Chocolate Syrup (For Espresso Beverages) - cooking recipe

Ingredients

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

Preparation

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.