A higher quality Hershey's syrup equivalent. Best to use at room temperature.
Great in egg creams (couple tablespoons of syrup in a cup, milk to halfway, seltzer to finish it).
| Ingredients | Step |
|---|---|
| 3/4 c. white sugar 1/4 t. kosher salt 1/2 c. water |
Combine in small saucepan. Bring to boil over medium heat, whisking. |
| 1/2 c. unsweetened cocoa powder, preferably Dutch-processed | Add cocoa powder while whisking. Whisk until smooth. |
| 1 oz. (3 T) unsweetened chocolate, chopped | Remove from heat. Add the chopped chocolate and whisk until melted. |
| 1 t. vanilla | Whisk in. |
| Transfer to jar. Refrigerate. |
Source: Genevieve Ko (NYT)