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20.11.2015

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Two liqueurs that come together in no time and taste, well, like chocolate and coffee. Definitely something to have on hand if you ask me.

Alcohol and chocolate. Alcohol and coffee. Are you with me? These liqueurs can be valuable additions for your drinks cabinet, or even your pantry. I mean, why not switch vanilla essence for coffee liqueur in a chocolate cake? Or add a shot of coffee liqueur to your hot cocoa on a cold evening? Or chocolate liqueur to your coffee on a cold morning? (did I go too far?) Anyway, you’re getting the picture. Added bonus? They are really easy and quick to make. Go get yourself a bottle of vodka, as you probably already have the rest of the ingredients in your cupboard as we speak.

Oh and if you’re into that kind of thing, these would make cool homemade gifts for people (adults only please!) during the holidays. Make some a few days in advance so they are at their best when given.

Any other ideas on yummy liqueurs for the holidays?

Ingredients

For the chocolate liqueur:

4 Tbs brown sugar, soft

4 Tbs white sugar, granulated

4 Tbs cocoa powder, unsweetened

1 cup water, divided into halves

1/8 tsp salt

1 tsp vanilla essence

1/2 cup vodka

For the coffee liqueur:

300 ml prepared espresso coffee, hot

1 small pinch of salt (about 1/16 tsp)

4 Tbs brown sugar, granulated

2 Tbs white sugar, granulated

1 Tbs vanilla essence

1/2 cup vodka

Step 1

For the chocolate liqueur: Heat the sugars, cocoa and ½ cup of water in a small saucepan over high heat, whisking continuously till cocoa dissolves. When it starts to steam turn the heat down to medium and bring to a boil. When it starts bubbling whisk again to get rid of any lumps. Let it boil rapidly for about 30 seconds and take off the heat. Let cool.

Step 2

When the chocolate mixture is cool, add the rest of the water, the vanilla essence and the vodka. Pour into a glass bottle and shake. Store in a cool dry place for a couple of days before using. Shake the bottle from time to time during that period, and always before use.

Step 3

For the coffee liqueur: Stir the sugars and salt into the hot coffee till dissolved. Let cool.

Step 4

When cooled, add the vanilla and vodka. Transfer to a glass bottle and shake well. Store in a cool dry place for a day before use. Shake now and again, and always before use.

Note: These quantities yield just over 400 ml of chocolate liqueur and just under 500 ml of coffee liqueur.

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Other liqueurs that caught my eye:
Green walnut liqueur by David Lebovitz
Limoncello by Leite’s Culinaria
Honey and Saffron Liqueur by Eat Boutique
Pear Liqueur by Healthy Green Kitchen

So, what do you think? Leave me a comment!

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