Iron Mike's Mocha Syrup - Chocolate Syrup for Espresso Drinks

Submitted by Mr-Mom

"You know that chocolate syrup they squirt in the cup at the local coffee shop when you order a mocha? Then when you try to make one at home, the chocolate syrup from a brown squeeze bottle just doesn't cut it? WELL - this is your lucky day...You just found the closest thing to *bucks mocha syrup you can make - at a FRACTION of the cost of using their mocha powder. I know it sounds simple, but it took about 3 months to get it as spot on as possible. Be it known that I used Hershey's Cocoa and Dutch cocoa when making this...(I own no stock...) I usually add a cup of Torani's Vanilla Syrup to this recipe - OR a cup of liquid French Vanilla Coffee Creamer - because I like Vanilla Mochas, and that does the trick for me."

 

• Ready In: 5mins
• Ingredients: 5
• Serves: 20

ingredients

• 3 cups boiling water
• 2 cups sugar
• 3⁄4 cup Dutch-processed cocoa powder
• 3⁄4 cup regular cocoa
• 1⁄2 cup imitation vanilla

directions

1. Boil water in a teapot or something like that.
2. Measure Sugar and Cocoa into a two quart heat resistant pitcher (like Tupperware--this helps the transfer to a more user-friendly container later).
3. Once the water is boiling, measure it into the pitcher and beat with a wire whisk until everything is completely dissolved.
4. Add the imitation vanilla; Mix thoroughly.
5. Let mixture cool, and transfer into some pourable/squeezable container (old ketchup bottle, old creamer container, etc--).
6. Use 2- 3 Tbsp Mocha Mix for a large cup O' mocha- Enjoy!
7. Makes approximately 32 oz.

Reviews

[Geniale Genie]

Since I'd never heard of Dutch-Processed cocoa powder, I read up a bit on it and found that by adding baking soda, I could substitute it. I don't know if I achieved the same final result but it is delicious. I added a 1/2 teaspoon of baking soda.

 

[Dorie's Lori]

YUM! I am not using stars, as I made significant changes (Splenda), but I do think this is a 5 star recipe. So chocolatey! And, I much prefer this recipe to another recipe I tried involving cooking the ingredients together for a few minutes; this one has a cleaner chocolate taste. SO... I subbed equivalent Splenda, and used much less vanilla (wimpy me!) I actually found my concoction extremely chocolatey and not quite sweet enough, so I add more sweetner to my cup. Love this stuff! (I was prompted to seek this recipe because *bucks stopped carrying their sf chocolate/mocha syrup.)

 

[Billie B.]

Did anyone use the full amount of Vanilla? 1/2 cup sounds like A LOT

 

[Gary H.]

Finished product was extremely watery...not thick enough to be called syrup.

 

[QueenOfOakville]

Just made this. Mine is not thick like you'd expect of a syrup. Does it thicken while it cools? I followed the recipe almost exactly. I didn't have imitation vanilla so I used a splash of the good stuff. I don't think that should affect consistency. Tastes good though. Do you store it in the fridge?