Homemade Chocolate Syrup

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I’m one of those annoying people at the grocery store that pauses in the aisle to read the ingredients lists and nutritional facts of everything (I do get out of other people’s way though). When I was shopping for some St. Patrick’s Day recipes, I discovered something sad but unsurprising: all chocolate syrups were basically high fructose corn syrup, sugar and preservatives with a bit of chocolate thrown in. I knew that even if I bought a bottle and used a tablespoon in one recipe, I wouldn’t really want to eat the rest and it would go to waste. There had to be an alternative, I thought.  So I left the store empty-handed.

When I got home I Googled “homemade chocolate syrup” and discovered that not only could you make chocolate syrup, it’s incredibly easy and fast too. It’s also much richer and has a more intense chocolate taste than Hershey’s syrup. Next time you want to make an incredible sundae or chocolate milk, try out some homemade chocolate syrup!

I’ve got a surprise recipe coming up tomorrow using chocolate syrup (another surprsing “I can make that from scratch?” recipe). What else should I use my homemade chocolate syrup for?

P.S. Looking for more recipes like this? Check out my recipe index of “homemade junk food” recipes for all-natural versions of your favorite store-bought junk foods.

Homemade Chocolate Syrup

To make chocolate milk, add 1 tablespoon of chocolate sauce to a cup of milk and stir until combined.


  • 1 1/4 cup organic sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup water
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla extract


  1. In a medium saucepan, whisk together sugar and cocoa powder until most of the lumps are gone.
  2. Add water and salt and cook over medium heat, stirring frequently.
  3. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently.
  4. Remove from heat and let cool for 5 minutes, then add vanilla extract.
  5. Store in an air tight container in the fridge and enjoy within 2-4 weeks.


123 Responses to “Homemade Chocolate Syrup”
  1. Heidi @ Food Doodles writes:

    I’m one of those annoying people too :D This looks very similar to the recipe I use as well! It is amazing stuff. Now the stuff from the store doesn’t taste good to me. Like slightly chocolate flavored sugar. Yuck. I sometimes use my homemade syrup to make milkshakes. Put one frozen banana in your blender(chopped up if need be) put enough milk to get it to blend smooth a splash of vanilla and a couple spoons of chocolate sauce and blend away. Or even a tiny little drizzle on homemade crepes with fresh strawberries. So good!
    Heidi @ Food Doodles recently posted Greek Salad

  2. Wheels writes:

    Cupcakes! Cookies! Shortbread!

  3. sweetlife writes:

    aWESOME…I have always wanted to make chocolate syrup…thanks for sharing..oh the ideas!!

    sweetlife recently posted Sopa de Fideo

  4. Stephanie writes:

    Heidi – your smoothie sounds delicious! I agree with you about the storebought – like most things, it just doesn’t live up to homemade!

    Wheels – So many ideas! I’m on it! :)

  5. Joy writes:

    That is so cool. I wouldn’t never think of doing that.
    Joy recently posted Composition

  6. Cooking Rookie writes:

    What a great recipe – simple indeed :-). And so timely, now that it’s getting warmer, and we are about to start eating ice cream again after the winter.
    Thanks for sharing!
    And I love your photos.

  7. Becky writes:

    i never thought of making chocolate syrup, but your recipe is very easy. I make chocolate syrup brownies. I’ll have to try the making the syrup for the brownies.
    thanks for sharing!
    Becky recently posted King Cake for Mardi Gras or I Faced My Fear of Yeast!

  8. Liz writes:

    Fabulous post!!! This has got to be tons better than the grocery store sauce!
    Liz recently posted Roasted Red Bell Pepper Soup

  9. Sandra writes:

    Never knew making chocolate syrup was such a simple task. I’m with you on reading the labels, that’s why it takes me so long in the store. It’s also tempting to ask fellow shoppers if they’ve read any labels lately.
    Sandra recently posted Apple Torte – CNN Pt 6

  10. Lindsay writes:

    It’s so funny that I thought the exact same thing the other day — since I started cooking I have found that I want to make everything from scratch and this is just another one to add to my list! Gosh, you could use that syrup in just about anything — I bet it would be great drizzled on cupcakes or brownies for an extra hit of sweetness! Thanks for sharing!
    Lindsay recently posted Peanut Butter Brownies

  11. Jennifer (Delicieux) writes:

    I never knew making chocolate syrup was so simple! Looks great drizzled on that ice cream. Yum!!
    Jennifer (Delicieux) recently posted Chocolate Pots de Crème

  12. Mama Kelly aka Jia writes:

    I made my own chocolate syrup for the first time last summer. I will never buy the store stuff again. Not only is it cheaper (and free of all the chemical nasties) but we find it tastes so much better to boot.
    Mama Kelly aka Jia recently posted Bengan Bhartha

  13. Kita writes:

    I think you may have just bent my mind. You mean I don’t have to buy this stuff at the market? And it doesn’t have to have corn syrup? Trying this ASAP. Thank you!

  14. Sarah Schiffman writes:

    I’m so excited about this! I just made vanilla-bean ice cream and I think this syrup has a place right on top.
    Sarah Schiffman recently posted The Comfort Month

  15. Medeja writes:

    Thats a great recipe :) is so good to make things at home, I would have never thought that it’s even possible to make chocolate syrup at home :)

  16. Joyti writes:

    Ooo, what a great idea! And I bet you could flavor it, make like a caramel chocolate syrup or a mint one….thanks for the recipe!
    Joyti recently posted Hazelnut Brown-Butter Cake

  17. fooddreamer writes:

    I am so doing this very soon. I too stand in the aisles, reading ingredients. I have to, with three kids and having diabetes myself. I want to allow my kids some chocolate milk sometimes, but not with all that junk in it!
    fooddreamer recently posted Spicy Chipotle Hummus

  18. Fernande Tizon@Kitchen Cabinet Design writes:

    Seems to be delicious..!!! Can’t wait to have it….!!!

  19. Lauren | Have Fork Will Eat writes:

    Oh my god….this is a wonderful find. I am so obsessed with chocolate and chocolate milk!
    Lauren | Have Fork Will Eat recently posted Seven-Deadly-Layer Bars

  20. Georgia @ The Comfort of Cooking writes:

    What a great idea! I have been looking all around for new ideas for my cocoa powder, and this will be perfect! Thanks for sharing.

  21. Sarah writes:

    I never buy chocolate syrup coz I don’t like it much. This looks much better than the store bought kinds. Definitely going to try this soon.

  22. Peggy writes:

    Your chocolate syrup looks amazing! I actually just made some myself last week for some chocolate malt milkshakes! Mmmm!

  23. Jen @ keepitsimplefoods writes:

    I am so making this. Thanks!

  24. Ryan @ Ryan's Baking Blog writes:

    I also always stop to read the ingredients of everything I buy, I get so disappointed when I see high fructose corn syrup.

  25. christina writes:

    How long would it last in the fride? It would be great if it lasted a long time so a big batch could be made and used over a few months!

  26. Stephanie writes:

    Christina – it should last 2-4 weeks in the fridge.

  27. Katrina @ In Katrina's Kitchen writes:

    Goodness!! I want some right now!!! Thanks for stopping by my blog today! I’m glad you liked the Mint Oreo Truffles!! ♥- Katrina
    Katrina @ In Katrina’s Kitchen recently posted Mint Oreo Truffles and Cake Pops

  28. CopyKat Recipes writes:

    I love that you used the organic cocoa, I love making swaps for organic ingredients when ever I can. Who knows about the stuff in the can!
    CopyKat Recipes recently posted Menu Plan for March 28 through April 3

  29. Ashley writes:

    This looks delicious! I’ve recently become obsessed with trying to make my own version of my favorite processed foods, so thank you for posting this recipe! How long will it keep for?

  30. Homemade Blended Coffee | 52 Kitchen Adventures writes:

    […] for serving: whipped cream, chocolate syrup, caramel syrup, […]

  31. alglass writes:

    I made this recipe for the second time today (the first time I made it with honey to replace the sugar and that was delicious too!). What a great idea! It’s always so satisfying to find a simple substitute for shop-bought products. I have linked to your recipe on my blog! :)
    alglass recently posted Homemade Oreos- a whole new experience

  32. Stephanie writes:

    @alglass – thanks! It’s great to know that it works with honey too. I’ll try that next time!

  33. Rachel writes:

    How long does the syrup keep? Thank you!

  34. Stephanie writes:

    @Rachel – it should last 2-4 weeks in the fridge.

  35. pixie writes:

    Wow! This is AWESOME! I read the labels too…I avoid HFCS as much as possible and try to buy organic and processed items with the least number of ingredients in them.

  36. Marcia writes:

    Try it on snowcones! A touch of cream (or condensed milk) on top is a favorite New Orleans treat!

  37. Stephanie writes:

    @Marcia – that sounds like a delicious summer dessert! Thanks for sharing.

  38. Kate writes:

    This sounds like it is what I have been looking for, I will be making this tonight, so will let you know how I get on. I am currently trying to figure out how to make my own frozen hot chocolate. I thought it was silly to be using organic milk & organic hot choc powder to then load it with a junky chocolate syrup.

    I made a pretty good one the other day & it just needed a bit more of a chocolate kick so I thought a home made sauce would do that. If it all works out I can post quantities if anybody wants them for frozen hot chocolates? :)


  39. Stephanie writes:

    @Kate – I would love to try your recipe for frozen hot chocolate! I hope the homemade syrup makes it better. Let me know how it turns out! :)

  40. Kate writes:

    Hey Stephanie,

    I think this really worked, the syrup is delicious & so intense. I do like a chocolatey flavour so i used:

    125ml semi skimmed milk
    2 tsb hot choc powder
    2 tblsp choc syrup
    12 ice cubes

    I know it doesn’t seem like much but it does make a really good sized glass. The first time I made it i used cup of milk & a cup of ice & made over a pint of the stuff lol.

    I just chucked it all in the blender and gave it a good whizz until it was frappachino consistency, its definatley the closest I have come to Second Cup’s.

    I was in Canada a few weeks ago and discovered frozen hot choc there – we don’t have it in the UK :( Starbucks do a chocolate creme but that just tastes like a choc milkshake to me.

    hope you enjoy it :)


  41. Kate writes:

    Oh.. stir a spoonful into low fat natural yoghurt..nom nom nom. My sauce has gone really thick, more like a thick caramel fudge sauce consistency that a syrup, still very delicious but definatley not pourable


  42. Stephanie writes:

    @Kate – thanks so much for coming back and sharing your recipe! It sounds delicious. I can’t wait to try it! :)

  43. AlisonH writes:

    Chop dark chocolate, totally submerge each piece in cream, the heavier the better. Nuke carefully; chocolate burns fast and it melts at just above room temperature. Depending on ratios used, you’ve now got ganache or chocolate syrup.

    And the reason you must submerge every side of every piece of the chocolate is that otherwise it can seize, ie form a structure that will never melt again (but will still taste good…!

    Here’s my chocolate torte recipe: http://spindyeknit.com/2010/03/may-the-fourth-be-with-you/ Enjoy!

  44. Katie writes:

    I just made this chocolate syrup a few minutes ago and I LOVE it! I made chocolate milk with it and then drizzled it over some vanilla bean ice cream. Yum is all I can say- thanks for the recipe!

  45. Stephanie writes:

    @Katie – that’s great! I’m so glad you love the syrup :)

  46. Kristina writes:

    awesome!! i use the sugar free hersheys syrup and when I ran out the morning, I searched online and found this. I replaced the sugar with 1 cup splenda and 1/4 cup of organic sugar. Let me just say….i will NEVER go back to the bottled stuff. My mocha had that rich starbucks taste. :) thank you so much for sharing

  47. Stephanie writes:

    @Kristina – thanks for the feedback! It’s good to know it works with some Splenda too. Enjoy! :)

  48. Marta Zorro Driesslein writes:

    This is an incredible recipe. So easy. I added a 1/4 teaspoon of raspberry extract after it cooled and I’m telling you, over ice cream, on milk or heck, just pour into a teaspoon for a healthy chocolate fix. Delicious. Next time I’m going to try using other flavors to add to the basic vanilla foundation…such as orange extract, or mint, or almond. Warning: If you’re another flavor than just vanilla, be careful not to use more than 1/4 teaspoon of another flavor, or the taste will be too overpowering. I happen to love highest-quality vanilla, such as Madagascar Bourbon Vanilla extract or paste, from Nielsen-Massey or Watkins. And, for the vanilla, I double the amount required in recipe because it makes anything you bake taste even smoother. Yummy.

  49. Nathan writes:

    Thanks for this recipe. I did the same thing I read the recipes for chocolate syrup and just saw the same thing HFCS and I left the store empty handed. I want to make a black cherry chocolate smoothie but using the store brands seemed to defeat the purpose. Now I’m going to use this recipe. Thank you.

  50. Joy Smith writes:

    Since I’ve been doing a lot of research on junk foods, I’ve been more alert on what I feed my family. I was looking for a good flavor to add to coffee and this was perfect. Of course I made enough for the hubby and kids because the hubby is dead set on having chocolate milk this week. :) Now I am wondering what other kinds of syrups I can make!
    Joy Smith recently posted The Intruder

  51. Grace writes:

    I made this tonight, and it is so delicious! It tastes like the chocolate sauce they use at Dairy Queen. Anyways, I was wondering if this needs to be stored in the fridge?
    Grace recently posted Healthy Homemaking: Yogurt

  52. Stephanie writes:

    @Grace – yes, store in the fridge in an air-tight container.

  53. Megan writes:

    When my sister and her kids moved in with me after she split with her hubby I told her I had only one rule, we eat healthy in this house! Whole grains, brown rice, ect. So when she came out with the Nesquick powder I shuddered in horror! I knew there just had to be a better alternative. I was looking all over and found a lot of other recipes call for WAY more sugar than this one. When I did find this I only made ONE substitution. DARK CHOCOLATE!! It’s not only my favorite but because of its powerfull flavor you don’t need much at all!! The kids go crazy over it and like it better than Nesquick. I just saw the recommendation for different flavor extracts and I’m sooooooo excited to try MINT! Thank you again for this recipe!!

  54. Dani writes:

    Substituted Agave nectar for the sugar and it worked beautifully! My kids are thrilled!

  55. Kris writes:

    Since I know my husband and kids will balk at this, I am going to make it and put in into the empty Hershey’s syrup bottle. They’ll never know… :) Thanks for an awesome and EASY recipe!

  56. James writes:

    I have been making my own cocoa syrups for a while now. Absolutely amazing!!!! Try mixing up the flavors with different spices. My fav is cayenne and cinnamon. Then I found this website that actually sells the stuff. It’s called the NakedSweetShop(.com) They are a gourmet vanilla supplier, but they also sell gourmet all natural syrups. I have tried to base my syrup around theirs, I just can’t seem to make it as good as theirs.
    And their vanilla is to die 4. You get 4 beans for $10 and these are not like those test tube beans. Super oily and so pungent I just wanted to melt right there. And the size of these things, just half a bean is all you need.
    They just posted a blog about a vanilla bean marshmallow recipe and I am so exited to try it out.
    I shall use my homemade cocoa syrup to make hot chocolate and then add some homemade marshmallows.:) :) :)

  57. Sara writes:

    So glad I found this recipe. My little one will be so excited to finally have chocolate syrup again and it will be so much better than the store bought he had before we began eating all natural!

  58. Glory/ Glorious Treats writes:

    I’m slapping my head, wondering why I never considered this!! I will definately be trying this homemade sryup soon! Thanks so much!
    Just discovred your site today… I think I’ll be here a while!
    (P.S. I’m a Sacramento area blogger too) =)

  59. Cynthia writes:

    Very similiar to my recipe. I love that I can control the sugar!

  60. Karen writes:

    This stuff is incredible! I just made a batch, but used dark chocolate cocoa. It is to die for! Now I’m eager to explore the rest of your blog and try more of your recipes! Thanks for sharing!

  61. Callie writes:

    Do you know how much this recipe makes?

  62. Kelly B writes:

    I cannot wait to try this recipe! I am also a label reader, and it drives me crazy that high fructose corn syrup is in everything. When I last eyed the chocolate syrup I too wondered how I could make my own without all the garbage in it. You have made my day!
    Kelly B recently posted Seattle’s Best Coffee Review – Level 3

  63. Delo writes:

    Thanks so much for this recipe. My husband must have chocolate syrup in fridge. This will now take its place. Shhhh.

  64. Stephanie writes:

    @Delo – it’ll be our little secret :) Hope you both enjoy it!

  65. dave justin writes:


  66. Kelly writes:

    This was the first recipe I clicked. I just made a batch and it’s just wonderful. Hot cocoa and toast tonight! I’ll never buy syrup again great recipe!

  67. Stephanie writes:

    @Kelly – I’m so glad you ran across my post on your first click. Enjoy the syrup!

  68. Jennifer writes:

    As a person who is allergic to high fructose I am thrilled to have found this recipe. I can’t wait to make it. Do you know about how long you can store it in the fridge? I’m thinking since now I can use it myself it won’t last long…lol!

  69. alaskan princess writes:

    Thank you so much for this. I have been trying to figure out how to make more and more things at home. my husband and I are trying to cut out high fructose syrup as much as possible. This recipe is awesome. Love the taste and makes the house smell so good!!!!

  70. Ashley Brant writes:

    Is it tea spoons or table spoons of salt & vanilla extract?
    Thanks! (:

  71. Stephanie writes:

    @Ashley – t = teaspoons, T = tablespoons, so those are both teaspoons.

  72. Molly writes:

    This looks delicious! Thanks for the idea…and the Sugar Rush!
    Molly recently posted Sweet Sixteen: Mardi Gras

  73. Tonia writes:

    This is great! How long does it keep?

  74. Stephanie writes:

    @Tonia – 2-4 weeks in the fridge. Enjoy! :)

  75. Mart writes:

    I never had a bottled for more than 10 years (Chocolate milk was always store-bought in cartons or bottles). I found this recipe and the resulting chocolate milk was insanely good (it tasted like “dark chocolate milk”) it put the best carton brand we had to shame. I then tried using store-bought syrup and it tasted weird. From then on, this recipe is my go-to for chocolate milk. Thanks for sharing!

  76. Elise writes:

    I made an adult version of this for St. Patty’s Day. I halved the recipe and instead of adding vanilla I added a shot of Jameson Irish Whiskey. Went perfectly with the Guiness Cake with Bailey’s Frosting.

  77. Stephanie writes:

    @Elise – that sounds so good! What a great idea.

  78. luv2run writes:

    Hey Girl!

    This looks fantastic! i can’t have high fructose corn syrup so this is perfect!!

  79. Stacy writes:

    Thank you for this recipe!!!! I’m going to replace the simple syrup in a marshmallow cream recipe with the chocolate. Wish me luck!!

  80. Yasmin writes:

    Just made it for my daughters (2&3) who are picky about plain milk, made this and they love it, as do I. Great recipe! I also used reg sugar instead on organic (which i never even heard of lol), but still tasted great!

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  84. kim writes:

    Love this site

  85. Melissa writes:

    Made a batch, but only used 1 cup of sugar and it was plenty sweet. I usually dilute my kid’s chocolate milk anyway. Thanks for sharing, I’ll never buy the bottle again!

  86. Danielle writes:

    I will be making this tonight!!! Yummy Just one more thing that my daughter will not eat at anyone else’s house. But that’s ok! I know what is in it when I make it. My rule is if you can’t pronounce it don’t eat it. Thank you for the recipe :)

  87. Samantha writes:

    Would it have to sit in the fridge for that long before you can use it or is 2-4 weeks the shelf life?

  88. Stephanie writes:

    @Samantha – the 2-4 weeks is the shelf life. You can enjoy it immediately after making it.

  89. Ruth writes:

    Oh my gosh, delicious! I am trying a few variations of this recipe today. I just replaced the sugar with brown sugar and it tastes a lot like hot cocoa. Next on my list it to figure out how much malt to mix in for chocolate malt flavor!

  90. Danijela writes:

    Hi Stephanie. I just want to let you know that your recipe is now featured in my coffee break post for this week. I hope you’ll like it :) I made this syrup last week, and I can tell you, it was really delicious. Great work!
    Danijela recently posted Coffee and Children: Is Coffee Bad for Kids

  91. Stephanie writes:

    @Danijela – thanks for the feature!

  92. Chocolate cookie recipe writes:

    Pretty nice post. I just stumbled upon your blog and wanted to say that I’ve really enjoyed surfing around your blog posts. After all I will be subscribing to your rss feed and I hope you write again very soon!
    Chocolate cookie recipe recently posted Chocolate cookie recipe

  93. Josh writes:

    Thx for the recipe!

  94. Paula writes:

    Can you use regular sugar?

  95. Stephanie writes:

    @Paula – yes, regular sugar will work fine.

  96. Ladybug writes:

    Thanks for the recipe!

    I am going to try a sugar free version with Splenda. My three-year-old just discovered chocolate milk, and hot chocolate season is coming up, so for me it is great timing to find your homemade version.

  97. Leesers writes:


    We need a sugar-free version, but my husband can taste the Splenda, and cannot eat it. He can tolerate Stevia, so we use that. Do you think I could get by using the liquid Stevia?

    Does anyone else have any ideas?

    Thanks all,

  98. Stephanie writes:

    @Leesers – I’m not sure how using liquid will affect the recipe. I saw some powdered Truvia in the baking aisle at Target yesterday, and that may work in place of sugar. Let us know what you end up trying and how it works out.

  99. ashley writes:

    I’ve been making this for about 2 months now, and my husband swears it is better than store bought. I didn’t quite believe him. I loved it, but BETTER than Nesquik?! Not sure. So we did a taste test, and let me tell you, this stuff is AMAZING! Never mind not having as many ingredients, it actually tasted like CHOCOLATE milk, not just over sugary brown milk, which is what the store bought tasted like! NEVER going back!

  100. Marissa writes:

    Yeaaahhhh…. SO, I tried this just now and I ran into a bit of a problem… Not the recipe, that was just as you said it would be. The SAUCE, however, is so delicious it is a HUGE problem restraining myself from drinking it, hot, straight out of the saucepan. Thank you, a million times over, for sharing this so I can feel better eating junk food that is waaaay less junky!

  101. Célia writes:

    That’s a perfect recipe, I made it and I LOVE I!!!

  102. Margie writes:

    Just made this recipe. So easy, & so much better than store bought. I will drizzle it over almond joy cheesecake. This is a keeper!

  103. Clean Eating Recipes | Clean Eating Chocolate Syrup writes:

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  104. Marie writes:

    Can you use splendia to make this instead of sugar?

  105. Stephanie Nuccitelli writes:

    Marie, I haven’t tried using Splenda so I’m not quite sure, but I don’t see why it wouldn’t work. Please let us know if you give it a try – I’d love to know how it works.

  106. Amanda writes:

    Making this as I type – my husband looooves the processed “crap” and I’ve been trying to get him to enjoy the less processed side of life. 9 times out of ten, he always exclaims how much better the REAL home-made version is. I hope this syrup is another one I can add to the list! Smells delicious! Will definitely be bookmarking your site :)

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  108. Lori Ann @ Lori Ann's Food & Fam writes:

    Just finished making this syrup. Tastes Just like Hersheys chocolate syrup! Great with fruit :)

  109. Scotti O. writes:

    Just made this. Was skeptical that it would get by my 2 and 3 year old without some complaint but it did! Used it in place of their Nesquik this morning! Thanks!

  110. Nicole M writes:

    Just tried it now… delicious. Can’t tell the difference. I am pregnant and craving chocolate milk, thought we had syrup the other day, so I didn’t buy at the store and I am SO GLAD I didn’t. Love how easy this is AND how much healthier! THANK YOU

  111. Haydee Hidalgo writes:

    Thank you so much for this recipe. My little girls must have chocolate syrup in their milk and I don’t like the fact that it has a list of ingredients that I can’t even pronounce. This is perfect. I am going to try this out :)

  112. gary wanous writes:

    Thank you, this is a great recipe

  113. Emily writes:

    Thank you so much for this! I’m so glad I stumbled upon your site (from a Pinterest pin for your homemade marshmallow fluff). I’ve recently started analyzing ingredients in everything too and reluctantly bought Hershey’s chocolate syrup not too long ago. So glad I have a preservative-free alternative now!

  114. tanya1234 writes:

    thankxxxxxxx alot

  115. Jeep5663 writes:

    Delicious on a banana split.

  116. Caitlyn writes:

    WOW!!! WOW!!! WOW!!! I made this with half stevia, half organic sugar, it’s amazing. I was far to skeptical… Thanks for great the recipe

  117. Helayna writes:

    Is this recipe ok to can?

  118. Stephanie Nuccitelli writes:

    Helayna, I have to be honest and say I’m not sure. A quick Google search came up with a few chocolate syrup recipes you can can, but at quick glance they all had corn syrup in them. Here is one you could try.

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  122. Carrie Lea writes:

    Just wanted to say thank-you. I use it in my mochas. Love it!

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