An easy-to-prepare dessert alcoholic drink with a creamy consistency and a chocolate-creamy taste. Pairs well with sweet pastries, fruit and ice cream. The recipe uses only available ingredients.
The alcohol base of home-made cocoa liquor can be high-quality store-bought vodka, diluted with water up to 40-50% ethyl alcohol or distillate (moonshine) of a high degree of purification – without an unpleasant odor and fusel taste.
Ingredients:
- vodka – 0,5 l;
- water – 200 ml;
- cocoa powder – 5 tablespoons (without a slide);
- sugar – 100 gram;
- condensed milk – half a can (200 grams);
- vanilla sugar – 1 pinch.
Condensed milk can be omitted, but without it, the liquor will have a slightly bitter aftertaste and a characteristic cocoa flavor. Vanilla sugar is also optional.
cocoa liqueur recipe
1. Mix water, sugar and cocoa in a saucepan. Bring to a boil, reduce heat to a minimum, boil for 3-5 minutes, stirring constantly, until the mixture becomes homogeneous. Then remove from heat and cool to room temperature.
2. Pour cold syrup into a container for infusion, for example, a bottle. Add vanilla sugar and vodka. Mix.
3. Close the container hermetically. Transfer for 10 days to a dark place at room temperature. Shake once a day.
4. Strain the tincture through several layers of gauze. Add condensed milk. Mix. Close the lid.
5. Keep the finished cocoa liquor in the refrigerator for 3-4 days to stabilize the taste. Shake before use! Store in refrigerator for up to 45 days. Fortress – 21-23%.
