DIY Chocolate Liqueur

Delicately sweet with a hint of bitterness, a homemade chocolate liqueur made with cacao nibs is like an expensive dark chocolate bar in your drink instead of like a jigger of Nestle Quik. Refrigeration isn't necessary, and the liqueur should keep for about 2 months.

Cacao nibs are are pieces of cacao beans that have been roasted. Many grocery and health-food stores carry them, but if yours doesn't, you can order them online from a variety of sources, including Amazon.

DIY Chocolate Liqueur

About This Recipe

Yield:Makes 2 2/3 cups
Active time:10 minutes
Total time:9 days, 10 minutes
Special equipment:coffee filter, fine-mesh sieve
This recipe appears in: DIY vs. Buy: Should I Make My Own Chocolate Liqueur?


  • 2/3 cup cacao nibs
  • 1 1/3 cup vodka
  • 1 1/2 cups sugar
  • 1 cup water
  • 2 teaspoons real vanilla extract


  1. 1

    Combine the cacao nibs and vodka in a sealable glass jar. Shake and then let steep for 8 days.

  2. 2

    After the initial steeping period, bring the sugar and water to a boil. Let this syrup cool, then add to the jar along with the vanilla extract. Let steep for an additional day.

  3. 3

    Strain out the nibs through a sieve and then filter through a coffee filter into the bottle or jar you'll use for storage.


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