Chocolate Syrup (for Espresso Beverages)

Ingredients

• 1 cup sifted unsweetened Dutch-processed cocoa powder
• 1 1/2 cups granulated sugar
• 1 dash salt
• 1 cup water
• 2 teaspoons vanilla

Directions

1. 1

   Combine the cocoa powder, sugar and salt in a saucepan. Whisk thoroughly.

2. 2

   Add water gradually to the cocoa, stirring (not beating) with a whisk to blend thoroughly.

3. 3

   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.

4. 4

   Boil for 3 minutes, stirring at all times with the whisk. Reduce the heat if the syrup threatens to boil over.

5. 5

   Remove from heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity).

6. 6

   Cool briefly, then chill, uncovered, in the refrigerator until completely cold.

7. 7

   Strain through a fine strainer into a 2 1/2 cup (625 ml) container.

8. 8

   Stir in vanilla.

9. 9

   Store covered, in the refrigerator.