300 g sugar
about 60 g Jaggery (Palm sugar)
250 ml water
6 vanilla pods
6 cinnamon sticks
3 tablespoons cocoa shells
Put it together in a high pot, cook until you get foam. Stir so that it doesn't boil over, pull it off if necessary. When everything is dissolved, reduce the temperature (I had 120 degrees, that is half of the highest temperature of the cooking plate) and simmer 10 to 15 minutes. Let cool down and let the spices sit in the syrup for 6 to 8 hours. Then put it through a sieve.
I let some drops cool down, they get a nice viscosity. I think I have to reheat the syrup to get it through a sieve.
Later: I reheated it and put it through a tea sieve, The rests I put with the coffe into the filter of my coffee machine and ectracted it. Nice taste!
Later: I could get addicted to this taste....