DIY Chocolate Liqueur Recipe

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.

Notes: 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.

Recipe Facts

Active: 10 mins
Total: 216 hrs 10 mins
Makes: 2 2/3 cups

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


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

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

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

Special equipment

Coffee filter, fine-mesh sieve

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