Homemade Crème de Cacao (Long and Kibbey) Recipe

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

Boil sugar and water togwther until dissolved. Remove from heat, let cool. In aging container, combine chocolate, vodka and vanilla extract, stirring well to combine. Add cooled sugar syrup. Steep for 1 month, shaking/stirring weekly.

After 1 month, let sit undisturbed for an additional week, then carefully pour off or siphon (rack, for you wine-makers) the clear liqueur. Discard the sedmient that's left behind. Strain and filter liqueur. Add glycerine to strained liqueur. Bottle, and age for 1 more month.

* Use a high-quality unsweetened cocoa for best results. A combination of brown and granulated sugars may be used.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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