3/4 ounce bittersweet chocolate (see headnote), chopped
3/4 tsp instant coffee powder
1/4 tsp salt (heaping tsp)
3/4 ounce vanilla extract
Instructions
In a medium sauce pot, combine brown sugar, water, cocoa, milk chocolate, coffee powder, and salt. Whisk over medium heat until the dry ingredients have dissolved, the chocolate has melted, and the mixture appears uniform.
Continue cooking and whisking just until the mixture is hot enough to begin to bubble around the edges. Shut off the heat and cool 5 minutes. Whisk in the vanilla extract.
Store in an airtight container in the fridge, almost indefinitely.
To make chocolate milk or hot cocoa: Whisk two tablespoons of chocolate syrup into 8 ounces milk; serve hot or cold.
