Homemade Chocolate Syrup
slightly adapted from Alice Medrich, Bittersweet, page 295
¾ cup unsweetened cocoa powder ( I prefer natural, Scharffen Berger Brand)
1 cup sugar (or use less if you prefer)
Pinch of kosher salt
1 cup boiling water
1 teaspoon pure vanilla extract
Mix the cocoa powder, sugar, and salt in a small saucepan. Stir in the boiling water to form a smooth paste. Bring the mixture to a simmer over low heat, stirring constantly. Let the syrup simmer for about 2 minutes. Remove from heat, stir in the vanilla, and let cool. Pour into a squeeze bottle or jar and store in the refrigerator for up to 3 weeks.