Hot brewed coffee and half-and-half cream for serving
Instructions
In a small saucepan over medium heat, bring chocolate, agave, and coffee to a low boil. Reduce heat to low and simmer until syrup has reduced and thickened slightly. Remove from heat and whisk in vanilla.
Once cooled, transfer syrup to a jar and store in refrigerator until ready to use. OR use immediately in hot coffee with cream!