Homemade Chocolate Syrup

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 Homemade Chocolate Syrup
Anyone else have childhood memories of standing at their refrigerator, taking a swig or two of the Hershey’s Chocolate Syrup when dad wasn’t looking? (Because it was meant for his ice cream..)
Can’t deny that you did it at least once or twice… 🙂
But we are not kids anymore and many of us are taking a closer look at labels more now than ever before. We all know now that if you can’t pronounce it or understand what it is – then you probably shouldn’t eat it, right?

I am the kind of person that will stand in the aisle of the grocery store taking the time to read the ingredients on most foods that I used to eat. One of the many reasons that my husband doesn’t like to do the grocery shopping with me. But I don’t think I’ve met a man who has enjoyed grocery shopping. Haha
Having broadened my knowledge and learning to incorporate a more clean and healthy diet in our lives, I have learned that anything can be made at home. It may not have a 3 year expiration date (slight exaggeration!) like most shelved items- but real food not supposed to!
I enjoy ice cream still, as well as many other things, drizzled with chocolate syrup. But who wants to read the back of a syrup container and explain to me what all the ingredients are? Most of them leave your head feeling dizzy as if you were handed a chemistry assignment. No one wants that. And you shouldn’t have that with the foods you eat!
So here is a simple, quick and easy homemade chocolate syrup recipe. Feel free to increase the honey if its not sweet enough for you. As I always say in any sweet recipe, adjust to your taste bud preference.
Homemade Chocolate Syrup

Homemade Chocolate Syrup

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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 cups
Calories: 31kcal


  • 3/4 cup honey
  • 1 cup unsweetened cocoa powder
  • 1 tbs vanilla extract
  • 1 cup water


  • Combine all ingredients into a sauce pan and bring to a boil. Reduce to simmer and stir the mixture for 5 minutes.
  • Remove from heat once everything is thoroughly mixed and allow to cool.
  • Store in an airtight container in the fridge for up to 1 month. Simply take what you need as you go- reheat in microwave 5-10 seconds if you'd like hot syrup!
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Calories:31kcal || Carbohydrates:8.2g || Protein:0.6g || Fat:0.4g || Saturated Fat:0.2g || Sodium:0.9mg || Fiber:1g || Sugar:6.6g
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂
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    This was so easy and so good! I will definitely share this!

    Do you have to refrigerate it before you eat it?

    No, it’s meant to be hot or cold chocolate syrup. Like the chocolate syrup that gets drizzled over pancakes, ice cream, etc. I just recommend keeping it refrigerated for shelf life! 🙂

    What type of honey did you use? I cut the recipe in half to try it, but using Trader Joe’s unsweetened cocoa powder (20 cals/tbsp) & Trader Joe’s honey blossom honey (60 cals/tbsp), that was 480 calories for the whole mixture. Just trying to figure out how I can keep this clean & delicious but not nearly 500 calories for the whole mix.

    We buy our honey from a local farmer back home and I use Hershey’s Unsweetened Cocoa at 10 cals per tbs. Not sure why you want to cut it down in calories when it is all natural ingredients and it’s a chocolate syrup. Only meant to be used as regular store bought chocolate syrup is; in chocolate milk/hot cocoa or drizzled over “ice cream” or whatever you choose. I do believe the nutrition breakdown for this recipe is as good as it gets to have it as close to chocolate syrup as possible. I doubt you will find a natural… Read more »

    What is the shelf life of this?

    Answer provided in entry above, hun!

    would I be able to use agave instead of honey? or even brown sugar? or both?

    I can’t say that I have ever tried it with agave, but I don’t see why not. Agave has a much different taste than honey does when it comes to sweetness. Perhaps not use as much? I am not sure. I don’t use agave. Sorry, hun!

    I left a comment about your almond butter, but I also tried this recipe out tonight. My proportions of each ingredient were different than what you listed (I went by taste and my measuring is shoddy!) but I love that I know exactly what’s in this mix. I drizzled some on raspberries with a spoonful of almond butter and it was fabulous!
    I’ve followed you on Instagram for awhile and am so looking forward to your mason jar oat recipes, especially after trying these two and having them turn out so brilliantly! : )

    Does this taste better than sugar free chocolate syrup?

    Would love your thoughts, please comment.x