Chocolate Syrup (for Espresso Beverages)

Recipe by Debra1113
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READY IN: 15mins
SERVES: 14
YIELD: 1 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the cocoa powder, sugar and salt in a saucepan. Whisk thoroughly.
  • Add water gradually to the cocoa, stirring (not beating) with a whisk to blend thoroughly.
  • Place over medium heat, stirring frequently with the whisk until mixture comes to a boil. A layer of foam may form on top of the syrup.
  • Boil for 3 minutes, stirring at all times with the whisk. Reduce the heat if the syrup threatens to boil over.
  • Remove from heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity).
  • Cool briefly, then chill, uncovered, in the refrigerator until completely cold.
  • Strain through a fine strainer into a 2 1/2 cup (625 ml) container.
  • Stir in vanilla.
  • Store covered, in the refrigerator.
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