Ingredients
Scale
- 1/2 cup dairy and nut-free cocoa powder ( I used Nestle)
- 1 cup water
- 2 cups sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Mix water, cocoa, sugar and salt in a 2 quart saucepan over high heat.
- Whisk until everything dissolves and then bring to a full boil, stirring occasionally.
- Reduce heat and boil for a full 3 minutes, make sure it doesn’t boil over!
- Remove from heat and stir in the vanilla.
- Allow to cool and then pour into a pint-sized canning jar, or an old cleaned-out Hershey’s squeeze bottle.
- Store in the fridge for a month or two.