Ingredients
Equipment
Method
- In a small saucepan, whisk the cocoa powder with 2-3 tablespoons of water until you form a smooth paste. This prevents lumps in your final syrup.
- Add the remaining water and granulated sugar to the cocoa paste, whisking to combine thoroughly.
- Bring the mixture to a gentle simmer over medium heat and cook for about 5 minutes, stirring occasionally, until it thickens slightly and the sugar completely dissolves.
- Remove the pan from heat and stir in the coconut extract and almond extract.
- If using, add the optional ingredients: pinch of salt, vanilla extract, and/or corn syrup for added depth and glossiness.
- Allow the syrup to cool completely before transferring to a clean bottle or jar for storage.
Nutrition
Notes
This syrup will keep in the refrigerator for up to 3 weeks in an airtight container. For iced drinks, dissolve the syrup in a splash of hot water first to ensure it blends smoothly. Start with 1-2 tablespoons of syrup per 8-12 ounces of coffee or milk, adjusting to taste.
For a richer variation, try substituting half the white sugar with brown sugar for a caramel-like depth, or add 2-3 tablespoons of canned coconut milk after removing from heat (note that this will shorten shelf life to about a week).
Extract strengths vary between brands, so start with the amounts listed and adjust to your preference. Almond extract in particular can quickly overpower other flavors if used too liberally.