100g cocoa powder
200g dark brown sugar
200g water
7g vanilla paste
2g flaky sea salt (smoked, if you have it)
Stir the cocoa powder, brown sugar, and water together in a saucepan over medium heat until it’s smooth. Remove from heat and let it cool slightly. Stir in the vanilla paste and salt before letting it finish cooling. Bottle and store in the fridge for up to two weeks (it will almost definitely last longer but two weeks is my recommended safety period).
Mocha:
Double shot of espresso
1 ounce sauce
6 ounces steamed milk