Chocolate Syrup (for Espresso Beverages)

“Make your own Cafe Mochas and Mocha Frappuccinos at home and stop spending so much money at those fancy coffee houses! :) This recipe has helped me save a LOT of money and still enjoy what I love! This is from the wonderful book "Cappuccino Cocktails". NOTE: The prep time does not include chilling time in the fridge.”
READY IN:
15mins
SERVES:
14
YIELD:
1 3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the cocoa powder, sugar and salt in a saucepan. Whisk thoroughly.
  2. Add water gradually to the cocoa, stirring (not beating) with a whisk to blend thoroughly.
  3. Place over medium heat, stirring frequently with the whisk until mixture comes to a boil. A layer of foam may form on top of the syrup.
  4. Boil for 3 minutes, stirring at all times with the whisk. Reduce the heat if the syrup threatens to boil over.
  5. Remove from heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity).
  6. Cool briefly, then chill, uncovered, in the refrigerator until completely cold.
  7. Strain through a fine strainer into a 2 1/2 cup (625 ml) container.
  8. Stir in vanilla.
  9. Store covered, in the refrigerator.

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