Homemade Chocolate Mocha Syrup

This chocolate mocha syrup is dark, rich, and bittersweet, and so easy to make.
It's a perfect simple dessert sauce to drizzle over a scoop of ice cream, a
brownie sundae, delicate rolled crepes, or a slice of cheesecake.

Servings: 2.25 cups

Author:

Prep Time
10 minutes

Course:

Drinks Dessert Sauces Baking Basics

Cuisine:

American Contemporary

Keywords:

Vegetarian brunch Gluten-Free comfort food ice cream winter Coffee budget bites frugal Valentine’s Day beverages chocolate gift dessert sauce

🧂 Ingredients

2 cups water
1 ⅓ cups cocoa powder
1 cup sugar
1 tbsp instant espresso powder
2 tsp vanilla extract
½ tsp kosher salt

Instructions

1 In the saucepan, bring the water and sugar to a boil, whisking to dissolve the
sugar as you heat it.
2 Add the cocoa powder and salt, whisking until well incorporated and simmer for
three minutes. If the cocoa powder is very lumpy, you may want to sift the cocoa
powder.
3 Whisk in the vanilla and instant espresso or coffee powder (or the espresso) and
bring the mixture just up to a simmer again, then immediately remove from the
heat.
4 Cover, and let the mixture cool slightly for a few minutes.
5 If you are storing your syrup in a clean or sterilized canning jar, you can
transfer the hot syrup into a preheated jar.
6 If you are using a plastic squeeze bottle, wait until the syrup is cooled to
lukewarm before transferring it to the bottle using a funnel.