3/4 c  Dry unsweetened cocoa
1 pn Cinnamon
1 1/4 c  Water
1 ts Vanilla
1/2 c  Sugar ( or use artifical
-sweetener)

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
minuutes 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 for up to 3 weeks. Makes 1 cup syrup.