Whisk together first three ingredients over medium-low heat until it boils and reduces slightly. Add whatever flavouring you’d like. Let cool then store in a glass jar with a lid in the fridge. It’ll keep a couple weeks.
Use 1 1/2 to 2 Tablespoons of syrup for each mug of coconut or whole milk. For cold milk place syrup and milk in a jar and shake the heck out of it. For hot cocoa heat milk gently, then whisk in the syrup. This makes about 8 cups, hot or cold.