Over the years, I have tried so many sugar-free chocolate syrups, and most have been nothing but abject disappointments. They are thin, don’t taste like actual chocolate, and often have a bitter aftertaste. I wanted a syrup with a dark flavor and stevia as the base. This worked well, and while stevia is a taste some are not fans of, it works well in making lattes. It’s a thick syrup, with no binders or thickeners. 5 ingredients.
Unlike a certain national brand that starts with a capital “H”, one of the few chocolate syrups I can stand the taste and texture of, of which the ingredient list is awful:
- Water
- Cocoa Processed With Alkali*
- Glycerin
- Erythritol
- Contains 2% or Less of:
- Sodium Acid Sulfate
- Natural & Artificial Flavor
- Xanthan Gum
- Salt
- Potassium Sorbate (TO MAINTAIN FRESHNESS)
- Sodium Benzoate (TO MAINTAIN FRESHNESS)
- Acesulfame Potassium
- Sucralose
- Zinc Sulfate
- Vitamin E Acetate
- Niacinamide
- Biotin
17 ingredients.
3 sweeteners. 3 preservatives.
Xantham Gum, which can cause stomach distress.
Glycerin…..which might be “safe” to consume, but why do you want to? It is used to prevent crystallization but also acts as a fourth sweetener.
We do not need all those ingredients – it’s also not cheap, either, a bottle going for $4 to $9!
Yes, with all the preservatives, it will last a long time in a pantry, but do you need that? You can make a syrup easily. And chilled, it will last just fine in the refrigerator. I use about 2 Tablespoons a morning to make a mocha (latte), so it doesn’t last long.
Sugar Free Chocolate Syrup
Ingredients:
- 1½ cups granulated 1:1 stevia sweetner
- 1 cup unsweetened cocoa powder
- ¼ tsp fine sea salt
- 1 cup filtered water
- 2 tsp pure vanilla extract
Directions:
In a heavy saucepan, add the stevia, cocoa powder, and salt. Whisk till combined. Add the water and whisk until the ingredients blend.
Place over medium heat, whisk often until it just starts to bubble – it will have thickened by then. Don’t let it come to a boil; pull it as soon as it thickens.
Whisk in the vanilla, then set aside to cool, whisking every few minutes.
Once cooled a bit, use a canning funnel to transfer to a 12 to 16-ounce mason jar. Let it fully cool before putting the lid on.
Store tightly sealed in the refrigerator.
~Sarah