Infused with the smooth rich flavor of cold press coffee, this Chocolate Coffee Syrup comes together in minutes!
Attention coffee lovers, turn your kitchen into your favorite coffee shop with this easy recipe! The combination of dark roasted coffee and sweet chocolate combines into one deliciously sweet syrup perfect for drizzling over ice cream, in hot chocolate, or stirred into your favorite coffee drink! The best part is, it only takes 5 minutes and 4 simple ingredients to cook up a batch of this mocha-flavored syrup.
- Unsweetened Cocoa Powder - Sweetened cocoa powder will be too sweet with the additional of sugar.
- Coffee - I recommend strong brewed coffee for a pronouced coffee flavor. I use regular coffee, but decaf coffee can also be used.
- White Sugar - Brown sugar can be substituted to bring the flavor in a different direction.
- Salt - Kosher salt is ideal.
How to make Chocolate Coffee Syrup
To make this simple syrup, add the cocoa powder, coffee, granulated sugar, and a pinch of salt to a small saucepan. Mix together and bring to a boil over medium heat to ensure the sugar dissolves, then reduce to low heat to keep the boil under control. Your mocha sauce will begin to thicken as it boils.
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.
Finally, place the homemade chocolate sauce in the refrigerator to cool. It will continue to thicken as it cools so don't be alarmed if it still appears thin initially.
How to store your homemade syrup
I keep my homemade chocolate coffee syrup in a squeeze bottle in the refrigerator. This makes it easy to store and easy to use. However, I understand most people don't keep empty squeeze bottles lying around, in which case I recommend using a mason jar instead. Whatever you decide to use, I recommend ensuring it is an airtight container for the best flavor.
Uses for your homemade Chocolate Coffee Syrup
- Drizzle over ice cream or ice cream sundaes.
- Top pumpkin pie.
- Stir into hot cocoa.
- Add to cold milk.
- Make your favorite coffee shop drink.
More coffee recipes
Can you do me a favor? If you enjoyed my post would you mind sharing it with your friends? You can see more of my recipes by liking me on Facebook and follow me on Pinterest too. Otherwise, stay up to date by getting each new post sent directly to your inbox by subscribing today.
Chocolate Coffee Syrup
- 1 cup coffee
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon 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.
This recipe was originally published June 29, 2017 on FoxValleyFoodie.com.
This was much easier to make than expected, thanks for the recipe!