Crème de Cacao
A chocolate-flavored liqueur made from cacao nibs.
Ingredients
- • 4oz (by weight) Cacao Nibs
- • 6oz 95% ABV Grain Liquor
- • 7oz Distilled Water
- • 10oz 1:1 Simple Syrup
Instructions
Toast the cacao nibs at 275–300°F for approximately 5 minutes, shaking once, until fragrant. Allow them to cool completely. Combine the cacao nibs, grain liquor, and 4 oz distilled water. Infuse for 7–10 days, shaking gently once daily and tasting beginning around day five. Strain thoroughly without aggressively squeezing the nibs. Add the simple syrup and remaining 3 oz distilled water. Bottle and let rest for 10–14 days.
Notes
Makes ~20-22oz at ~23-26% ABV. Takes a couple of weeks to make.