3/4 cup sugar
1/3 cup unsweetened cocoa
1/4 cup instant espresso
1/2 teaspoon ground cinnamon
1/2 cup water
2 tablespoons vanilla extract
In a medium saucepan, combine the sugar, cocoa, espresso, and cinnamon. Whisk in the water and bring to a boil over medium heat. Boil for 1 minute, stirring often.
Remove from the heat and stir in the vanilla. Let cool then pour into a jar, cover and refrigerate for up to 2 weeks. Use to make Mocha Latte (below).
1 cup half-and-half
1 tablespoon Mocha Latte Syrup (above)
Place the half-and-half in a microwave-safe mug and heat in the microwave until hot.
Add the Mocha Latte Syrup and stir until well combined. Serve immediately.