This syrup is handy to have in the fridge for the quick glass of chocolate milk or to top a dessert. It's a little bit thinner than Hershey's syrup and needs to be shaken before each use.
Chocolate syrup
3/4 cup cocoa
1 and 1/2 cup granulated splenda (or 26 packets)
dash of salt
1 cup hot water
2 teaspoons vanilla
dash of instant coffee crystals (optional)
Combine cocoa, splenda, and salt in a saucepan. Stir in water until smooth. Bring to a gentle boil over medium heat, stirring constantly. Simmer for a couple of minutes, remove from heat and add flavoring. Pour into a container and cool. Cover and refrigerate to store. Shake before each use. Approximately 1 tablespoon makes about 6 ounces of milk chocolatey.
I bet this would be really good drizzled over a warmed piece of KYBluegrass's low carb chocolate cake! Death by chocolate! I will have to try this the next time I have pms.....
Homemade chocolate syrup 
