3/4 c. sugar
1/2 c. Dutch chocolate powder
1/4 tsp. cinnamon
1 1/3 c. water
1 tbsp. vanilla extract

In a 1-quart saucepan mix sugar with cocoa and cinnamon until fairly lump-free. Stir in water and cook over medium heat, stirring often until syrup comes to a boil. Remove from heat. Stir in vanilla and cool to room temperature.

Pour into glass pint jar with screw-top lid. Cover and refrigerate up to 4 weeks. Makes about 2 cups syrup. Can make hot cocoa with this 1/4 cup syrup to 2/3 cup milk.