In a small saucepan over medium heat, whisk together the sugar, monk fruit sweetener, coffee, and unsweetened cocoa powder.
1/2 cup granulated sugar, 1/2 cup monk fruit sweetener, 1/2 cup (4 ounces) brewed coffee, 1/4 cup unsweetened cocoa powder
Continue to whisk as the mixture comes up to a simmer (low boil). Once the mixture reaches a simmer, remove from the heat and whisk in the vanilla extract and salt.
1 teaspoon vanilla extract, 1/8 teaspoon salt
Allow the mixture to cool for at least 15 minutes then pour into a glass jar and seal tightly. Store in the refrigerator for up to a month.
Stir 1 Tablespoon or more syrup into your hot coffee.
Notes
Ingredient Tips - Granulated sugar may be substituted for the monk fruit sweetener, if desired. The nutrition details will change though.Prep Tips - Boiling the mixture will produce more crystallization and a thicker syrup once refrigerated. If you bring the mixture up to just a simmer then remove from the heat, the syrup does not crystallize as much when refrigerated.Serving Tips - Because of the sugar substitute, the mixture will somewhat crystallize and thicken when refrigerated. It may not be as pourable the longer it sits in the fridge. This is not an issue, just scoop out the desired amount with a spoon and add to your coffee.