Instant Chocolate Syrup
Ingredients
3/4 C. dry unsweetened cocoa
1 pinch cinnamon
1-1/4 C. water
1 tsp. vanilla
sweetener equal to 1/2 C. sugar
Cooking Instructions
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 5 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)