1½ cup Sugar
¾ cup Water
3 cups Vodka
5 tablespoons Unsweetened cocoa
1 each Vanilla bean, split
Combine sugar and water in small saucepan; cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low; simmer, stirring occasionally, until sugar has completely dissolved. Remove from heat; cool to room temperature. Measure 1 cup of the mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart glass container. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days. Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let drip overnight as cocoa residue is very thick.) Repeat straining process if residue remains. Remove vanilla bean. Cover tightly; let liqueur age in cool, dark place for at least 1 month. About 1 quart.
¾ cup Water
3 cups Vodka
5 tablespoons Unsweetened cocoa
1 each Vanilla bean, split
Combine sugar and water in small saucepan; cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low; simmer, stirring occasionally, until sugar has completely dissolved. Remove from heat; cool to room temperature. Measure 1 cup of the mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart glass container. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days. Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let drip overnight as cocoa residue is very thick.) Repeat straining process if residue remains. Remove vanilla bean. Cover tightly; let liqueur age in cool, dark place for at least 1 month. About 1 quart.
From: Hershey's Chocolate Treasury Submitted By PAT STOCKETT On 04-07-95
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