Chocolate Balsamic Vinegar

(Adapted from The Kitchn)

Yields 16 fl. oz., or (4) 4 oz. gift bottles

For the balsamic vinegar (yields 1 cup)

2 cups balsamic vinegar

Reduce the vinegar by half (from 2 cups to 1 cup) over low heat. This will take approximately 20 minutes, stirring often. The vinegar will thicken and coat its pan. Set aside to cool once reduced. If you start with a better balsamic vinegar, you can skip this step and simply use 1 cup of balsamic straight from the bottle.

For the chocolate syrup (yields 1 cup)

1 cup water

1/2 cup sugar

2/3 cup Dutch process cocoa powder

1/4 teaspoon salt

1 teaspoon vanilla

Dissolve sugar and salt into water. Bring to a boil in a small sauce pan. Reduce the heat to low and add cocoa, stirring until a syrup begins to thicken. Remove from heat and add vanilla. Set aside to cool.

Once completely cooled, mix the vinegar and chocolate syrup thoroughly and divide among four 4 oz. sterile glass bottles.