Description Edit

Contributed by Ursula Taylor

  • Yield: 20 servings - 1¼ cups

Ingredients Edit

Directions Edit

  1. Mix cocoa, water and salt in a heavy saucepan until smooth.
  2. Bring to a boil, and simmer gently, stirring constantly for 3 minutes.
  3. Remove from heat; let cool 10 minutes.
  4. Add sweetener and vanilla and mix well.
  5. Pour into a jar, cover, and store in refrigerator.
  6. Stir in jar before measuring to use.

Nutritional information Edit

Per 1 tbsp serving:

  • Cho 2g | pro 1g | fat 0g | fiber 0.1g | sodium 25mg | chol 0mg
  • Food exchanges: up to 2 tbsp may be considered "free". If ¼ cup is used - count as 1 vegetable exchange or ½ fruit exchange.
  • Low sodium diets: omit salt from recipe.

Notes Edit

  1. Also found that substitute to equal ½ cup sugar was not quite sweet enough for me - so adjust to your own taste.
  2. Original recipe did not call for chocolate extract but I find that it does help the flavor.
Community content is available under CC-BY-SA unless otherwise noted.