Chocolate Syrup for Coffee (Homemade Vegan Mocha Sauce)

Make Chocolate Syrup for Coffee in just 5 minutes with simple pantry staples! This easy vegan mocha sauce adds classic chocolate flavor to lattes, iced coffee, and homemade mochas. It's a quick, homemade addition that makes your coffee feel a little more indulgent.

Mocha sauce is made with 4-ingredients and I bet you probably have them all in your pantry and fridge!

It's perfect for adding chocolate flavor to your coffee, mochas, or lattes.

But you can also use it in chocolate milk, milkshakes, or drizzled over pancakes and desserts.

Ingredients

Made with cocoa powder, organic cane sugar, and plant-based milk, this vegan chocolate syrup is quick and easy to make!

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: Traditional granulated sugar brings sweetness to the syrup without the need for high fructose corn syrup!

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

Salt: Just a pinch to balance the sweet.

See recipe card for quantities.

Helpful Equipment

The cocoa powder needs to be sifted or else you might find the chocolate sauce to be a bit lumpy. I recommend using a fine mesh strainer.

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.

Sifting the cocoa powder is important to ensure the syrup is smooth.

Note: If you want a thinner consistency, add 1-2 more tablespoons of oat milk or water.

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.

Try it with other syrups: Try pairing it with fruity options like Strawberry Simple Syrup or the banana bread-inspired Banana Simple Syrup for your own homemade latte creations.

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.

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!

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.

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