Chocolate Syrup

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    Call me weird, but I do not like mochas. I love chocolate covered espresso beans, chocolate cake with coffee, and chocolate bars with coffee in it. I literally love every mixture of chocolate and coffee except for a mocha! However, My husband loves a good mocha. So, I learned how to make chocolate syrup! This also can be used for so many things other than coffee. Its not quite as thick as chocolate sauce but it is still great on pancakes, crepes, ice cream, turning milk into chocolate milk, and more! The options are endless!

    To make my chocolate syrup, I mix together water, sugar, cocoa powder, and a bit of salt together in a small saucepan. Heat the mixture until it comes to a simmer and continue to stir it periodically. I let it simmer for about 8-10 minutes to really thicken up. If you want it thicker you can let it go a little longer. 

    Once I am satisfied with the thickness, I take the syrup off of the heat and let it cool to room temperature before I pour it into an airtight container. I like flip top bottles but you can also use a glass jar or anything else airtight. This syrup will last about a week sealed at room temperature or up to a month in the refrigerator. 

    To make a mocha all you have to do is mix 2 tablespoons of syrup with about a cup of milk and one to two shots of Seven Weeks Coffee espresso. You can pour this over ice for an iced latte or heat the milk for a hot one. This is also the perfect thing to use for making chocolate milk or any other chocolate flavored drinks. This chocolate syrup is much more water soluble than a chocolate sauce so it won't create "oil spots" in your drinks like a lot of homemade sauces do either!

    What did you think of this recipe? Questions? Comments? Concerns? Use the comment section below!