chocolate syrup

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Chocolate Syrup

From the collection
Yield 1 cup


This syrup — adapted from Alice Medrich’s book Bittersweet — is just the thing for ice cream, chocolate milk, or caffè mocha, and it will make the best egg cream of your life.


oz. (about 5 tablespoons) unsweetened cocoa powder
oz. (½ cup) sugar
~ Pinch of salt
½ cup boiling water
½ tsp. vanilla extract


  1. Combine the cocoa powder, sugar, and salt in a small saucepan. Add about half the water and stir until the dry ingredients are fully incorporated. Add the remaining water and stir vigorously to combine.
  2. Place the pan over medium-low heat and bring to a simmer, stirring constantly (this will take longer than you expect, up to 10 minutes). Simmer 2 minutes, then remove from heat and stir in vanilla.
  3. Cool to room temperature, transfer to a squeeze bottle, and refrigerate up to 3 weeks.


Read more in Matthew Amster-Burton’s column about cocoa powder.

This content is from the Matthew Amster-Burton collection.

There are 5 comments on this item
Add a comment
Average Rating 5
40% recommend this recipe
1. by jessiev on Jul 12, 2009 at 6:47 PM PDT

we made this tonight - it was delicious! thanks so much for the great recipe. it’s a keeper!

2. by Janet on Oct 10, 2009 at 10:08 AM PDT

I haven’t tried this yet, but it looks yummy. Thanks.

3. by anonymous on Oct 27, 2009 at 6:33 PM PDT
Rating: five

This is amazing. Thank you so much for the EASY recipe! I will never buy Chocolate Syrup again. I LOVE COOKING FROM SCRATCH!!!

4. by Bavaria on Nov 25, 2009 at 7:54 AM PST

This is a terrific recipe--thank you!
A chocolate syrup we also find delicious is a creamy version: 1/4c. butter, 2/3c. sugar, 1/4c. cocoa--heat together ‘til dissoved, then add 1/3c. light cream and 1/2 t. vanilla. Take off heat and enjoy.

5. by Zupan's Markets on Dec 31, 2009 at 4:11 PM PST


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