1 cup granulated sugar 1 cup strongly brewed coffee 2 tablespoon unsweetened cocoa powder

Combine all ingredients in a small sauce pot over high heat, and bring to a boil, stirring occasionally. When the mixture boils, lower the heat to a simmer, and simmer, uncovered, just until the sugar and cocoa powder dissolve, about a minute, stirring occasionally. Take the mixture off the heat, let sit for 5 minutes. Strain the mixture through a fine mesh strainer. Transfer into a bottle to serve. Syrup will keep. Refrigerate in an airtight container, for up to 2 weeks.