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Chocolate Syrup

(recipe, Matthew Amster-Burton)

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This syrup — adapted from Alice Medrich's book Bittersweet — is just the thing for ice cream, chocolate milk, or caffè mocha, and it will make the best egg cream of your life.


  1. 1½ oz. (about 5 tablespoons) unsweetened cocoa powder
  2. 3½ oz. (½ cup) sugar
  3. Pinch of salt
  4. ½ cup boiling water
  5. ½ tsp. vanilla extract


  1. Combine the cocoa powder, sugar, and salt in a small saucepan. Add about half the water and stir until the dry ingredients are fully incorporated. Add the remaining water and stir vigorously to combine.
  2. Place the pan over medium-low heat and bring to a simmer, stirring constantly (this will take longer than you expect, up to 10 minutes). Simmer 2 minutes, then remove from heat and stir in vanilla.
  3. Cool to room temperature, transfer to a squeeze bottle, and refrigerate up to 3 weeks.


Read more in Matthew Amster-Burton's column about cocoa powder.