Chocolate Mint Liqueur Recipes

CHOCOLATE LIQUEUR

Chocolate Liqueur image

Use this whenever Godiva Chocolate Liqueur or Creme de Cacao is called for in a recipe. Personally, I would rinse the vanilla bean & add it to the jar of strained liqueur.

Provided by Elmotoo

Categories Beverages

Time P14DT10m

Yield 1 quart

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 2763.8, Fat 3.7, SaturatedFat 2.2, Sodium 20.7, Carbohydrate 315.6, Fiber 9, Sugar 299.9, Protein 5.3

CHOCOLATE MINT LIQUEUR

CHOCOLATE MINT LIQUEUR image

My grandmother, God rest her soul, loved to dabble with these recipes that involved liqueur. Here is one that she gave me eons ago....hope you enjoy! :-)

Provided by Terry Assunto

Categories Other Drinks

Number Of Ingredients 6

Ingredients

basic sugar syrup, recipe follows
1 1/3 c good vodka
3 tsp basic sugar syrup
2 tsp vanilla almond
3 tsp chocolate extract
1/4 tsp peppermint extract

Steps:

1. Stir vodka, sugar syrup, vanilla and peppermint in a 4-cup jar until blended well. Close, store 1 week. Makes 1 1/4 pints.
2. BASIC SUGAR SYRUP: 1 1/2 c. firmly packed light brown sugar 1 C. white granulated sugar 2 C. water Combine sugars in water in a large saucepan. heat to boiling, stirring often. Lower heat, simmer 5 minutes. Pour syrup into glass container and cool to room temperature before preparing liqueur. Makes 3 1/2 c.

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