Chocolate Agave Syrup (for Coffee Or...?)

I have a number of coffee-loving friends, and among these friends are some who prefer agave to other sweeteners. When I wanted to make them a flavored syrup for their coffee, I found that the agave taste came through so strongly that only chocolate would mask it. I guess they'll all have to make mochas now, although it turns out that this syrup is pretty good over ice cream, too.

Agave can be used as a straight substitute for simple syrup, so all you really need is the agave and the flavoring. In this case, I used:

• cocoa powder
• agave
• vanilla extract
• salt

You can bottle in any clean container. I used these.

For a single bottle, place 1 Tbs. cocoa powder in a small saucepan and add about 1/4 cup very hot water. Stir to dissolve the cocoa.

Add 1 cup agave, place over the stove and bring just to a gentle boil, stirring to mix the cocoa and syrup. At first the solution will be lighter in color. As it blends, it will mix into a uniformly dark chocolate color.

When it is thoroughly blended, remove from stove and add 1/2 tsp vanilla and a pinch of salt. Stir well, taste, and adjust as desired.

Cool completely before bottling. A funnel makes this step easier.

A homemade label and bow add the final touch. Multiply all quantities, and you can make a batch for several loved ones at once. :)