Alton Brown's homemade cocoa syrup comes together in just 20 minutes for a rich, chocolate dessert syrup that's perfect for topping ice cream.

Course: Sweets

Keyword: Chocolate, Cocoa Syrup, Condiments, Dairy-Free, Desserts, Gluten-Free, Make-Ahead

Cocoa Syrup

Name: Cocoa Syrup
Prep time: 5 min
Total time: 20 min
Ingredients: 1 1/2 cups water; 3 cups sugar; 2 tablespoons light corn syrup; 1 1/2 cups Dutch-processed cocoa powder; 1 tablespoon vanilla extract; 1/4 teaspoon kosher salt

ACTIVE TIME: 5

TOTAL TIME: 20

Yield: 5 cups

Homemade cocoa syrup comes together in just 20 minutes for a rich and chocolatey treat best drizzled over ice cream or mixed into chocolate milk.

I find most chocolate syrups too sweet. This version ha a nice bitter balance like Bosco did 30 years ago.

This recipe first appeared in Season 5 of Good Eats and was updated in Season 1 of Good Eats: Reloaded.

Photo by Lynne Calamia

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Software

1 1/2 cups water
3 cups sugar
2 tablespoons light corn syrup
1 1/2 cups Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon kosher salt

Specialized Hardware

Digital kitchen scale

ACTIVE TIME: 5

TOTAL TIME: 20

Yield: 5 cups

Procedure

Bring the water, sugar, and corn syrup to a boil over medium heat in a 3-quart saucier. Decrease the heat to low and gradually whisk in the cocoa powder. Continue to whisk until all the cocoa has been incorporated. Cook until slightly thickened, about 5 minutes. Remove from the heat and add the vanilla and salt. Let cool for 15 minutes, then pour into squeeze bottles using a funnel. Store in the refrigerator.
To use, place the squeeze bottle in hot water for 10 minutes. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!