Homemade Creme de Cacao Liqueur

This makes a chocolate liqueur with a rich brown color, not the clear, colorless, liqueur of the popular brand of Crème de Cacao.

4.57 from 37 votes

Print Pin

Prep Time: 10

Cook Time: 10

Resting time: 30

Total Time: 30 20

Servings: servings

Author: Chris Dalziel

In a small saucepan boil the water and sugar together until the sugar fully dissolves. Remove from the heat and allow the sugar syrup to come to room temperature.
1 cup filtered water, 2 cups granulated cane sugar
Put the cacao nibs in a coffee grinder.
¾ cups organic cacao nibs
Grind into a coarse powder.
Put them in the bottom of a mason jar. Add the vanilla beans and vodka to the mason jar along with the sugar syrup. Cap tightly. Write the date on the jar.
2 organic vanilla beans, 3 cups vodka
Put the jar in a cool, dark spot. The cacao will rise to the top in a visible layer. Shake the jar when you think of it.
After a month, strain the contents of the jar through a coffee filter. This takes a bit of time. Be patient.
Reserve the cacao nibs for baking with. They make an amazing addition to chocolate cookies or chocolate cake. Or try them in a chocolate zucchini cake.
Bottle the liquid in fancy bottles, but don’t taste it yet. Wait at least a month before sampling. (It’s even better after three months.)

I use organic sugar, but any sort of cane sugar will do.
The rich chocolate flavor of this homemade liqueur lends itself well to a variety of drinks, and it's delicious stirred into a chocolate milkshake.