Tenina.com's Choc Chill Syrup

Need

150 Gram coconut sugar
80 Gram cocoa powder (please use the best quality you can afford for this recipe, I use Barry Callebaut Brut cocoa)
200 Gram water
1 Teaspoon vanilla bean paste
Pinch pink salt flakes

Do

Place all ingredients into TM bowl and cook 5 min/90°C/ speed 2. Pour into a sterilised jar and keep refrigerated until use.
To use, drizzle around a glass of choice, top with ice and fresh milk of choice.
To make Coffee Chill syrup, replace cocoa with instant coffee granules.

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