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completely dissolved and smooth. Cool slightly, then stir in vanilla. Pour cooled syrup into 1-quart container, cover and refrigerate. To make each cup cocoa, stir 2 tablespooons syrup into 8 ounces milk in microwave cup or mug. Microwave at medium high (70-percent power) about 1 to l'A minutes or until hot but not boiling. Note: milk has tendency to boil over. Watch carefully. Venetian Coffee 1/2 cup heavy cream 1/2 cup finely grated lemon peel 1 tsp. sugar 1/4 cup brandy 1 qt. hot brewed coffee Beat cream to soft peaks with
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