In a small saucepan, place the maple syrup, and bring to a boil. Reduce the heat to low, whisk in the cocoa powder, water, vinegar, and salt, and cook the mixture an additional 3 minutes. Remove the saucepan from the heat and whisk in the coffee liqueur (if using) and vanilla. Set aside to cool for 5-10 minutes to slightly thicken. Use as a glaze over cakes, desserts, fruit, or non-dairy frozen desserts.
Yield: 3/4 cup
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