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Chocolate Syrup for Coffee Recipe

This simple homemade chocolate syrup recipe is perfect for coffee drinks or other homemade coffee shop creations!

Pouring chocolate syrup into a mug of coffee.

Here’s a little secret:

Chocolate syrup for coffee is actually super easy to make at home.

You literally just whisk together a few simple ingredients, bring to a boil, and boom.

You’ve got some delicious homemade chocolate syrup on your hands.

Plus you can avoid artificial colors, flavorings, and high fructose corn syrup that can be included in grocery store chocolate syrups.

Okay, let me walk you through the process.

Video Tutorial:


Here’s a quick video tutorial in case you like to learn by watching. (You may need to disable your ad blocker to view).

The full written tutorial and printable recipe are below.


All of the ingredients needed to make chocolate syrup for coffee.

Here are the 5 simple, natural ingredients you’ll need:

  • Water: Please use filtered water here! You could also experiment by using half coffee, half water for a mocha syrup!
  • Unsweetened Cocoa Powder: Please use a good quality cocoa powder here. I like the Equal Exchange fair trade organic cocoa powder. It’s worth the extra cost to me.
  • Granulated Sugar: I use organic cane sugar, but you can also substitute brown sugar, Sucanat, etc. It will have more of a caramel flavor if you opt for a less refined sweetener. 
  • Salt: Adding a pinch of salt helps to bring out the other flavors. If you leave it out, your homemade chocolate syrup will be bland!
  • Vanilla Extract: I really like to add some vanilla extract because I love the flavor it adds.

How to Make Chocolate Syrup for Coffee:

All of the ingredients except for the vanilla extract in a medium saucepan.

Okay, let’s go over the steps for this super simple recipe!

Combine water, cocoa powder, sugar, and salt in a medium saucepan.

Stirring the chocolate syrup ingredients over the stove.

Put the pan on the stove and turn it on to medium heat.

Give it a good whisk.

The cooked chocolate syrup.

Continue to whisk frequently until the mixture is smooth and it comes to a boil.

It doesn’t have to be a full rolling boil, but want it to be bubbly throughout. You’re mostly wanting to ensure that the sugar dissolves.

Adding the vanilla extract to the boiled chocolate syrup.

Remove from heat and add the vanilla extract.

Pouring the chocolate syrup for coffee into a bottle for storage.

Pour the finished chocolate syrup into an airtight container. You want it to be a glass bottle or another heat-proof material.

You can use a mason jar or a flip top bottle like the one here. If you allow the syrup to cool completely before transferring to a storage container, you could use a squeeze bottle.

Chocolate syrup for coffee in a flip top bottle.

Cool to room temperature, and then transfer to the refrigerator. 

BTW there’s no need to cool it down before using if you’re making a hot coffee drink! Go ahead and pour it in straight from the pan!

A mug of coffee with chocolate syrup in the background.

How to use homemade chocolate syrup:

Here are a few ways you can use the delicious chocolate syrup you just made:

Pouring chocolate syrup into a mug of coffee.

So that’s my homemade chocolate syrup recipe! Make sure to check out my other homemade syrup recipes below:

BTW, I also have a chocolate syrup for chocolate milk recipe that has a thicker, hot fudge like consistency. It’s really good, but it doesn’t pour as easily!

More Homemade Coffee Syrups:

Recipe Card:

Yield: 14.5 ounces

Chocolate Syrup for Coffee Recipe

Pouring chocolate syrup into a mug of coffee.

Learn how to make chocolate syrup for coffee with this easy recipe!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes


  • 1 1/4 to 1 1/2 cups water (see note)
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract


  1. Place the water, sugar, cocoa powder, and salt in a medium saucepan. Bring to a boil over medium heat, whisking often.
  2. Remove from heat and stir in the vanilla extract.
  3. Pour the syrup into a heat proof, airtight container. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks.


If you use the smaller amount of water, the syrup will be more flavorful, but it won't pour as easily.

Nutrition Information:



Amount Per Serving: Calories: 61Total Fat: 0.7gSaturated Fat: 0.4gSodium: 74mgCarbohydrates: 16gFiber: 2gSugar: 13gProtein: 1g

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