• In a small saucepan, combine the sugar and cocoa powder.

  Stir over low heat for about 2 minutes to warm the mixture.

  Add the evaporated milk and butter, and bring to a boil.

  Boil for 4 minutes, stirring frequently.

  Remove from heat and stir in vanilla extract.

  Allow to cool before using. Store in a sealed container in the fridge.

Notes

• This syrup can be stored in the refrigerator for up to 2 weeks.

  To use as a hot chocolate mix, stir the syrup into warm milk.

  You can adjust the sweetness by adding more or less sugar according to your preference.