Adapted from The Complete Tightwad Gazette by Amy Dacyczyn
1/2 cup regular cocoa or dark cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
Whisk together the cocoa, water, and sugar in a medium heavy bottomed saucepan over medium heat. Bring to a boil, whisking constantly, and cook for 3 minutes being careful not to let boil over. Remove from heat and add the salt and vanilla. Pour into a sterilized jar and store in refrigerator. Will keep for several weeks.