So here it is... adapted from diy Natural
What You'll Need:
1 c water
1 c sugar (you can use organic cane sugar but I used plain white)
1/2 c cocoa (I used Hershey's Special Dark)
1/4 t vanilla extract (optional)
1/8 t sea salt (optional)
What To Do:
Once boiling, turn down to medium heat and stir continuously for 8-10 minutes. (Seriously, stir continuously because it will boil over!)
The syrup thickens as it cooks and eight minutes was good for me.
If you'd like it to taste more like the Hershey's syrup you know and love, add the vanilla and salt after removing the pan from the heat and stir in well. (I don't particularly love the alcohol flavor of the extract so I skip them both.)
Leave the saucepan off the heat to cool and store in a container of your choosing. I use a pint sized mason jar with a screw on lid.
So yummy and makes great chocolate milk!