Syrup for Hot or Cold Chocolate Drink
Yield: 12 servings
1/2 c Unsweetened Cocoa -sugar
Artificial Sweetener to 1/2 c Hot water
-equal 1/2 c plus 2 1/2 tb 2 ts Vanilla
In saucepan, combine cocoa, artificial sweetener, sugar, and water.
Mix well. Cook over med. heat stirring constantly until mixture comes
to boiling point. Stir in vanilla. Store syrup in jar in
refrigerator. Add 1-2 tb 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 w/ milk.
441/2 c Unsweetened Cocoa -sugar
Artificial Sweetener to 1/2 c Hot water
-equal 1/2 c plus 2 1/2 tb 2 ts Vanilla
In saucepan, combine cocoa, artificial sweetener, sugar, and water.
Mix well. Cook over med. heat stirring constantly until mixture comes
to boiling point. Stir in vanilla. Store syrup in jar in
refrigerator. Add 1-2 tb 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 w/ milk.
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