Chocolate Syrup for Coffee (Homemade Vegan Mocha Sauce)

Make chocolate syrup for coffee in just 5 minutes with four simple pantry staples! This easy vegan mocha sauce adds rich chocolate flavor to lattes, iced coffee, and homemade mochas.

You can also use this homemade chocolate syrup in chocolate milk and milkshakes or drizzle it over pancakes, waffles, and desserts.

Ingredients

You only need four simple ingredients to make this homemade mocha sauce.

Cocoa Powder: For this syrup, use a 100% unsweetened cocoa (or cacao) powder, which can be found in the baking aisle of your grocery store.

Organic Cane Sugar: Sweetens the sauce and helps create a smooth, syrupy consistency.

Plant-Based Milk: You can use water as well.

Salt: Just a pinch to balance the sweet.

See recipe card for quantities.

How to Make This Recipe

This sauce comes together in no time! In just a few minutes on the stove, you can create a silky, chocolatey syrup that's perfect for coffee and desserts.

The full written recipe can be found in the recipe card below.

Step 1: Add the sifted cocoa powder, organic cane sugar, oat milk, and a pinch of salt to a pan over medium heat.

Step 2: Whisk continuously for about 3-4 minutes or until the sugar is melted. This syrup will continue to thicken as it cools.

Substitutions & Variations

Sweetener: Swap the cane sugar for brown sugar or coconut sugar for a slightly caramelized flavor.

Milk: Any plant-based milk works. Almond, soy, or cashew are all interchangeable with the oat milk. You can even use water if you want a lighter syrup.

Flavor add-ins: Stir in a splash of vanilla, peppermint, or hazelnut extract to switch up the flavor.

Serving Ideas

Coffee & Lattes: Stir 1-2 tablespoons into hot or iced coffee. For a creamy chocolate drink, try it in our Iced Mocha Latte with oat milk and espresso.

Other Drinks: Mix into chocolate milk or milkshakes.

Breakfast & Desserts: Drizzle over vegan buttermilk pancakes, waffles, banana bread, or oat milk chia pudding to make everyday treats a little more indulgent.

Tips & Tricks

Avoid bringing it to a rolling boil or simmering for too long, as it could result in a burnt, bitter taste. You only want to heat it over medium until the sugar has melted. No more than 3-4 minutes.

If it's too thick to your preference, add 1-2 more tablespoons of plant-based milk or water to thin it out.

Sifting the cocoa powder is important to ensure the vegan chocolate syrup is smooth. Don't skip this step or you might end up with cocoa powder lumps.

Taste as you go: Start with 1-2 tablespoons in your coffee and adjust to your preferred sweetness.

Use unsweetened plant milk: Since the syrup already has sugar, unsweetened oat, almond, or soy milk keeps you in control of sweetness.

Storage

Store: Let the syrup cool completely, then store in an airtight jar or bottle in the fridge for up to 2 weeks.

Freeze: You can freeze it for up to 2 months. Thaw in the fridge and give it a quick stir before using.

Tip: Stir the syrup before each use!

Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.