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Used with Vanilla-Spiked Hot Cocoa Vanilla-Spiked Hot Cocoa. Can also be used in coffee, yogurt or over ice cream.
- In medium saucepan over medium high heat, bring water and sugar to a boil.
- Cook until mixture thickens slightly, about three minutes.
- Remove from heat, stir in vanilla and let cool to room temperature.
- Refrigerate in an airtight container for up to two weeks.