DIY Chocolate Liqueur
July 31, 2013
What’s about to unfold is something so simple you’ll think I’m giving you a guide to cooking dried pasta. It only calls for rum, cacao nibs, some vanilla beans and a mere bottle. A little patience on the side can go a long way, too.
I like trying out new stuff. I love experimenting with things. I already know to come up with new things that almost always amuse me. Now, it’s about time I shared with you guys something I myself just stumbled upon while browsing the Internet: a remarkable DIY take on Chocolate Liqueur.
This version of chocolate liqueur is so unique. We’ve all tried buying a bottle or two of from the local liquor store. For the most part, what we take home is something so incredibly sweet it makes you cringe. Why not make your own chocolate liqueur? Why, yes.
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DIY Chocolate Liqueur First, get a larger jar than the one holding your rum. You can infuse a small jar with some cinnamon and nutmeg for your own spiced rum. It's your call. After having that settled, add the beans and nibs into a large, clean, airtight glass jar or bottle, top with rum, give a little shake, and let sit for at least 3 weeks. |
What can you do with your homemade cacao-infused rum? Flavor frostings, fillings, cookies, and yes, mixing new cocktails. Have fun! 🙂
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