Ingredients for Chocolate Syrup For Espresso Beverages
- Dutch Processed Cocoa Powder
- Granulated Sugar
- 1/4 teaspoon salt
- 1 cup water
- 1 teaspoon vanilla extract
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How to Make Chocolate Syrup For Espresso Beverages
- In a medium saucepan, whisk together the cocoa powder, sugar, and salt until well combined.
- Gradually add the water to the cocoa mixture, whisking constantly to eliminate lumps and create a smooth paste.
- Place the saucepan over medium heat. Whisk frequently, scraping the bottom and sides of the pan to prevent sticking.
- Bring the mixture to a gentle boil, stirring continuously. A layer of foam may form on top – this is normal.
- Once boiling, reduce the heat to low and simmer for 3 minutes, whisking constantly to prevent scorching.
- If the syrup threatens to boil over, immediately reduce the heat.
- Remove the saucepan from the heat.
- Pour the hot syrup into a heatproof liquid measuring cup or bowl to cool slightly.
- Allow the syrup to cool to room temperature, then refrigerate uncovered until completely chilled (at least 2 hours).
- Once chilled, strain the syrup through a fine-mesh sieve into a clean 2 1/2-cup container to remove any lingering solids.
- Stir in the vanilla extract.
- Cover and refrigerate until ready to use. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
86g
Fat
2g
Carbs
8g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy 5 Ingredients Or Less Beverages Desserts Easy Refrigerator Low Fat Romantic Vegetarian Chocolate Stove Top Dietary Copycat Low Sodium Low Cholesterol Comfort Food Inexpensive Healthy 2 Low In Something Novelty Taste Mood Sweet Equipment Number Of Servings
