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3/4 c Sifted cocoa
3/4 c Sugar
2 tb Butter
1 tb Instant coffee granules
1 ts Vanilla
1 Cinnamon stick
1 pn Salt
1 c Boiling water
In a wide shallow saucepan or dutch oven combine cocoa, sugar, butter, instant coffee, vanilla, cinnamon stick and salt.
Gradually whisk in boiling water; bring to a boil over high heat.
Reduce heat to medium and simmer stirring often for 5 minutes. Mixture should be thickened and glossy and reduced to about 1 cup.
Discard cinnamon stick, let cool. Store in tightly covered jar in the refrigerator for up to 2 weeks.