In a small pot, bring water and sugar to a boil and whisk in cocoa, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened.

Whisk in vanilla well. Cool to room temperature. Pour into squeeze bottles.

Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, its fat free!

A reader criticized ABs recipe for being prone to crystalization. He reduced water to 1-1/4 c and sugar to 1-1/2 c. This is reflected above. Actually it was until I halved the recipe. I added more water. It was too thick