Ingredients:

  • 1 cup Water
  • 1 cup Granulated Sugar
  • 3/4 cup Unsweetened Dutch-process Cocoa Powder
  • 1/4 teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Combine the water, granulated sugar, cocoa powder, and salt in a medium saucepan. Whisk thoroughly until there are no visible lumps of cocoa remaining.
  2. Place the saucepan over medium heat. Stir constantly as the mixture heats up until it reaches a gentle simmer.
  3. Reduce the heat slightly to maintain a steady, gentle bubble. Continue cooking and stirring frequently for 5 to 7 minutes until the mixture visibly thickens and coats the back of a spoon.
  4. Remove the saucepan immediately from the heat. Let it cool in the pan for about 5 minutes, then stir in the pure vanilla extract until fully incorporated.
  5. For the smoothest finish, pour the warm syrup through a fine-mesh sieve into a clean storage jar or bottle, catching any undissolved solids.
  6. Allow the syrup to cool completely to room temperature before sealing the jar. Store in the refrigerator for up to 2 weeks.