Making Homemade Liqueurs

Crème de Cacao

(Made with cocoa)
1½ cups sugar
¾ cup water
1 fifth vodka
½ cup dutch processed cocoa
1 teaspoon pure vanilla extract

Combine sugar and water in a heavy saucepan. Bring to boil over medium heat. Reduce heat and simmer until sugar has completely dissolved, about 3 minutes. Remove from heat and let cool to room temperature.

Mix the cocoa with a little of the vodka to dissolve the powder. Gradually add a little more vodka, mixing as you add. Combine dissolved cocoa, remaining vodka, sugar syrup, and vanilla extract in a large jar or bottle. Cover tightly and shake well to mix. Let steep for 2 weeks, shaking container daily. Then let steep undistrubed for 1 month.

When steeping period is complete, most of the chocolate will have settled to the bottom. Slowly pour off the liquid being careful not to disturb the chocolate which has settled. Discard the chocolate on bottom.

Pour into bottles and cap tightly. Let age at least 1 week before serving. The liqueur should be shaken slightly before using.

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