Hot Chocolate Syrup - Food Gypsy

Hot Chocolate Syrup

Published On December 30, 2014 | By Gypsy | All Recipes, Breakfast, Drinks

This Hot Chocolate Syrup is my secret weapon against winter.  It will warm you to the core on a cold winter day and make kids (of all ages) beg for more.  

First and foremost, it’s simple.  I love simple.  It’s also easy.  Can’t tell you how much I appreciate ‘easy’ after a long day on my feet in the big shiny kitchen.  This Hot Chocolate Syrup will make you incredibly popular with children (and chocolate fiends) because it keeps for two to three weeks in the fridge, makes WICKED GOOD hot chocolate and tastes amazing on vanilla ice cream.

It also tastes pretty darn good straight out of the jar (not that I would know, because that would be naughty).

You can use any chocolate you like for this recipe, both milk and dark work equally well.  Leftover truffles from Christmas?  Sure.  Still have Halloween candy in the cupboard?  Why not.  However; the better the chocolate, the better the hot chocolate syrup and the better the hot chocolate.  That’s why I opt for a semi-sweet dark chocolate with 70% cocoa.  It gives it the rich, satisfying chocolate flavour I, oh… I mean the kids… love.

(I may have, on occasion, licked the spoon…)

Hot Chocolate Syrup, spoon - Food Gypsy


Hot Chocolate Syrup

Prep time: 10 minutes
Cooking time: 20 minutes
Yield: 4 cups

1 cup whole milk
1 cup heavy cream (35%)
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup sugar
1/2 cup cocoa powder
1 tablespoon butter
1 1/2 cups dark chocolate


1) Combine milk, cream and vanilla in a heavy bottomed pot.  Bring to a boil over medium heat, then reduce to low and hold hot.
2) In a bowl combine dry ingredients; cinnamon, sugars and cocoa, and reserve.
3) In a microwave safe bowl, melt butter and chocolate together (about a minute and a half on high heat) then stir and blend well.
4) Whisk dry ingredients into hot cream mixture until smooth(ish). Add half the melted chocolate & butter, whisk to melt fully than add remaining and repeat.  Pour into heat/cold safe jar and cool before refrigerating.

To make hot chocolate: Bring milk to a quick boil over medium heat, then reduce to low heat.   Add about 2 tablespoons of hot chocolate syrup per cup of milk (or to taste) and whisk to combine and melt over low heat.  Serve immediately.  

Perfect on a bright winter day.  For skating parties, bonfires, and aprés ski.  Just add mittens.

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.

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