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Three Ingredient Chocolate Syrup

hersheys recipe

ice cream syrup

My grandmother told me recently that she had a weird craving for some chocolate milk, so she bought a bottle of chocolate syrup at the store. Once she got it home, she looked at the ingredients and was disgusted. Hershey’s syrup contains several types of highly refined sugars from genetically modified corn or sugar beets, as well as artificial flavoring and preservatives.

easy chocolate syrup

Since a glass of chocolate milk was probably one of my all-time favorite childhood treats, it’s easy to get nostalgic about chocolate syrup and simply overlook the science experiment that the stuff from the grocery store really is, but ever since I started reading food labels more carefully, we stopped buying chocolate syrup.

However, I don’t want to put something down if I can’t offer an easy and delicious alternative, so here’s the great part: you can make chocolate syrup at home in minutes with only *three* ingredients.

Homemade chocolate syrup is fudgier and more chocolatey. If you want to get fancy and add a splash of vanilla extract or a sprinkling of sea salt, go for it, but all you have to have is sugar, cocoa, and water.

chocolate syrup

Total Time: a few minutes

Three Ingredient Chocolate Syrup

Ridiculously easy, thick, and fudgy chocolate syrup that's better than storebought


1/2 c. cocoa*

1/2 c. water

1/2 c. sugar


1. In a saucepan over medium heat, bring the water to a gentle boil and stir in the sugar, whisking until the sugar dissolves.

2. Remove from heat and whisk in the cocoa.

3. If you want to add 1 tsp. vanilla extract or a pinch of sea salt, do that at this point.

Use immediately or chill in the fridge. The syrup thickens significantly when it cools, so if you want a traditional syrup consistency, use it while it's still warm or bring it to room temperature after it's been in the fridge. I store mine in a mason jar and use within a week or two.

This makes a very chocolately syrup. If you want a less dark chocolate flavor, reduce the cocoa by 1 T. and add 1 T. more sugar.


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