The coffee syrup this month is Chocolate Covered Cherry. We had some gorgeous cherries to use up at the house this week, so I opted for a tribute to my grandpa’s favorite candy: the chocolate covered cherry. This syrup uses 5 ingredients (not including water): cherries, cocoa powder, sugar, salt, and vanilla bean powder.
As with my other fruit-flavored coffee syrups, it is essential to strain the syrup before storing. Otherwise, the syrup will end up more jam-like and won’t easily mix into coffee drinks.
Chocolate Covered Cherry Coffee Syrup
Recipe by
Servings
10-12 servings
Prep time
15 min
Cooking time
5 min
Chocolate Covered Cherry coffee syrup is the perfect way to level-up your at-home mochas and cold brews. This syrup is great during summer when cherries are ripe and in season, or for a Valentine’s Day drink using frozen cherries. Enjoy!
Ingredients
- 1.5 cup cherries, chopped and pitted, fresh or frozen
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- Pinch of salt
- 1/4 vanilla bean powder
Directions
- Mix: Add in all ingredients asides from vanilla bean to a small saucepan over medium heat. Stir continuously until all of the sugar and cocoa powder dissolves.
- Simmer: Continue to stir frequently until the mixture reaches a simmer. Allow to simmer for about 10 minutes, pressing down on the cherries to release juice. Once the syrup has thickened slightly, remove from heat. Add in the vanilla bean and stir.
- Store: Strain the syrup into a glass storage container. Using a spatula, smush as much of the liquid out of the cherries as possible. Allow to cool completely before storing in a sealed container. Keeps in the fridge for up to 2 weeks.
The Whisking Tree 
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