Silky cocoa syrup for coffee, milk and pancakes

This silky cocoa syrup stirs into coffee, swirls over pancakes, and turns cold milk into a treat. It comes together on the stovetop with pantry staples, and the texture stays smooth and glossy. Make a jar today, then drizzle on everything all week.

Servings about 2 1/2 cups (about 600 ml)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

• 2 cups water (480 ml)
• 2 cups pure cane sugar (400 g)
• 1/2 teaspoon fine salt (3 g)
• 1 cup unsweetened cocoa powder, sifted (90 g)
• 2 tablespoons pure vanilla extract (30 ml)

Ingredient notes

• Dutch processed cocoa gives deeper chocolate flavor, natural cocoa tastes a bit brighter. Both work.
• For extra gloss and better crystallization control, add 1 tablespoon light corn syrup or 1 teaspoon honey during simmering.

Equipment

• 2 to 3 quart saucepan
• Whisk and silicone spatula
• Fine mesh sieve, optional
• Mason jar or airtight bottle

Whisk everything cold
Off heat, whisk sugar, salt, and cocoa to break up any clumps. Slowly stream in the water while whisking until smooth. If you see stubborn lumps, give the mixture 15 to 30 seconds with an immersion blender, or whisk vigorously.

Bring to a gentle simmer
Set the pan over medium heat. Stir often, scraping the bottom and corners with a silicone spatula. Keep it at a gentle simmer. If sugar crystals form on the sides, brush them down with a little water.

Cook to light syrup
Simmer 8 to 10 minutes until slightly thickened. It should lightly coat the back of a spoon, and a clean finger swipe through the coating should leave a line. Thermometer cue 217 to 223 F (103 to 106 C). Remember, it thickens further as it cools.

Finish with vanilla
Remove from heat, stir in the vanilla. For flavor twists, add 1 teaspoon espresso powder, or 1/4 to 1/2 teaspoon peppermint or orange extract, off the heat.

Make it ultra smooth, optional
Blend the hot syrup for 20 to 30 seconds, then pour through a fine mesh sieve. This knocks out micro lumps and any cocoa specks for a barista smooth finish.

Cool and store
Let the syrup cool 20 to 30 minutes. Transfer to a clean jar, leaving a little headspace. Refrigerate up to 2 weeks. Shake or stir if separation occurs.

Use it

• Chocolate milk: 1 to 2 tablespoons syrup per 1 cup milk (240 ml).
• Mocha or iced coffee: 1 to 2 tablespoons per 1 cup brewed coffee (240 ml).
• Pancakes, waffles, crepes, sundaes: warm the syrup slightly for a silkier pour.

Variations

• Thicker, dairy free: reduce water to 1 1/2 cups (360 ml), simmer a bit longer until it coats a spoon more heavily.
• Cocktail friendly, thinner: stop the simmer at 5 to 6 minutes, fine strain twice.
• Classic creamy sauce: off heat, stir in 2 tablespoons butter (28 g) and 1/2 cup warm milk or evaporated milk (120 ml). Refrigerate and use within 1 week.

Troubleshooting

• Lumpy? Blend, then strain.
• Grainy after chilling? Rewarm gently with 1 to 2 tablespoons water (15 to 30 ml) and stir until smooth.
• Scorched spot on the bottom? Transfer the liquid to a clean pan and continue. Do not scrape the burnt area.
• Foamy surface? Skim with a spoon or let it settle, then stir.

Storage tips

• Label the jar with the date.
• For long term use, freeze in an ice cube tray. Once solid, move cubes to a freezer bag and keep up to 2 months. One cube is perfect for a glass of milk or a quick mocha.