Chocolate-Peanut Butter Simple Syrup Recipe

Chocolate-Peanut Butter Simple Syrup Recipe
Staff Writer
Shutterstock

A delicious component of our Peanut Butter Patty Cocktail, this syrup would also be great on top of an ice cream sundae, in a hot chocolate, or as a sauce drizzle for a slice of pie. 

Read more about Drinks That Taste Just Like Girl Scout Cookies.

25
Servings
22
Calories Per Serving
Deliver Ingredients

Ingredients

  • ¼ cup granulated sugar
  • 1/4 cup good quality unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 1/4 cup smooth peanut butter
  • 1 teaspoon vanilla extract

Directions

In a medium saucepan, warm the sugar, cocoa powder, salt, and water over medium heat. Once the sugar is dissolved, stir in the peanut butter and whisk. Bring to a broil and then lower the heat, bring the mixture back to a boil, then lower the heat again. Add vanilla and stir to incorporate. Cool and refrigerate in an airtight container for up to a month.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Calcium, Ca
3mg
0%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Phosphorus, P
9mg
1%
Sodium, Na
10mg
1%
Water
2g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.