For Basic Syrup Combine all ingredients in a medium saucepan. Simmer over medium heat for 15 minutes or until sugar dissolves completely and is reduced by 1/4. Let cool to room temperature.
Salted Caramel Syrup
In a small saucepan, combine 1/2 cup coconut sugar and 1 Tbsp. of water. Cook over high heat for 4-5 minutes or until deep brown in color. Add 1/2 cup coconut almond milk and cook over medium heat until sugar is melted and mixture is smooth. Stir in 2 Tbsp. heavy cream and 1 1/2 tsp. kosher salt. Stir in 2 cups of the cooled cocoa syrup and 1 tsp. pure vanilla extract. Cool to room temperature. Pour into bottles, cap, and refrigerate until needed for up to 4 weeks. Makes 2 1/2 cups.
In a small saucepan, combine 1/2 cup of water, 1/2 cup of fresh raspberries and 1/2 cup of prepared cranberry sauce (preferably homemade) and 2 Tbsp. heavy cream. Boil over medium heat for 10 minutes or until liquid is reduced by 1/3. Strain mixture into a bowl with 2 cups of reserved cocoa syrup. Add 2 Tbsp. raspberry liquor such as chambord. Strain mixture into a bowl, then pour into bottles, cap, and refrigerate until needed up to 4 weeks. Makes 2 1/2 cups.
Irish Cream Syrup
In a medium saucepan, combine 3 cups prepared hot cocoa syrup, 1 cup heavy cream, 1 Tbsp. instant espresso powder, 2 tsp. cocoa powder and 1 cup of Irish whiskey. Bring to a boil. Cook for 15 minutes. Remove from heat and let cool to room temperature. Stir in vanilla. Pour into bottles, cap, and refrigerate until needed up to 4 weeks. Makes 3 cups
For dairy free versions, substitute almond or soy milk for the cream, or eliminate the cream altogether. For kid friendly versions, eliminate the alcohol.