1/2 c. unsweetened cocoa
Artificial sweetener equal to 1/2 c. plus 2 1/2 tbsp. sugar
1/2 c. hot water
2 tsp. vanilla

In saucepan, combine cocoa, artificial sweetener, sugar and water; mix well. Cook over medium heat stirring constantly until mixture comes to boiling point. Stir in vanilla.

Store syrup in jar in refrigerator. Add 1-2 tablespoons, or less if desired, to skim milk allowance to make hot or cold chocolate. This cannot be used as a topping since it has a bitter taste before being mixed with milk.