Chocolate syrup (and Choccaccinos)

I have a simple recipe for making chocolate syrup, great for milkshakes and in coffee. It's really delicious, not overly sweet, and is great to add an extra flavour to strong drinks without turning it into a sugary abomination.

Ingredients

• 1.5 cups demerara sugar (feel free to use caster sugar, but it's sweeter than I like)
  
• 1 cup water
• 30g liquid glucose
• 1.5 cups cocoa, sifted
  
• 1 tsp vanilla extract
• Heatproof container for cooling
  
• a sterile jar or bottle to keep it in
  

Boil the sugar, water and glucose in a saucepan thoroughly for about three minutes. Whisk well as you boil it. After the time's up, take it off the heat and whisk in the cocoa and vanilla until it's all thoroughly mixed. I know some recipes tell you to stick it all in at once, but I hate the thought of boiling the cocoa for so long and losing some of the delicate, volatile compounds that make it taste so great.

Transfer to a heatproof container, leave to cool with the lid off, then strain it into your jar. (I can't help but find a couple of lumps every time I do it. If you don't care about that too much, you could just not bother with that step, perhaps?)

OK, so now you've done that, a choccaccino is a cappuccino with two teaspoons of chocolate syrup. And here is an exampl- oh, no, sorry... it was just too good to let it just stand there.

Man waits for no coffee. And that's just the way it should be. (Better pics next time, I'll promise not to be an impatient sod.)