Syrup for hot or cold chocolate drink

Combine unsweetened cocoa powder, artificial sweetener (Equal), and sugar in a medium saucepan.

Gradually whisk in hot water until the mixture is smooth and no lumps remain.

Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally.

Remove from heat and stir in vanilla extract until fully incorporated.

Allow the syrup to cool to room temperature, then transfer to a clean jar or bottle for storage.

To serve, stir 2–3 tablespoons of syrup into a cup of hot milk for hot chocolate, or cold milk and ice for cold chocolate drink.