Thank you Carolyn for
your recipe! I have always wanted a version that was lower in calories so, taking your recipe, taking the comments into consideration and having some syrup left to test with I came up with the following update to Carol's recipe:
1 cup unsweetened cocoa powder (Ghirardelli Premium)
1 1/4 cups Splenda
1/2 cup Instant Coffee (Columbium - mid strength)
1/8 teaspoon salt
1 1/2 cups water
1 teaspoon vanilla
Put the dry ingredients into a sauce pan and blend them well.
Add water. Bring to a boil (watch out, it will boil over if you do not watch. Stir often. Reduce heat to medium and let it reduce by cooking for 8 to 10 minutes more (this brought it to the thickness of the original syrup). Stir occasionally.
Add the vanilla if you like that flavor in your coffee.
Nutritional Information: Calories-7 / Carbs-13g / Sodium-9mg (original nutritional information: Calories-49 / Carbs-98g / Sodium-9mg)
When compared with the Original Nescafe Mocha Ice Java syrup, there was very little difference. The original had a sharpness that I could not place, but it was a negligable difference. It was nice to have my coffee syrup again.