Gather around and let me tell you a love story… Once upon a time, there was coffee and chocolate. They loved each other and made mocha everything. However, before long it was discovered that coffee was actually rather bitter, and that made chocolate sad. Knowing that she deserved better, chocolate set out to find a new partner and quickly found Gevalia Cold Brew Concentrate in the coffee aisle. In love with his smooth character, handsome packaging, and rich taste, they lived happily ever after.
Gevalia Cold Brew Concentrate is a delightfully different way to enjoy your coffee, and it is perfect for this Chocolate Coffee Syrup. The smooth taste blends perfectly with the chocolate flavor, making an ideal ice cream topping!
Look for Gevalia Cold Brew Concentrate in the coffee aisle, since unlike other cold brew products, it is actually shelf stable. I found mine at Walmart! Plus, right now you can save money with this Ibotta offer.
I made this Chocolate Coffee Syrup with the Gevalia Cold Brew Concentrate House Blend, but I was thinking using vanilla would exceptional as well! Feel free to mix it up.
The trickiest part about making this Chocolate Coffee Syrup is timing your cook time properly. The reason this can be difficult is that the syrup thickens as it cools, so it is hard to tell when it is just right while it is still hot. To get the right consistency I recommend ensuring it undergoes a controlled boil for at least three minutes, not simply heated. Obviously, you don’t want it to boil over, so adjust the heat as needed. Also, make sure you frequently stir to avoid scorching.
Infused with the smooth rich flavor of cold press coffee, this Chocolate Coffee Syrup comes together in minutes!
- 1 cup sugar
- 1 cup coffee (1/2 cup Gevalia Cold Brew Coffee and 1/2 cup water)
- 1/2 cup cocoa powder
- 1/4 tsp salt
In small saucepan combine sugar, coffee, cocoa powder, salt, and whisk to combine while bringing to a boil.
Boil gently for 3-5 minutes, stirring to prevent scorching.
Place in the refrigerator to cool completely. The sauce will thicken as it cools so don't worry if it is a little runny while hot.
Store in air-tight container until ready to use.
IF YOU LIKED THIS RECIPE you will love my Coffee Crusted Steak Rub!
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