Chocolate milk is a beautiful thing. And it’s even more beautiful (and yummy!) when made with homemade chocolate syrup!

And since we’re talking beautiful, let me tell you, a homemade chocolate syrup with only 5 1/2 pronounceable ingredients (because seriously, does a pinch of salt count as a full ingredient?) that takes minutes to prepare…well, that is definitely a beautiful thing.

Top view of a tall skinny glass of chocolate milk.

Chocolate milk is a splurge at our house and my four boys are giddy with excitement when I offer it as a beverage option. Um, yeah, we probably need to get out more if my declaration of “let’s make chocolate milk!” induces cartwheels, brotherly chest bumps and all around circus mania thrills.

Up until now we’ve used Ovaltine or Trader Joe’s chocolate syrup as our chocolate milk mix-in but I can easily and confidently say that this chocolate syrup will be replacing both of those. The flavor is deep and rich and absolutely perfect. And the resulting chocolate milk is…well, beautiful.

I’m off to slurp some chocolate milk with my kiddos.

Mason jar of chocolate syrup with drips coming down the side and a spoon inside in front of a glass of chocolate milk.

One Year Ago: Buttermilk Lime Shortbread Bars
Two Years Ago: BBQ Pulled Pork Sandwiches {Slow Cooker}
Three Years Ago: Caramel Crunch Bars


Homemade Chocolate Syrup for Chocolate Milk

4.70 stars (53 ratings)


  • ¾ cup (159 g) light brown sugar
  • ¾ cup (159 g) granulated sugar
  • 1 cup (85 g) unsweetened cocoa powder
  • pinch of salt
  • 1 cup cold water
  • 1 tablespoon vanilla extract


  • In a medium saucepan whisk together the brown sugar, granulated sugar, cocoa powder and salt until combined. Add the water and whisk until combined and no lumps remain.
  • Heat the mixture over medium heat and bring to a boil, whisking often. Reduce the heat to medium-low and simmer, stirring occasionally, for five minutes, until the mixture is slightly thickened.
  • Remove the pan from the heat and stir in the vanilla. Pour the sauce into a mason jar or other lidded container, let it cool to room temperature, and cover and refrigerate.
  • Stir in a spoonful or two of the syrup into a glass of milk (adjust the amount of chocolate syrup depending on how chocolatey you like your milk).


Shelf Life: I can’t tell you exactly how long this syrup will keep in the refrigerator. It all depends on the freshness of your ingredients and other factors I’m not really familiar with since I’m not a certified food scientist (or a certified anything for that matter while we’re on the subject). Personally, I’m comfortable enjoying this delicious syrup for two weeks or maybe even up to a month but use your own judgment!

Recipe Source: from Slow Roasted Italian sent to me by my friend, Kim (in MD)!