Super-Simple Homemade Chocolate Syrup

In a small sauce pan, whisk together water, cocoa, and sugar. Over medium heat, bring to a rolling boil. Stirring often, boil for 5 minutes. Then, take the sauce off heat, add vanilla and salt, and stir well. Let the syrup cool (it will thicken as it does). When cool, put in a clean bottle, and refrigerate (I actually use an old Hershey’s squeeze bottle). Syrup will keep for a few months.

(If you like a less-sweet syrup, use about 1 1/2 cups of sugar. Feel free to use dark cocoa powder for a dark chocolate syrup. This is a really simple recipe, and hard to screw up, so adjust until you find what you like!)