Chocolate Syrup

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½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Mix the cocoa and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Add the salt and the vanilla. Let cool. Pour into a sterile glass jar, and store in the refrigerator. Keeps for several months. Yields two cups.

Use about 1 teaspoon per cup of milk.

This is way better than Hershey's and my kids love it!