Vanilla-Spiked Hot Cocoa 1/4 C. Cocoa Powder 1/4 Tbsp. Sugar 4 C. Fat free Milk vanilla syrup to taste
Measure cocoa and sugar into a saucepan with about 1/2 C. milk. Heat over medium flame and whisk until cocoa becomes smooth. Add remaining milk and heat until steam rises and bubbles form around the edges. Do not boil. Ladle into mugs and drizzle with vanilla syrup.
Vanilla Syrup 2 C. Water 2 C. Sugar 2 Tbsp. pure Vanilla Extract
In medium saucepan over medium high heat... bring water and sugar to boil. Cook until mixture thickens slightly, about three minutes. Remove from heat, stir in vanilla and let cool to room temperature. Refrigerate in an airtight container for up to two weeks. Makes about two cups.