A soda fountain favorite, mix this chocolate syrup in a classic egg cream or old-school phosphate.
1 oz. unsweetened cocoa powder
3 cups granulated sugar
2 cups water
¾ tsp. vanilla extract
½ drop cinnamon oil (optional)
Combine cocoa powder, sugar and water in a large saucepan and bring to a boil over medium-high heat, while stirring. Continue stirring and let boil for three minutes. Let cool to room temperature, then add vanilla and cinnamon oil, if using. Stir to combine and funnel into a clean glass jar. Cover and keep refrigerated for up to 1 month.
Adapted from Fix the Pumps by Darcy O’Neil