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Chocolate Liqueur


  • 1 1/2 cups granulated sugar
  • 3/4 cups water
  • 5 tablespoons unsweetened cocoa powder
  • 3 cups vodka
  • 1 vanilla bean, split


  1. Mix sugar, water and cocoa in a small saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occassionally, just stir until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature.
  2. Pour into clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in cool, dark place for 14 days, shaking container thoroughly every 2 days.
  3. Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.
  4. Cover tightly; let liqueur age in cool, dark place at least 1 month.