MOCKLATE SYRUP (Mock- Chocolate Syrup)

MOCKLATE SYRUP (Mock- Chocolate Syrup)

This chocolate syrup recipe is super easy to make, is jaggery based and has only 4 ingredients! Make a batch with your kids or have some in your coffee! Enjoy!

Who doesn’t love Chocolate syrup???

I have always loved chocolate milk – it just seems to hit all the right spots. As soon as I hit adulthood; I kind of broke up with the chocolate syrup that was a constant childhood companion. Though I do remember having more grown up versions in the form of Café Mocha, vanilla ice-cream with syrup on top, especially poured over sizzling brownies.

Don’t judge me – I love desserts too. I just don’t let them control me.

Flash-forward to several years later; I was diagnosed with PCOS/PCOD, and I had to cut out sugar of all kinds immediately.  There went all kinds of chocolaty goodness. I lived without chocolate syrup for a very long time with no incident.

Then I had a child.

The “Please Mom, Chocolate Milk!!! whine!

All moms know that when friends come over, demands for chocolate milk get loud and crazy. The only option available for  a quick shake was commercial chocolate syrup, which was ok, because it was apparently “fortified” with calcium and vitamins.

That reminded me of this cartoon I once saw. The villain wants to kill someone off with a poisoned cake, but he ices it beautifully so it looks wonderful. No-one dies (it was a cartoon, after all) but it just reminded me that even with beautiful embellishments, the cake was still poison.

Why should you avoid store bought syrup?

Store bought chocolate syrup contains some or all of these ingredients:

High Fructose Corn Syrup, Corn Syrup, Water, Cocoa (Adds A Negligible Amount Of Fat), Sugar, Contains 2% Or Less Of: Potassium Sorbate (Preservative), Salt, Mono- And Diglycerides (Adds A Negligible Amount Of Fat), Xanthan Gum, Polysorbate 60, Vanillin, Artificial Flavor.

HFCS and sugar have been shown to drive inflammation, which is associated with an increased risk of obesitydiabetesheart disease, and cancer.

Under no circumstances (no matter how much Vitamin D they add ) is this commercial syrup healthy.

Now. Even though I’ve been in health and fitness for 22 yrs., I’m also a foodie; and I love chocolate as much as the next person. Feeding this concoction to my daughter, however, was out of the question.

This prompted me to wonder..

Can we make chocolate syrup that’s just as good, if not better, than the store bought one?

Turns out, the answer is a resounding YES! I came up with a recipe that contains only 4 ingredients (that’s right, that’s all it takes) and tastes so good, you’ll be screaming for more.

What’s more, it contains no refined white sugar – which makes it far better to consume. Be warned though – it’s still sweet, so use it with caution if you have diabetes or insulin resistance.

Now. Without any more chit chat, here’s the recipe.


  • 1.5 cup organic jaggery powder
  • 1 cup Organic dark cocoa powder
  • 1.5 cup water
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract


  1. In a saucepan whisk together salt, sugars and cocoa until they are combined and there are no lumps. Add water and whisk to combine. Turn heat to medium and bring a boil, whisking frequently.
  • Allow the mixture to simmer while whisking until it has slightly reduced and thickened. Remove from the heat and stir in vanilla. Pour into a jar and allow to come to room temperature. Cover and refrigerate.
Just look at that awesome thick syrup just waiting to be welcomed by a glass of chilled milk!
  • Enjoy!


  1. The syrup will be thin after it is done boiling. But, it will thicken up as it cools down. 
  2. You can reheat dessert sauce in the microwave if you want to serve it warm.
  3. You can enjoy it warm or eat it cold; it’s your choice.

Do try this recipe and leave me a message. I would love to hear how yours turned out!

Love & Light


Weight Management Specialist

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