coffee shop owner MOCHA syrup recipe

Hi, I'm Chelsey from The Drifter Coffee in South Carolina and I've been teaching you how to make your own syrup at home. I've had some people request mocha and we happen to be out of it in the shop, so let's make some together. This recipe's a little different. Usually, you would add your water and your sugar and mix that first, and then add your other ingredients. But for mocha, you want to add your water and your cocoa powder before you add your sugar. We're going to put one cup of water in our bowl. Let that start warming up. It doesn't have to be hot before you add your cocoa powder. We keep a big bag of cocoa powder in the shop because we go through so much of it. But any baking cocoa powder works just fine. You're gonna add half a cup to your water. Make sure to whisk this really well. You don't want any chocolate clumps. You don't want this to boil, so keep it on about medium heat. And once it's hot, add in one cup of sugar. Mix this in really well until it dissolves. Once your sugar dissolves, remove this from the heat. Let your syrup cool for a little while before you add in your vanilla, that way it doesn't evaporate off. As always, use pure vanilla extract. Don't use imitation vanilla or it will taste artificial. Add in one teaspoon of your vanilla. Give that a good mix. This next step is preference, but I always strain our syrups just in case there's any clumps. And there you have our mocha syrup. You can store this on the counter for three to four days or one to two weeks in the fridge. Stay tuned for fall recipe trials that you've all suggested.