Best 4 Cocoa Syrup Recipes

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Cocoa syrup is a versatile ingredient that can be used in a variety of recipes, from hot chocolate to chocolate cake. It is also a great way to sweeten and flavor other drinks and desserts. If you are looking for a delicious and easy way to add chocolate flavor to your next recipe, then cocoa syrup is a great option. With its rich, chocolatey flavor and smooth texture, cocoa syrup is a perfect addition to any dessert or drink.

Check out the recipes below so you can choose the best recipe for yourself!

ALTON BROWN'S COCOA SYRUP



Alton Brown's Cocoa Syrup image

Who needs store bought syrup anymore. This tastes much better! I have made it many times. Use it for ice cream, chocolate milk, on top of brownies, or chug straight from the bottle...no, I would never do that. ;) This recipe came from the Food Network website where it rates a solid five stars.

Provided by Molidol

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

Steps:

  • In a medium or large pot, bring water and sugar to a boil.
  • Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved.
  • Reduce sauce until slightly thickened.
  • Strain and cool to room temperature.
  • Pour into squeeze bottles.
  • Keep in the fridge.
  • One serving equals about 1/2 cup.

STOUT FLOATS WITH COCOA SYRUP



Stout Floats With Cocoa Syrup image

Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet.

Provided by Alice Medrich

Categories     Beer     Chocolate     Dessert     Super Bowl     Valentine's Day     Quick & Easy     High Fiber     Frozen Dessert     Kahlúa     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Cocoa syrup:
2/3 cup sugar
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2/3 cup boiling water
1 teaspoon vanilla extract
Floats:
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
6 tablespoons Kahlúa or other coffee-flavored liqueur
Chocolate ice cream
3 12-ounce bottles or 2 pints (about) chilled stout
Special equipment
6 iced-teaspoons
6 straws

Steps:

  • For cocoa syrup:
  • Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.
  • For floats:
  • Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.

COCOA SYRUP



Cocoa Syrup image

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

Provided by Claire Saffitz

Categories     Bon Appétit     Chocolate     Dessert     Christmas     Kid-Friendly     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1/4 cup

Number Of Ingredients 3

1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon almond extract

Steps:

  • Cook sugar and 1/4 cup water in a small saucepan over low heat, stirring until sugar is dissolved. Remove from heat; add cocoa powder and almond extract and whisk until smooth.
  • Do Ahead
  • Syrup can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before using.

COCOA SYRUP



COCOA SYRUP image

Number Of Ingredients 6

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

Steps:

  • In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!

Tips:

  • Use high-quality cocoa powder: This will make a big difference in the flavor of your syrup. Look for unsweetened cocoa powder that is labeled "natural" or "Dutch-process."
  • Don't boil the syrup: Boiling will cause the syrup to lose its flavor and become thick and gloopy. Simmer it gently over low heat until it reaches the desired consistency.
  • Add flavorings to taste: You can add a variety of flavorings to your cocoa syrup, such as vanilla extract, almond extract, or cinnamon. Experiment until you find a combination that you like.
  • Store the syrup in a cool, dark place: Cocoa syrup will keep for up to 2 weeks in the refrigerator. You can also freeze it for up to 3 months.

Conclusion:

Cocoa syrup is a delicious and versatile ingredient that can be used in a variety of recipes. It's perfect for adding a rich, chocolatey flavor to drinks, desserts, and even savory dishes. With just a few simple ingredients, you can easily make your own cocoa syrup at home. So next time you're looking for a sweet treat, give this recipe a try!

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