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I have spent the summer on the quest for the perfect frappe (more about that in an upcoming post). My favorite frappe is the good old mocha frappe. My son has discovered how delicious it is too, which means now it costs me almost $10 at the coffee shop because he wants one too!
So, we have been making frappes at home to save money. And you can’t have a good mocha frappe without a good chocolate syrup! As it turns out, you can make an amazing chocolate syrup at home that is delicious. While packed with sugar, it doesn’t have any of the high fructose corn syrup that commercial syrups have.
DIY Chocolate Syrup
1 c. water
1 c. sugar
2/3 c. cocoa powder
1 tsp. vanilla extract
- Place water, sugar, and cocoa powder in a saucepan over medium heat. Stir to dissolve the sugar and cocoa powder.
- Bring the mixture just to a boil, and then reduce heat to maintain a simmer for 5 minutes.
- Remove from heat and stir in the vanilla extract
- Allow to cool, then pour into bottles or jars.
- This syrup will keep in the fridge for 1-2 weeks.
- To avoid lumps of cocoa powder, I recommend placing the cocoa powder in the pan with just a splash of water. Mix with a whisk into a paste. Once you have a paste, add the sugar and the rest of the water and stir some more with the whisk.
I avoid putting the syrup in a narrow mouthed bottles as once chilled the syrup will thicken, and the bottle will be difficult to clean and re-use.
Use this syrup in mochas, over ice cream, over cakes and brownies, in a milkshake. Honestly is there anything that a little chocolate syrup won’t improve?