1ounce72% dark chocolate, roughly chopped (28g, 3 Tbsp)
8ounceslight brown sugar, gently packed (227g, 1 cup)
¼tspDiamond Crystal kosher salt
1Tbspvanilla extract (15 ml)
Put hot tea and cocoa in a 2-quart saucier (or saucepan). Set it over medium heat, and whisk until thick and bubbly. Add the chopped chocolate, brown sugar, and salt. Continue whisking until the mixture is syrupy and completely smooth. Remove from the heat, and whisk in the vanilla extract.
Pour the runny syrup into a glass jar – I use a wide-mouth canning jar – and cover with a lid to prevent any evaporation. Cool the syrup to room temperature, then refrigerate until cold and thick; at least 4 hours, but overnight is even better.
The syrup will keep in the refrigerator about 2 months, but I’m betting you’ll use it faster than that. It’s great over ice cream, it dissolves into milk, and – yes, you could even put a spoonful into coffee to make hot mocha coffee. If you must.