Combine the sugar, water, and cocoa powder in a medium saucepan over medium high heat.

Stir frequently until the mixture comes to a boil. Boil for 5 minutes then reduce heat to a simmer.

Add in the bakery emulsions and simmer for 10 minutes or until the mixture has thickened.

Remove from heat and cool completely.

Pour in to 2 half pint mason jars and store in the refrigerator.

When ready to use pour 1 tablespoon of the coffee syrup into 1 cup of coffee.