Homemade Espresso Chocolate Syrup

4 tbl espresso powder
1/2 cup cocoa powder
1/2 cup semi sweet chocolate chips
1 small can of sweetened condensed milk
2 shots of almendrado tequila
3 tbl light corn syrup
2 cups water
1 1/4 cup sugar
1 tbl salt

Place chocolate chips, 1/4 cup water, and condensed milk in top part of double boiler, stir until smooth.  In a sauce dish dissolve the remaining water, sugar, and salt.  Over medium heat slowly add the cocoa powder, espresso powder and whisk until dissolved.  Add the mixture from the double boiler and whisk until combined, add corn syrup and reduce until slightly thickened.  Add the almendrado (or you could use one tbl vanilla extract) and cook for a few more minutes.  take off the heat let cool for just a few minutes and then transfer to storing container.  Do not put lid on container until syrup has cooled to prevent condensation from building up.