How To Make Perfect Mocha Syrup

If you’re hooked on mochas and you’re tired of paying someone’s salary at Starbucks, then you’ve come to the right place. With a few simple and inexpensive ingredients, you can make a mocha syrup just as good as (if not better) than anything you get at Starbucks or off the shelf — and certainly better than the Starbucks Mocha Powder they used to sell.

Here’s what you need:

Before you start, you’ll want to make sure you have the basics: A sauce pan, wisk, rubber spatula, and a couple of squeeze bottles to hold the syrup when you’re finished.

Bring the water to a boil in the sauce pan. Mix the sugar and cocoa together in a separate bowl. Once the water reaches a boil, turn the heat off and stir in the sugar/cocoa mixture slowly with a wisk.

Stir constantly until any lumps are gone, being careful not to let the sugar or cocoa settle to the bottom of the pan. Using a triangle wisk will help incorporate any sugar or cocoa that gets stuck to the side or bottom of the pan.

After it’s mixed thoroughly, and as it’s cooling down, add the vanilla extract and syrup and stir again. Then pour the syrup into a large liquid mesauring cup (like the one shown above). You can get every last drop if you use a good rubber spatula.

Finally, after it’s cool down a bit, carefully pour the syrup into the squeeze bottles and store in the refrigerator.

To make the mochas, you’ll need some good coffee, and an espresso machine loaded with fresh, filtered water.

You’ll want to experiment with proportions, but for a 16 oz (475ml) mug, I like to use a double shot of espresso, 2/3 of a double shot of chocolate syrup, and the rest 2% milk. My wife likes a 12 oz (355 ml) mug, with the same amount of espresso and a single shot of the syrup.