Sunday, December 7, 2014

Chocolate Liqueur

Chocolate Liqueur

2 t. pure chocolate extract          
½ t. pure vanilla extract
1½ c. vodka                              
½ c. sugar syrup

Mix all ingredients and let mature two 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 glycerin to thicken if desired.  For chocolate mint, add ½ teaspoon fresh mint and a few drops of peppermint extract.  Let mature two additional weeks.  Yield: 1 pint.

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