I know this is Simple Syrup Monthly, but I just have SO many ideas for cocktail syrups. So the syrup recipes are coming fast... hope you don't mind?
Chocolate in cocktails is tricky. Too often it turns syrupy-sweet or dessert-heavy, drowning out the spirit instead of supporting it. Basically, it's usually not my jam. BUT this syrup goes the other direction.
By roasting cacao nibs and pairing them with raw Demerara sugar, you get deep, bittersweet chocolate flavor with structure, warmth, and just enough edge to keep things interesting.
This is a workhorse syrup for winter: excellent in Old Fashioneds, espresso cocktails, rum drinks, and even a few zero-proof builds when you want something rich but restrained.
What You’ll Need:
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2 cups raw Demerara sugar
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1 cup water
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½ cup cacao nibs
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Pinch of salt (optional, but highly recommended)
Instructions:
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Roast the cacao nibs:
If your cacao nibs aren’t already roasted, spread them on a baking sheet and roast at 300°F for 8–10 minutes, until fragrant. Let cool slightly.
(Already-roasted nibs can go straight in, or get a quick 1–2 minute toast in a dry pan.) -
Make the syrup base:
Combine the water and Demerara sugar in a saucepan over medium heat. Stir until the sugar fully dissolves and the syrup looks dark and glossy. -
Infuse the cacao:
Add the roasted cacao nibs and reduce heat to low. Let gently infuse for 10–12 minutes, stirring occasionally. -
Steep off heat:
Remove from heat, cover, and let the syrup steep for an additional 15 minutes. This builds depth without pulling too much bitterness. -
Strain:
Strain through a fine mesh strainer. For extra clarity, strain again through cheesecloth or a nut-milk bag.
(Press gently—don’t mash the nibs.) -
Finish + store:
Stir in a small pinch of salt, bottle, and refrigerate for up to 2-3 weeks.
Variations:
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Bolder chocolate: Extend the on-heat infusion to 15 minutes before steeping.
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Brighter, fruit-forward cacao: Shorten the steep by 5 minutes (great for gin or mezcal cocktails).
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Bartender note: If sediment is a concern, grind the nibs very lightly before roasting, then fine-strain twice for a cleaner final syrup.
How to Use It
This syrup can be quietly powerful. A little goes a long way in:
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Chocolate Old Fashioned (bourbon or aged rum)
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Espresso Martini riffs
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Black Manhattan–style cocktails
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Mezcal sours (trust the process)
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Cold brew + tonic for a zero-proof option
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Hot chocolate upgrades with actual depth
Final Pour
Roasted Cacao-Nib Demerara Syrup brings dark chocolate flavor into cocktails the right way: bittersweet, roasted, and balanced, with none of the candy-bar nonsense. It’s rich without being heavy, and once you make it, you’ll find excuses to use it.
If you give it a try, tag @highproofpreacher so I can see what you’re mixing. And if you’re not already subscribed, Simple Syrup Monthly is where all these recipes live– delivered fresh to your inbox each month.
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