10 min plus chilling time
about 2 cups
You don't have to run out to the store to have great chocolate syrup on hand! This is made quickly, with ordinary pantry ingredients. Try it!
  • 1 cup (8 oz, 240 ml) strong black tea, very hot
  • 2/3 cup (2 oz, 80 g) Dutch-process cocoa powder
  • 3 Tablespoons (1 oz, 28 g) 72% dark chocolate, roughly chopped
  • 1 cup (8 oz, 227 g) light brown sugar, gently packed
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1 Tablespoon (15 ml) vanilla extract

Many recipes for homemade chocolate syrup call for coffee. I purely hate the taste of coffee; for me, even a hint will completely ruin the taste. Therefore I developed a recipe for a good chocolate syrup that avoids coffee altogether – instead, it is based on strong black tea.

Put hot tea and cocoa in a 2-quart saucier (or saucepan). Set it over medium heat, and whisk until thick and bubbly. Add the chopped chocolate, brown sugar, and salt. Continue whisking until the mixture is syrupy and completely smooth. Remove from the heat, and whisk in the vanilla extract.

Pour the runny syrup into a glass jar – I use a wide-mouth canning jar – and cover with a lid to prevent any evaporation. Cool the syrup to room temperature, then refrigerate until cold and thick; at least 4 hours, but overnight is even better.

The syrup will keep in the refrigerator about 2 months, but I’m betting you’ll use it faster than that. It’s great over ice cream, it dissolves into milk, and – yes, you could even put a spoonful into coffee to make hot mocha coffee. If you must.

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6 Responses

  1. I wouldn’t have thought to use tea…I’ll bet that lends an interesting flavor to this decadent syrup.

    • My family tells me that they don’t notice a tea flavor. What I notice is that the chocolate taste isn’t polluted with nasty coffee flavor. You can tell I don’t like coffee.

  2. can you substitute the cocoa powder with unsweetened chocolate (ie Bakers chocolate squares)?
    I have about 3 kg. of the squares that I would like to use for something.

    • I personally would not substitute unsweetened chocolate + sugar for the 72% bittersweet dark chocolate. Theoretically you could: 1 oz. unsweetened chocolate plus 1 Tablespoon granulated sugar should do it – but be sure to dissolve the granulated sugar thoroughly, so that there’s no graininess in the end product.

      If you do it, and it works well for you, I’d love to hear!

    • I have the dark chocolate bars to use for that part of the recipe. What I wanted to do was sub in unsweetened chocolate chunks for the cocoa. That wouldn’t change the sugar content.

    • Oh! No, you’ll want the cocoa powder for the texture.

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