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This post originally contained coffee concentrate sent by Javy Coffee. However, in the 2026 update, I discuss alternate substitutes.
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Mocha Chocolate Syrup Anyone?
Are you a chocoholic? Yeah, I am! I can never have too much chocolate! When I go to buffets, my favorite part after the meal is the chocolate fountain. Mmmmm… and don’t get me started with chocolate fondue! All that rich chocolate goodness waiting for you to dip in fruits or marshmallows! Ah that’s the life! And you can’t go wrong when you’ve got a nice hot chocolate fudge sauce drizzled over vanilla ice cream! Am I making you hungry?
I’m pretty sure chocolate sauce is loved by all. But when you combine a subtle coffee flavor into your hot chocolate fudge sauce, then you’ve got an epic creation! I particularly enjoy the mocha syrup used to top cafe mocha, hot chocolate, and pancakes!
If you love a cafe mocha, then transform your classic chocolate sauce with a simple touch of mocha infused in it! In this recipe, I’ll show you how to make a 3-ingredient chocolate syrup that can be used in quite literally any way you’d like! This will be better than any store-bought chocolate syrup you can get, so rich, decadent, and delicious! Let’s get to it!
Why Make Homemade Mocha Syrup
I’ve bought some store-bought chocolate syrups to add in my coffees or to top over pancakes. While they’re decent, they’ve never made me as happy as a homemade chocolate sauce. There’s no reason why you wouldn’t want to make your own chocolate syrup! Let’s go over why you need to be making this syrup with mocha today!
- Fast: It takes under 10 minutes to make this chocolate sauce!
- 3 ingredients: The only ingredients you’ll need for this syrup are chocolate chips, heavy cream, and instant coffee or a liquid coffee concentrate.
- TASTY: Have you ever tasted the artificialness of a store-bought chocolate syrup? I have in some! While they’re convenient, I just find they tend to solidify over time and just don’t have the perfect chocolate taste I’m loving. It’s so easy to make your own, and homemade certainly produces the best flavor, so I don’t know why you wouldn’t make it yourself! You’ve got complete control over the taste, so I totally recommend you do it! Plus, as mentioned above, there are only three ingredients in our syrup, so you won’t get any extra preservatives thrown in there.
- Long-lasting: You can store this chocolate syrup in the fridge for up to a week and it’s even freezer friendly! Find out more about how to store the syrup later in the post!
Uses for This Mocha Sauce Recipe
Okay, well the possibilities are quite endless! It would be harder to think of how you wouldn’t be able to use the syrup! Here are some ideas:
- For fondue: Yes, if you just have this entire sauce in a pot, you can get some skewers, fruits, or marshmallows, and dunk away!
- To top your coffee: You can put this syrup right in your coffee or to add over some whipped cream!
- In smoothies: Use it in your blender and/or garnish your glass with some syrup, then pour your smoothie in your serving glass!
- On top of cookies: Drizzle on some syrup to top off your cookies!
- On top of pancakes: A luscious chocolate drizzle to complete your stack!
- In oatmeal: This would be such an excellent chocolate drizzle to garnish a nice cozy bowl of hot oats or even with chilled overnight oats!
- On its own: Well, maybe you’re a huge chocoholic. No judgement here, I am a self-proclaimed chocoholic too! Go ahead and grab a spoon or use your finger and dig in! I snacked on so much of this when I made it! It sure is addictive;)
Tips for the Best Cafe Mocha Chocolate Syrup!
- Gradually add the chocolate chips so they don’t clump together with the cream.
- After each addition of a tablespoon of liquid coffee concentrate, taste to see if the coffee flavor of the sauce is strong enough for you.
- If you’re using instant coffee or espresso powder, add teaspoons at a time and adjust to your preference.
Tools Needed
Ingredients for Chocolate Mocha Chocolate Syrup
Three ingredients are all that you need for this Cafe Mocha Chocolate Syrup recipe! Yeah, that’s it! You probably have all of the ingredients on hand already, and even if you don’t, they should be really easy to obtain! Remember, the FULL PRINTABLE RECIPE CARD with all ingredient quantities is at the bottom of this post! You can easily scale this recipe to make as much syrup as you’d like!
- Heavy Cream: Heavy cream is also known as whipping cream. Basically, you want cream that’s 30-35% milk fat, depending on what you find at your grocery store.
- Chocolate chips: I’m using semi-sweet chocolate chips here. If you’re using dark or unsweetened chocolate, then I’d recommend you add some sweetener to balance out the bitter chocolate. Because I’m using semi-sweet chocolate, I don’t need to add any additional sugar, since these chocolate chips are sweet enough as they are.
- Instant Coffee or Liquid Coffee Concentrate: For this recipe, in the past, I’ve used a liquid coffee concentrate that was sent to me by Javy Coffee. It’s a great product because all you gotta do is add a bit to water and voila! Coffee without brewing! This stuff is pretty strong, but it’s so much fun to use for cooking or just to make some coffee shop-quality lattes at home! You can adjust the amount of coffee concentrate you’d like depending on how strong of a coffee flavor you want in your syrup. However, if you don’t have this, then don’t worry about it! Excellent substitutes are instant coffee or espresso powder, and I’m doing this in the 2026 recipe updates which you can see in the images and the video.
