Put ingredients in the blender or mini blender and whip for 10-15 seconds or whip up with immersion blender stopping to check the consistency. Don't whip until it is completely stiff
First, combine sweeteners and cocoa in a saucepan, start stirring with a whisk to combine well BEFORE turning on the heat, next add the dash of salt and the water, whisking well to combine.
Next, cook over medium heat for about 10-15 minutes until syrup thickens up. At this point, you should see a change of color almost a dark brown to black color.
Remove the pan from heat and stir in vanilla extract. Let the mixture cool in the pan, then transfer it to a jar for storage.
Keep your chocolatey goodness in your refrigerator. It gets a little too thick to pour but if you give it a good stir it helps. I have also kept it in a squeezable bottle to make adding it to coffee and desserts easier.
My Version: Less Sweet
Pour brewed black coffee into your mug of choice
Top with whipped topping
Drizzle with about 2 tablespoons of chocolate syrup, more or less depending on my mood that day. I use the sugar-free version, so I don't worry about overdoing the chocolate syrup!!
Daughter's Version: More Sweet
Pour brewed black coffee into your mug of choice ADD 1-2 tablespoons of chocolate syrup, more or less depending on your sweet-preferences, stir well. Sometimes my daughters will even add a bit of 1/2 & 1/2 or heavy cream at this step to get it creamier.
Top this coffee with the whipped topping
Drizzle with the amount of chocolate syrup you like based on your own chocolate cravings!!