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Cocoa or Chocolate Liqueur Recipes

Nalivkas (Fruit Liqueurs)

Chocolate Liqueur 1

2 teaspoon Pure chocolate extract
½ teaspoon Pure vanilla extract
1½ cup Vodka
½ cup Sugar syrup
½ teaspoon Fresh mint, optional
1 drop Peppermint extract, optional
Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.
Chocolate Liqueur 2

1½ cup Sugar
¾ cup Water
3 cup Vodka
5 tablespoon Unsweetened cocoa
1 each Vanilla bean, split
Combine sugar and water in small saucepan; cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low; simmer, stirring occasionally, until sugar has completely dissolved. Remove from heat; cool to room temperature. Measure 1 cup of the mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart glass container. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days. Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let drip overnight as cocoa residue is very thick.) Repeat straining process if residue remains. Remove vanilla bean. Cover tightly; let liqueur age in cool, dark place for at least 1 month.
Chocolate Liqueur 3

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.
Chocolate Liqueur 4

2 cups sugar
2 cups water
1 1/2 teaspoon concentrated chocolate flavoring extract
3/4 cup brandy
3/4 cup 100-proof vodka

4 drops caramel food coloring
Make a simple syrup by bringing sugar and water to a boil over medium high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into a clean 1 quart container and add brandy, vodka, flavoring and coloring. Cover and shake vigorously to blend. Let stand in a cool, dark place for 1 month before serving.
Chocolate Liqueur 5

750 ml milk
400 g sugar
100 g cocoa
250 ml grain alcohol
Heat the milk. Add sugar and cocoa, cook, stirring. Let cool a bit then add the alcohol. Let cool in a pan of water. Strain and pour into bottles.
Creme de Cacao Liqueur

1 cup sugar
8 oz Un-sweetened liquid chocolate
2 cups vodka
2 tsp Vanilla extract
1 Tbs Finishing formula
Make a simple syrup with sugar and water, allow to cool. Combine all ingredients including syrup in aging container. Do not at finishing formula yet. Age for a month and strain for clarity. Add finishing formula and bottle as desired.
Chocolate Cream Liqueur

400 g can sweetened condensed milk
300 ml carton cream
3 eggs
1 cup whisky
1.5 tbsp bottled chocolate topping
0.25 tsp coconut essence
Blend or process all ingredients together. Pour into sterilised bottle or jar, seal, store in cool dark place. This drink does not require refrigeration or keeping time for flavours to develop.
Chocolate & Whiskey Liqueur

1/2 cup light corn syrup
1/4 cup water
1 vanilla bean, split, seeds scraped
4 ounces bittersweet chocolate
One 14-ounce can sweetened condensed milk
1 cup half-and-half
1/2 cup heavy cream
1 cup Irish whiskey
In a saucepan, combine the corn syrup, water and vanilla seeds and bring to a boil. Add the chocolate and whisk over moderate heat until melted. Transfer to a blender and let cool for 5 minutes. Add the condensed milk, half-and-half and cream and blend. Pour the mixture into a bowl and stir in the whiskey. Blend the mixture in batches for 30 seconds. Pour into bottles and refrigerate overnight.

Nalivkas (Fruit Liqueurs)

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