Instant Chocolate Syrupdesserts, diabetic, sauces 3/4 cup dry unsweetened cocoa 1 pinch cinnamon 1 1/4 cup water 1 teaspoon vanilla 1 sweetener = 1/2 cup sugar In a heavy saucepan, combine cocoa, cinnamon and water; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for five minutes or until mixture is thick and smooth. Cool slightly, stir in vanilla and sweetener. Pour into a container or jar with lid. Cover and store in refrigerator up to three weeks. Makes 1 cup syrup 1 serving = 1 tablespoon : 1 extra choice : 2 g carbohydrate : 1 g protein : 50 kilojoules : 12 calories |
