Contents
An ideal ingredient for unusual cocktails – that’s the best way to describe cocoa liquor. The drink is quite easy to prepare, and the taste and aroma will undoubtedly appeal to all the sweet tooth.
Tips for choosing quality cocoa powder
Make sure that the package has a mark about the non-alkalization of the powder. This means that the cocoa has not been processed and no flavor or color enhancers have been added to it. In general, it contains all the useful properties. Powder that has undergone chemical processing is much cheaper, it is better not to use such a powder for liqueurs.
If it says cocoa powder is instant, don’t even look at it. This is pure chemistry.
It is important to pay attention to the percentage of fat. Normally, they are not less than 15%. This indicates the presence of natural oil, which is the most valuable component of the cocoa bean.
Real cocoa powder has a dark rich color, it has a chocolate aroma, and the taste is slightly bitter.
A good powder is homogeneous, without lumps and grains.
There is a fail-safe technique that will help you identify a surrogate. Rub the powder between your fingers. If it did not crumble completely and a greasy mark remained on the fingers, this is a quality product.
Classic cocoa liqueur recipe
Ingredients
Sugars – 750 g
Cocoa powder – 100 g
Alcohol – 750 ml
Milk – 500 ml
Water – 250 ml
Vanillin – 1 sachet
Method of preparation
Pour cocoa with vanillin from a bottle of alcohol. Cork, leave for 5-7 days, shake every day.
Then strain the tincture, boil sugar syrup with milk, cool.
Mix syrup and tincture, pour into a bottle, cork tightly, leave for 12-14 days in a dark place, stirring occasionally.
Filter the liquor, pour it back into the bottle, close tightly, leave for another 10-15 days.
Filter and bottle, store in a cool place.
Recipe for cocoa liqueur with lemon juice
Ingredients
Alcohol – 400 ml of alcohol
Vanillin – to taste
Boiled milk – 150 ml
Water – 500 ml
Sugars – 500 g
Cocoa powder – 50 g
Lemon juice – 3-4 drops
Method of preparation
Mix cocoa and vanillin, pour into a bottle of alcohol, close tightly and keep for 5 days, shaking often.
Then filter.
Prepare sugar syrup, pour milk into it and let it boil for 1 minute, stirring.
Remove from heat, cool slightly, add lemon juice.
Mix syrup and alcohol, pour into a bottle, cork well, put in a dark place for 14 days. Shake the bottle frequently.
Filter the liquor, pour it back into the bottle and cork.
Infuse for another 15 days, filter again. Pour the finished liquor into prepared bottles.
Dairy free cocoa liqueur recipe
Ingredients
Alcohol – 1 l
Water – 750 ml
Sugars – 750 g
Cocoa powder – 150 g
Vanilla pod – 1 pc.
Method of preparation
With a sharp knife, cut along the vanilla pod, put it in a jar, add cocoa and pour alcohol.
Close the jar, leave for 7 days, shake the contents every day.
Strain and filter the infused alcohol.
Pour the precipitate with a small amount of water, stir, shake, let stand and filter again. Add the resulting liquid to the first filtered alcohol.
Boil the remaining water, add sugar, boil, stirring, and cool slightly. Strain the sugar syrup, mix with alcohol, pour into prepared dry bottles, cork.
Relevance: 24.07.2018
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs