Prep Your Saucepan:

Place a medium saucepan on your stove but do not turn on the heat yet. You’ll start by combining your dry ingredients first.

Whisk the Dry Ingredients:

Into the saucepan, add the following dry ingredients:

¾ cup unsweetened cocoa powder

¼ tsp salt

½ tsp instant espresso powder (optional)

Use a whisk to break up any lumps and thoroughly combine the dry mix. This step ensures that the cocoa disperses evenly and doesn’t clump when liquid is added.

Add the Wet Ingredients:

Pour in the following:

1 cup pure maple syrup

½ cup water

Whisk again until the mixture is completely smooth and all dry ingredients are fully incorporated with no visible lumps. It will look a bit runny at this stage, but that’s exactly what you want.

Heat Gently:

Turn the heat to medium. Stir the mixture constantly as it begins to heat—this prevents scorching and keeps the syrup smooth.

Simmer the Mixture:

Once the mixture begins to simmer gently (small bubbles around the edges), reduce the heat slightly and allow it to simmer for about 3 to 5 minutes, still stirring constantly. The syrup will begin to thicken slightly. Keep in mind it will thicken more as it cools, so don’t overcook.

Add Vanilla and Fat (Optional):

Remove the saucepan from the heat and immediately stir in:

1½ tsp pure vanilla extract

1 tsp butter or coconut oil (optional, but adds luscious shine and flavor)

Whisk until the butter or oil melts completely and the syrup is silky smooth.

Cool and Store:

Let the syrup cool for 15–20 minutes in the pan. Then pour it into a clean glass jar or bottle with a tight-fitting lid. Once cooled completely, store in the refrigerator for up to 2 weeks.