咖啡摩卡（咖啡店風格）— 附自製朱古力糖漿

Homemade Chocolate Syrup Instructions

Step 6

Combine the base: In a saucepan, mix the condensed milk, whole milk, sugar, cocoa powder, salt, and water. Whisk until smooth before turning on the heat.

Step 7

Heat gently: Warm over medium-low heat to 150–160°F (65–71°C). Do not boil — boiling causes graininess.

Step 8

Finish the emulsion: Add the vanilla (and optional chocolate chips). Stir until glossy.

Step 9

Blend briefly: Use an immersion blender for 5 seconds to achieve a Starbucks-smooth syrup.

Step 10

Store: Refrigerate for 1–2 weeks. It will pour like thick chocolate sauce, not fudge. This syrup dissolves into hot milk instantly — no graininess, no chocolate chunks, perfectly smooth.