Sift the cocoa powder into a a medium pot, add the sugar and salt, whisk together.
Place the pot on low/medium heat and slowly add the water, while whisking continuously, bring the mixture to a boil and boil for 3 minutes, all the while whisking continuously.
The mixture should be smooth and start to thicken. Remove from the heat and stir in the vanilla. Pour the syrup into a clean heat proof glass jar or bottle, let cool for about 30 minutes, then refrigerate. It will thicken while cooling. Enjoy.
The syrup should be refrigerated within 2 hours of being made.
Notes
To make hot or cold chocolate drink, add 2 tablespoon of syrup for every cup of milk. The syrup can also be warmed to us as a sauce over cakes or ice cream. Stir the syrup before using. The chocolate syrup should be stored in an airtight container or tight fitting jar in the fridge, stir or shake well or before using. It will keep for up to 2 weeks in the fridge.You can freeze chocolate syrup also. Place it in a freezer safe container, or ice cube tray. Thaw the frozen syrup in the fridge or at room temperature, stirring until smooth.