Chocolate Liqueur
Submitted by llh145
Homemade chocolate liqueur with just vodka, chocolate extract, vanilla, and sugar syrup. Mix it up in 5 minutes, let it mature for 2 weeks, and sip the rewards.
YIELD
1 pintPREP
5 minCOOK
0 minREADY
2Why spend top dollar on a bottle of Godiva when you can stir together your own chocolate liqueur in about five minutes?
Vodka, pure chocolate extract, vanilla, and simple sugar syrup are all it takes.
The hardest part is the two-week wait while everything mellows and melds into something smooth, rich, and dangerously drinkable.
Splash it into your morning coffee, drizzle it over vanilla ice cream, or pour it into a cocktail shaker for a grown-up chocolate martini.
Variations
- Chocolate Mint: Add half a teaspoon of fresh mint and a few drops of peppermint extract, then let it mature two extra weeks for a cool, refreshing twist.
- Chocolate Orange: Swap the mint for a strip of orange zest and a drop of orange extract for a Terry’s-inspired sipper.
- Spiced Chocolate: Toss in a cinnamon stick and a pinch of cayenne for a Mexican hot chocolate vibe.
Pro Tips
- Use a decent mid-shelf vodka. You don’t need the fancy stuff, but bottom-shelf will leave a harsh bite.
- Give the bottle a good shake every few days during the maturing period to keep the chocolate from settling permanently.
- Add a teaspoon of glycerine if you want a thicker, more syrupy pour that coats the glass.
Ingredients
Directions
Mix all ingredients and let mature 2 weeks.
The chocolate tends to settle on the bottom and may need to be stirred before serving.
Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts.
Add glycerine to thicken if desired.
For chocolate mint, add ½ teaspoon fresh mint and a few drops of peppermint extract.
Let mature 2 additional weeks.
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