Every home bar and pantry should have a bottle of chocolate liqueur on hand for cocktails, hot cocoa, desserts and more. This easy DIY recipe ensures you'll never run out.
Instructions
1
Infuse the vodka
2
Combine the vodka and cacao nibs in a 1-quart glass jar. Cover the jar with a lid, and let the brew stand for two weeks, shaking the jar occasionally to disperse the ingredients. Editor’s Tip: Cacao nibs extract just the right amount of chocolate flavor without the grit that cocoa powder will leave behind. If you can’t find nibs at your local grocery store, you can easily source them online. We like these cocoa nibs from The Spice House.
3
Strain the vodka mixture
4
Strain the mixture through a cheesecloth-lined colander. Discard the cacao nibs. Then, strain it again through a coffee filter-lined fine-mesh sieve or colander, stirring occasionally to help it strain properly. Repeat the process with a fresh coffee filter, until the liquid is clear of any residue. Editor's Tip: Straining the vodka mixture a few times is essential to getting all of the residue out. This ensures you'll end up with a smooth liqueur.
5
Make the simple syrup
6
In a small saucepan, bring the sugar and water to a boil. If you're using espresso powder, add it now. Then reduce the heat and let the mixture simmer, uncovered, for five minutes. Remove the syrup from the heat, and let it cool completely. Editor’s Tip: The espresso powder is completely optional, but we recommend it for a couple of reasons: It adds a darker, richer color to the liqueur, and, just like using coffee in chocolate cake recipes, it helps to amp up the chocolate flavor.
7
Mix and bottle the liqueur
8
Add the cooled syrup to the vodka mixture, and stir in the vanilla extract. Pour the mixture into glass bottles, and seal tightly.
