Delicately sweet with a hint of bitterness, a homemade chocolate liqueur made with cacao nibs is like an expensive dark chocolate bar in your drink instead of like a jigger of Nestle Quik. Refrigeration isn’t necessary, and the liqueur should keep for about 2 months.
Cacao nibs are are pieces of cacao beans that have been roasted. Many grocery and health-food stores carry them, but if yours doesn’t, you can order them online from a variety of sources, including Amazon.
Read more: DIY vs. Buy: Should I Make My Own Chocolate Liqueur?
- Yield:Makes 2 2/3 cups
- Total time:9 days, 10 minutes
- 2/3 cup cacao nibs
- 1 1/3 cup vodka
- 1 1/2 cups sugar
- 1 cup water
- 2 teaspoons real vanilla extract
Combine the cacao nibs and vodka in a sealable glass jar. Shake and then let steep for 8 days.
After the initial steeping period, bring the sugar and water to a boil. Let this syrup cool, then add to the jar along with the vanilla extract. Let steep for an additional day.
Strain out the nibs through a sieve and then filter through a coffee filter into the bottle or jar you’ll use for storage.