I've been relying on Hershey's Dark chocolate syrup, though I don't drink milk much.
What's your formula (sans coffee) for the syrup you make?
assuming 1 part is 1 cup
1 part cocoa powder, dark or regular your choice.
1.5 parts water
1.5 parts sugar
pinch of salt (extrapolate more for larger parts)
1 t vanilla extract at the end (extrapolate more for larger parts)
mix sugar and cocoa powder and salt together dry first in a cool pan it just helps. add the water and turn on heat. stir/whisk constantly on medium/low to medium heat. stir, stir stir, until it barely starts to simmer and change color - darkening and thickening. DO NOT BOIL. hold the barely simmering for a couple minutes, this is where experience is key. if you do not cook enough it will be grainy, too much it will be too thick and could burn. you know your stove. if you think your done, remove from heat and try it off the back of a spoon, grainy? return to heat for a minute and try again. add the vanilla when the cooking is done. I store it in a glass juice jar
I use the carton that the cocoa powder comes in as a part.
so one carton cocoa powder, 1.5 cartons water, etc. I think a carton is 2.5 cups, the one I use anyway so 2.5 pinches of salt and I like vanilla so I round up to a Tablespoon. I usually get around 46-48 OZ from a whole carton.
which reminds me I need to make some more.
😀