Quick Chocolate Liqueur
From Busy Cooks at About.com
Ingredients
- 1 cup sugar
- 1 cup water
- 1 tsp. chocolate extract
- 1/2 tsp. vanilla extract
- 1 cup vodka
Directions
Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly.
Lower heat and simmer 5 minutes. Remove from heat and cool thoroughly.
Stir in chocolate extract, vanilla and vodka. Pour into a clean glass bottle with tight fitting lid and store in a cool, dry place. Makes 1 pint
As mentioned above, this second recipe takes about 6 weeks to make but it doesn’t require chocolate extract. So if you’re having trouble finding it or just don’t want to buy it, you’ve probably already got everything you need at home. And I’m willing to bet that it is worth the wait! Since I just got a bunch of vanilla beans in the mail (25 beans for €13) I’m looking forward to trying this out, even though it’s more labor intensive.
Chocolate Liqueur
from The Recipe Link
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 5 Tbsp unsweetened cocoa powder
- 3 cups vodka
- 1 vanilla bean, split
Directions
Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved.
Remove from heat and cool to room temperature.
Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.
Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.
Cover tightly; let liqueur age in cool, dark place at least 1 month.
