Every fridge and pantry has its staples, and in our house (like many others) includes chocolate syrup. It goes in coffee, cold milk…in our mouths by the spoonful, truth be told. But since its a staple, I thought I’d try my hand at making it myself, from ingredients I had on hand. Turns out, it’s incredibly easy to make and tastier than any store bought, shelf-stable chocolate syrup we’d bought before. There’s even a boozy little variation on the syrup if you are feeling up to it. A big thank you to Anduin for the recipe she shared with me several years ago…it’s still our favorite!

Dark Chocolate Syrup

1/4 cup Cocoa Powder (I used dark chocolate powder)

1/2 cup boiling Water

1 cup Sugar

pinch Salt

1/2 teaspoon Vanilla Extract

1/4 teaspoon Almond Extract

Bailey’s Irish Cream (optional)

Combine cocoa powder and water in a bowl and stir to dissolve the cocoa.

Add the sugar and microwave for 30 seconds to 1 minute to dissolve the sugar. Add salt and stir. Add the vanilla and almond extracts and stir to combine. If using, stir in a splash of Bailey’s Irish Cream to taste. Let cool. Store in a sealed container in the refrigerator for future use.

Use a teaspoon or two in milk or coffee, dip fruit and pretzels, or drizzle over ice cream. If you choose to eat it by the spoonful, I’ll understand. If anyone misses it, you know exactly how to make more.