tsp. salt. Boil for 3-5 min. and then add 1T vanilla. This has a little less water than the recipe above. Mine is a touch thinner than commercial syrup but I think its a nice texture. Serve over homemade ice-cream, or cream puffs with homemade chocolate pudding, and your peeps will think they have died and gone to heaven....or at least feel very loved. :-)
    I'll be adding cinnamon to my next batch--that sounds lovely!

    • Thanks, Kathryn! I've been wondering about canning it too, since my kids go through it so quickly.

  • I just tried this and loved it! I looked at the description for Sucanat on Amazon - since it said brown sugar right in the title, that's what I used instead. Must have been a good substitute, because the syrup came out great! It tastes so much like REAL chocolate - almost a dark chocolate flavor (which I love). Plus, it gave me an excuse to make sundaes :P Thanks so much for sharing!

  • EES

    Has anyone tried to freeze this? If I have any left over before I leave on vacation, I'll give it a try and let you know how it goes!

    I only have 1 kid so you can imagine I don't want to feed this to him 3 meals a day just to use it up! I've adjusted to the less sweet taste (had it 3 times so far). I think I was just initially expecting it to be sweeter (like the store stuff) but I like the taste as it is now.

  • linda

    I made this using the cinnamon and it went slimy and viscous like raw egg white or worse. Still tastes good but I would not add cinnamon next time.

    • I can't imagine why the cinnamon would cause that, Linda. Did you follow the recipe as outlined and add it at the beginning?

      • Linda

        Yes, I sure did. Actually, I googled to find out what happened only because I made this home remedy for congestion with acv, honey and cinnamon and it did the same thing. Got super gloopy! It's just something that cinnamon does. You haven't had that problem? Or do you make it without the cinnamon? Maybe I will try it with a cinnamon stick.

  • Marie

    Thank you do much for posting this. I made it the same day and it was the best choc. syrup ever!

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