This chocolate syrup makes wonderful vegan chocolate milk and is fantastic on vegan ice cream! It is really easy to make, and only requires six ingredients plus some water:
I like to use both unsweetened cocoa and Dutch cocoa to give the syrup a more complex depth of chocolate flavor, but you can use all unsweetened if you prefer.
Add the vegan sugar, cocoa powders and salt to a large saucepan. Whisk together until evenly blended and there are no big clumps of cocoa:
Add the vanilla, Karo syrup, and water:
Whisk until all the cocoa powder is mixed in:
Put the saucepan on a burner or induction cook top over medium-high heat. Bring to a boil, whisking gently, but continuously:
Reduce the heat, and simmer for 20 minutes, while you continue to whisk gently. Scrape down the sides of the pan as needed:
After the syrup has simmered for 20 minutes, remove the saucepan from the heat and let it cool until it is only lukewarm.
Make sure your measuring cup is completely dry, then pour some of the syrup into it. Pour the syrup into squeeze bottles. I wash and save empty jam, mustard, and ketchup squeeze bottles for recipes like this:
Stir chocolate syrup into original flavor non-dairy milk to make amazing vegan chocolate milk!
Or, squeeze some chocolate syrup over vegan ice cream to make a sundae! Here I used Lotta Mint Chip from NadaMoo! This is my favorite brand of store-bought vegan ice cream!
How to Make Chocolate Syrup
Rich, thick, and chocolatey, this syrup makes great vegan chocolate milk and is delicious on vegan ice cream!
Ingredients
- 450 g (2 1/4 c) Vegan Sugar
- 113 g (1 1/4 c) Unsweetened Cocoa Powder
- 23 g (1/4 c) Dutch Cocoa
- 2.4 g (3/8 tsp) Salt
- 30 g (2 TBS) Vanilla Extract
- 65 g (3 TBS) Karo Syrup (light corn syrup)
- 360 g (1 1/2 c) Water
Instructions
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I like to use both unsweetened cocoa and Dutch cocoa to give the syrup a more complex depth of chocolate flavor, but you can use all unsweetened if you prefer. Increase the unsweetened cocoa to 135 g (1 1/2 c) if you do not use any Dutch Cocoa. Add the vegan sugar, cocoa powders and salt to a large saucepan. Whisk together until evenly blended and there are no big clumps of cocoa.
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Add the vanilla, Karo syrup, and water. Whisk until all the cocoa powder is mixed in.
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Put the saucepan on a burner or induction cook top over medium-high heat. Bring to a boil, whisking gently, but continuously.
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Reduce the heat, and simmer for 20 minutes, while you continue to whisk gently. Scrape down the sides of the pan as needed. After the syrup has simmered for 20 minutes, remove the saucepan from the heat and let it cool until it is only lukewarm.
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Carefully pour the chocolate syrup into clean containers with squeeze-top lids. The recipe makes about 3 cups of syrup, so you will need one large or two smaller containers ready. Store in the fridge.
Wonderful, would it be okay to.have one cocoa?
Hi Helena! Yes, you can use just one cocoa but the flavor won’t have as much depth. If you like dark chocolate, you could use all Dutch cocoa. If you prefer lighter chocolate, I would use all unsweetened natural cocoa. Still, if you can get both, I would use the combination because it really is wonderful!
Thank you for explaining how the 2 cocoa powders differ. This is very helpful. I will use this tip.