You could also add a little bit of vanilla extract if you’d like!
What Tools Do I Need to Make Mocha Syrup for Coffee?
We only need two pieces of equipment to make this luscious mocha sauce for coffee!
- Saucepan: I use this for everything! I think there isn’t a day that goes by where I don’t use it to be honest! This vessel will keep your chocolate syrup warm if you’re making it to use later.
- Whisk: You’ll want to melt in those chocolate chips into your heavy cream!
I would also recommend a spatula to transfer the contents into a container, squeeze bottle, or mason jar for storing. More details on that coming up!
How to Make Mocha Syrup
Heat a pan on medium heat and add cream to a sauce pan.
Gradually add chocolate chips and whisk until they completely get blended with the cream.
Add the instant coffee of your choice or espresso powder and whisk well. Adjust as necessary.
No Cocoa Powder: This Is Really a Coffee Ganache
Most homemade mocha syrups are cocoa powder, sugar and water simmered together. There is no cocoa powder in this one, no sugar and no water either. It is 1 cup of 35% heavy cream, 3/4 cup of semi-sweet chocolate chips and 4 tbsp of coffee concentrate, which makes it a ganache that happens to pour rather than a syrup in the usual sense.
That is why it behaves differently. A cocoa-powder syrup stays thin and slightly grainy and dissolves straight into cold milk. This one is glossy and thick because the cocoa butter in the chocolate chips is doing the work, and all of the sweetness is coming from those chips, so nothing else needs adjusting. Swap to bittersweet chips and you get a darker, noticeably less sweet sauce for the same effort.
Bring the cream to a simmer over medium heat, then turn the heat down before the chocolate goes anywhere near it. Add the chips gradually and stir constantly with a whisk until each addition has fully melted into the cream before you add more. Dropping all 3/4 cup in at once cools the cream too fast and leaves you stirring lumps. The coffee goes in last, 1 tbsp at a time, tasting as you go, and instant coffee or espresso powder works in its place. Chilled, it will set firm in the jar, so stir it and let it come back to room temperature, or warm it gently, before you pour.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make rich, homemade cafe mocha chocolate syrup in minutes! Perfect for drizzling over desserts or stirring into iced coffee. One easy recipe, endless delicious uses.
Stovetop
5.0 · 1 rating
1 min
Prep
10 min
Cook
11 min
Total
16
servings
makes 2 cups
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Heat a saucepan on medium heat and add cream to it.
Heat a saucepan on medium heat and add cream to it.
- 2
Once the cream comes up to a simmer, turn down the heat and gradually add chocolate chips and whisk until they completely get blended with the cream.
Once the cream comes up to a simmer, turn down the heat and gradually add chocolate chips and whisk until they completely get blended with the cream.
- 3
Add the Javy coffee concentrate, 1 Tbsp at a time or your instant coffee or espresso powder and whisk well. Adjust as necessary.
Add the Javy coffee concentrate, 1 Tbsp at a time or your instant coffee or espresso powder and whisk well. Adjust as necessary.
Nutrition per serving
89
Calories
1g
Protein
6g
Carbs
8g
Fat
0g
Fiber
5g
Sugar
5mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Storing Mocha Chocolate Syrup
Store your chocolate mocha syrup in a squeeze bottle or in an airtight container. In fact, you could even store your chocolate syrup in a mason jar!
You can store Mocha Chocolate Syrup in the fridge for about a week. If you don’t think you’ll use it in that time, then feel free to freeze it in an airtight container. Mocha Chocolate Syrup can be frozen for about 3 months, and it will turn into chocolate fudge!
I recommend you use your Mocha Chocolate Syrup at room temperature. I stored mine in a squeeze bottle, and I’ve noticed that my syrup has solidified in the fridge, and I cannot get it out of the bottle. You can directly heat your chocolate syrup by microwaving the squeeze bottle. 30 seconds to a minute should do!
If you’re defrosting your mocha syrup, then either allow it to defrost in the fridge or leave it at room temperature. Then, transfer the contents to a squeeze bottle - if desired - or heat the entire container in the microwave so it becomes a smooth liquid.
Frequently Asked Questions
What is mocha syrup made of?▼
Just three ingredients: heavy cream, semi-sweet chocolate chips, and coffee — either Javy coffee concentrate, or instant coffee or espresso powder. That's the whole thing, ready in about 10 minutes.
What coffee should I use?▼
I use about 4 tablespoons of Javy coffee concentrate, but instant coffee or espresso powder both work. Add it a tablespoon at a time and taste as you go, so you land on exactly the coffee strength you want.
Why is this so rich and thick?▼
Because it's built on heavy cream and melted chocolate, it's more of a luscious, ganache-style sauce than a thin syrup. That richness is what makes it cling beautifully when you drizzle it over coffee, pancakes or ice cream.
Can I adjust how strong the coffee flavor is?▼
Definitely — that's why you add the coffee gradually. Use less for a gentle mocha note, or more for a bold café-style kick. Whisk, taste, and stop when it's right for you.
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
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2 comments
I made the syrup. Now how do I make the mocha latte? 🙈
Maybe you can start with this recipe: https://www.cookingwithanadi.com/recipes/starbucks-iced-mocha
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