About 1 cup (enough for 16 lattes)
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa
- 1/4 cup instant espresso
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 2 tablespoons vanilla extract
1. In a medium saucepan, combine the sugar, cocoa, espresso, and cinnamon. Whisk in the water and bring to a boil over medium heat. Boil for 1 minute, stirring often.
2. Remove from the heat and stir in the vanilla. Let cool then pour into a jar, cover and refrigerate for up to 2 weeks. Use to make Mocha Latte (below).
Mocha Latte
- 1 cup half-and-half
- 1 tablespoon Mocha Latte Syrup (above)
1. Place the half-and-half in a microwave-safe mug and heat in the microwave until hot.
2. Add the Mocha Latte Syrup and stir until well combined. Serve immediately.
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