This Chocolate Raspberry Syrup is such a delicious flavor combination and so easy to make! The syrup is sweet, tangy, and so decadent. You can use it in coffee, lattes, cocktails, or drizzle it over pancakes, ice cream, oatmeal, and more! Raspberries and cacao work so well together, you'll want to eat it with a spoon!
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Why You'll Love This Chocolate Raspberry Syrup
The best flavor combination - This syrup takes my Chocolate Simple Syrup and Raspberry Simple Syrup and combines them into one! Adding cacao powder thickens the syrup a little bit and makes it extra decadent, almost like chocolate sauce. It's sweet, a little tangy, and so good you'll want to eat it with a spoon!
Easy to make - I initially made this for my Raspberry Chocolate Espresso Martini because I didn't want to use two separate syrups, and later also used it in my Raspberry Mocha. It's such an easy one, it keeps well in both the fridge and freezer, and it's always great to have on hand!
Lots of uses - My favorite way to use this syrup is in lattes or cocktails, but it has a ton of other uses! You can drizzle it over your pancakes, waffles, ice cream, or desserts. Stir it into oatmeal, brush it on cake layers, or use it to sweeten your smoothies or milkshakes!
Ingredients
- Cane sugar - I like using cane sugar for most of my simple syrups because it's less processed than white sugar, but it still has a very neutral flavor. You can use them interchangeably.
- Raspberries - You can use either fresh or frozen raspberries, and there's no need to defrost them first if you use frozen ones. During peak season in the summer, I would use fresh raspberries if I have lots of them to use up, but I usually just use frozen. They're also more budget-friendly.
- Cacao powder - I like using raw cacao powder, but classic Dutch-processed cocoa powder will work as well. They'll each give you a slightly different flavor.
Variations and Substitutions
- Different sugar - If you don't have cane sugar, you can make this syrup with brown sugar, maple sugar or maple syrup, or white sugar if you prefer. Alternatively, you can also make it with a sugar-free substitute that can be used instead of white sugar in a 1:1 ratio. Keep in mind that the sugar you use may change the flavor of the syrup. If you use a sugar-free one, the syrup won't last as long because sugar acts as a preservative.
Step-by-Step Instructions
- Add the cane sugar, raspberries, and water to a medium saucepan.
- Bring the mixture to a boil while stirring constantly, just until the sugar dissolves.
- Lower the heat and simmer for 10 minutes.
- Take the syrup off the heat and strain it through a fine mesh strainer into a large measuring cup or a bowl.
- Use the back of a spoon to get as much of the juice out of the raspberries as you can.
- Add sifted cacao powder, vanilla extract, and fine sea salt.
- Use a handheld milk frother to mix the cacao powder in.
- Transfer to a glass jar or a container and allow to cool before storing in the fridge.
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Tips & Tricks!
- No milk frother - If you don't have an electric milk frother, add the cacao to the raspberry syrup at the end of cooking before you take it off the heat and strain it. When the syrup is still extra hot, it'll be easier to dissolve and mix in using a regular whisk. You may lose some of the cacao while straining, but it will help to make sure there are no clumps left, and you're left with only smooth syrup!
How to Use the Syrup
- Coffee - My favorite way to use this syrup is in iced lattes. You've got to try my Iced Raspberry Mocha, it's my favorite summer latte! You can also add it to a shaken espresso, black coffee, plain espresso, or any other coffee drinks (hot or cold).
- Cocktails - This Raspberry Chocolate Espresso Martini is why I originally made this syrup; the flavors just go so well together (as mentioned above). You can add it to a variety of other coffee or cream-based cocktails.
- Mocktails - Just like cocktails, the syrup would be delicious in a variety of mocktails too! Try it in this Espresso Martini Mocktail!
- On food - I highly recommend drizzling the syrup over your pancakes, waffles, French toast, yogurt, ice cream, desserts, and more! Try it with these Chocolate Chip Pancakes! Stir it into your oatmeal or use it to sweeten your smoothies or milkshakes. It would be so good in these Brownie Batter Overnight Oats! You can also brush it on cake slices in between layers for extra flavor and moisture.
Storing
Refrigerator: Store the syrup in an airtight container or a jar in the fridge for up to 2 weeks. I like using these Weck cylindrical jars. Discard it if it develops an off smell, color, or changes texture.
Freezer: You can also freeze the syrup in a freezer-safe container for 3-4 months. I don't recommend freezing it in an ice cube tray because it never freezes completely solid due to its high sugar content. I like to measure it and store it in small containers so I can only defrost a small amount.
FAQs
Yes! See the "Tips & Tricks" paragraph. I recommend whisking the cacao in at the end of cooking and then straining it to remove any possible cacao clumps that were left behind.
Similar Syrup Recipes
If you want to try other fun syrups for lattes, cocktails, and more, that have more than just one flavor or are a little unusual, below are four of my favorites! To see all the latest ones, head over to Flavored Syrups.
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Have you tried this Raspberry Chocolate Syrup? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Chocolate Raspberry Syrup
This Chocolate Raspberry Syrup is such a delicious flavor combination and so easy to make! The syrup is sweet, tangy, and so decadent. You can use it in coffee, lattes, cocktails, or drizzle it over pancakes, ice cream, oatmeal, and more! Raspberries and cacao work so well together, you'll want to eat it with a spoon!
- Total Time15 minutes
- Yield1 ¾ cups 1x
- DietVegan
Ingredients
- 1 cup cane sugar
- 1 cup raspberries (fresh or frozen)
- 1 cup water
- ½ cup cacao powder, sifted
- 1 tsp vanilla extract (or vanilla bean paste)
- ⅛ tsp fine sea salt
Instructions
- Add the cane sugar, raspberries, and water to a medium saucepan.
- Bring the mixture to a boil while stirring constantly, just until the sugar dissolves.
- Lower the heat and simmer for 10 minutes.
- Take the syrup off the heat and strain it through a fine mesh strainer into a large measuring cup or a bowl. Use the back of a spoon to get as much of the juice out of the raspberries as you can.
- Add sifted cacao powder, vanilla extract, and fine sea salt.
- Use a handheld milk frother to mix the cacao powder in.
- Transfer to a glass jar or a container and allow to cool before storing in the fridge.
Notes
Storing: Store the syrup in an airtight container or a jar in the fridge for up to 2 weeks. You can also store it in a freezer-safe container in the freezer for 2-4 months. Avoid an ice cube tray because the syrup never freezes completely solid.
No milk frother: Whisk the cacao, vanilla extract, and sea salt into the syrup using a regular whisk before straining at the end of cooking. You’ll have to do this while the mixture is still very hot to make sure the cacao mixes in properly. I do it with a milk frother after, to avoid straining the cacao out with the raspberry pulp.
The syrup yields about 14 servings when using 2 tablespoon per serving.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Flavored Syrup
- Method: Stovetop
- Cuisine: American
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Veronika Sykorova says
An unusual combo but it's so good and you can make the same thing with strawberries too! If you try it, let me know how you liked it here in the comments! :)