I’ve always loved the idea of making your own Christmas presents for your loved ones. They just become so much more special than anything you can buy. In fact, I think we need some rules in this house which state that at least one of the gifts we give to one another is hand made.
In case you are wondering what to make for friends and family this year, why not try making some homemade chocolate liquer? It tastes fantastic in coffee and can be used for baking special treats too. Some might even enjoy sipping the homemade stuff just as it is. Basically anything you use Creme de Cacao for you can use your own chocolate liquor instead! Do you notice the chocolate trend this week? I think I must not be getting enough of it lately.
Chocolate liqueur is very easy to make and you have a couple of options too. Some variations can be used immediately but others need to sit about 6 weeks total to let the flavors develop. Thankfully, you still have exactly 6 weeks left until Christmas so get to mixing!
Having trouble finding chocolate extract? Try Amazon.com which sells 4 ounces of pure chocolate extract for $8.99.
Quick Chocolate Liqueur
- 1 cup sugar
- 1 cup water
- 1 tsp. chocolate extract
- 1/2 tsp. vanilla extract
- 1 cup vodka
- Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly.
- Lower heat and simmer 5 minutes. Remove from heat and cool thoroughly.
- Stir in chocolate extract, vanilla and vodka. Pour into a clean glass bottle with tight fitting lid and store in a cool, dry place. Makes 1 pint
As mentioned above, this second recipe takes about 6 weeks to make but it doesn’t require chocolate extract. So if you’re having trouble finding it or just don’t want to buy it, you’ve probably already got everything you need at home. And I’m willing to bet that it is worth the wait! Since I just got a bunch of vanilla beans in the mail (25 beans for €13) I’m looking forward to trying this out, even though it’s more labor intensive.
from The Recipe Link
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 5 Tbsp unsweetened cocoa powder
- 3 cups vodka
- 1 vanilla bean, split
- Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature.
- Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.
- 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.
- Cover tightly; let liqueur age in cool, dark place at least 1 month.