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Velvety Mocha Coffee Syrup

Velvety Mocha Coffee Syrup combines rich cocoa, freshly brewed coffee, and vanilla into a silky homemade syrup perfect for coffee, espresso, lattes, iced drinks, milk, hot chocolate, and desserts. It stores beautifully and delivers deep mocha flavor with every pour.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course beverage, Condiment
Cuisine American
Servings 18 servings
Calories 47 kcal

Equipment

  • Medium saucepan
  • whisk
  • Mixing bowl
  • Measuring cups
  • Measuring Spoons
  • Fine-mesh strainer
  • funnel
  • Glass Bottle or Jar

Ingredients
  

Mocha Syrup

  • 1 cup granulated sugar
  • 3 4 cup brewed coffee strong
  • 1 4 cup water
  • 1 4 cup unsweetened cocoa powder sifted
  • 1 tsp vanilla extract
  • 1 pinch salt optional

Instructions
 

  • Whisk together the sugar, cocoa powder, brewed coffee, and water in a saucepan until completely smooth.
  • Cook over medium heat while whisking frequently until the mixture gently simmers and thickens slightly.
  • Remove the saucepan from the heat. Stir in the vanilla extract and salt until evenly incorporated.
  • Cool until warm. The syrup should look glossy and lightly coat the back of a spoon.
  • Transfer carefully into a clean glass bottle using a funnel. Refrigerate before serving.
  • Stir 1 to 2 tablespoons into coffee, espresso, lattes, iced drinks, milk, or drizzle over desserts.

Notes

Cook briefly for a lighter consistency or simmer one extra minute for a thicker syrup without scorching the cocoa. Chill completely before preparing iced beverages. Stir gently while assembling layered drinks for the smoothest finish. Customize with peppermint, cinnamon, or hazelnut extract. Store refrigerated in a sealed container for up to one month and shake before each use.
Keyword Bristle Cookie Pairing, Homemade Coffee Syrup, Ice Cream Cookie Pairing, Mocha Coffee Syrup, Velvety Mocha Coffee Syrup