February is the perfect time of year for red velvet. I found some Red Velvet flavoring at Michaels the other week and decided to try and replicate my favorite Red Velvet mocha. I ended up making two versions: a white chocolate sauce better suited for hot drinks, and a dark chocolate syrup perfect for iced mochas.
White Chocolate Version:
To make this sauce, I simply added my Red Velvet Emulsion to a base of sweetened condensed milk and white chocolate. The white chocolate in this sauce adds a creamy depth to your mochas and gives them a beautiful pink color. I found that this sauce worked great in hot drinks, however it separated a bit in iced coffee. So, I set out to create a sauce with a simple-syrup base.
Dark Chocolate Version:
The dark chocolate red velvet syrup starts by making a simple syrup, and then adding cocoa powder and red velvet emulsion. The syrup blends perfectly in iced coffee since I used cocoa powder instead of solid chocolate.
Red Velvet Mocha Syrup
Recipe by
Servings
10 servings
Prep time
10 min
Red Velvet coffee syrup is a great way to level-up your coffee at home. Enjoy either a thicker white chocolate base, or a dark chocolate syrup version. These syrups last in the fridge for 7-10 days.
Ingredients
White Chocolate Sauce:
- 3/4 Cup half & half
- 1/4 Cup sweetened condensed milk
- 4 oz white chocolate, chopped
- 1 Tablespoon Red Velvet Emulsion or extract
- 1 tsp vanilla extract
Dark Chocolate Syrup:
- 1/3 Cup Water
- 1/3 Cup granulated sugar
- 1/4 Cup cocoa powder
- 1 Tablespoon Red Velvet Emulsion or extract
- 1 tsp vanilla extract
Directions
White Chocolate Sauce:
- In a small saucepan, add the half & half, sweetened condensed milk, and white chocolate. Stir continuously until the chocolate melts.
- Remove from heat. Add Red Velvet Emulsion and vanilla extract and stir.
- Let cool slightly before storing in the fridge. The sauce may solidify upon cooling. To melt, add to hot coffee/espresso, or microwave for about 10 seconds.
Dark Chocolate Syrup:
- In a small sauce pan, add the water, sugar, and cocoa powder. Stir the mixture over medium-low heat until the cocoa powder blends with the water.
- Let the mixture come to a simmer and let cook for 2-3 minutes until it thickens slightly.
- Remove from heat. Add in the Red Velvet Emulsion and vanilla extract. Stir.
- Let the syrup cool in saucepan before storing in an air-tight container. It will thicken a little more upon cooling.
Notes
To get even more cake batter flavor, feel free to add in Cake Batter extract at the same time you add in the Red Velvet and vanilla extracts.
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One response to “Red Velvet Mocha Syrup”
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[…] the base of this recipe I used the same as my Red Velvet Mocha Syrup, and swapped out the red velvet extract for peppermint. You can adjust the amount of peppermint […]
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