1 cup baker's Cocoa. I reccomend Hershey's, but there's a Nestle that's pretty good. Make sure you get the unsweetened kind.
1 cup Splenda™
1 cup filtered water
1 TBSP vanilla
1 dash salt.
In a medium saucepan, mix the spenda, cocoa, and salt. Add water, then put over highish heat. Stir until the mixture is uniform, and continue to stir as you bring to a boil. Boil for one minute, then remove from heat - being careful not to boil this over, as it's going to be /extremely/ hot.
Allow mixture to cool on the stovetop. When cool, add vanilla and stir brisquely for a minute or so. Pour into your container of choice (I use an old cooking wine bottle for mine).
Note - splenda is the /least/ objectionable artificial sweetner from a chemical standpoint. It's made of actual sugar, which means that while it's still spun and processed, it doesn't have anything that breaks down into something nasty. It does /not/ impact your blood sugar, and has been a godsend to folks like me that have a sweet tooth. This recipe can be made by substiuting 1:1 with actual sugar, but you're back to square one at that point, and might as well be buying commercial stuff... except that they use HFCS, which is /not/ at /all/ good for you.
In either case, it's a healthier version of an old standby, and tastes /great/ in milk or over ice cream. :)