A bottle of Crème de Cacao can make a cocktail feel like dessert. Its wonderful in cocktails like Brandy Alexanders, in coffee, or just sipping as an after-dinner treat.
In this article you will learn how to make this chocolate flavored liqueur with a few simple ingredients and a little patience.
Homemade liqueurs are simple to make at home:
- add flavoring to the alcohol
- let it sit for a few weeks
- add some simple syrup and let it sit a little more
- put in a pretty bottle and gift... or keep for yourself
My Mom used to make several varieties and give them as gifts at Christmas time. If you want other flavors, check out Apricot Liqueur, Amaretto (almond), Kahlua (coffee) and Limoncello.
The longer they sit the thicker and sweeter they will become because the water will slowly evaporate. Mom let some Kahlua age for over 10 years. It was thick like honey and the flavor was intense!
Does Crème de Cacao contain dairy?
No there is no dairy. "Crème" is a French term concerning the sugar level. According to Food and Wine
... the term crème refers to a French style of sweet liqueur. Under EU guidelines, liqueurs that contain at least 250 grams of sugar per liter must be labeled a crème.
Ingredients for Crème de Cacao
The only semi-hard to find ingredient in this is the cacao nibs, unprocessed chocolate. You may be able to find it in natural food stores, but I ordered mine from Amazon because I didn't want to go driving all over town trying to find it.
Besides the cacao nibs you will need:
- vodka or other neutral alcohol
- granulated sugar
- whole vanilla bean (don't skip!)
I have never made liqueurs with a sugar substitute. Some have an aftertaste, others can lose sweetness if mixed with liquids for too long, others can develop a bitter taste as they age, and none of them will thicken the liquid upon standing like sugar will.
What to make with Crème de Cacao?
You can enjoy Crème de Cacao straight as an after dinner drink, or mix it in some coffee. Or, use it to make some of these classic cocktails:
- Brandy Alexander
- Chocolate Martini
- Golden Cadillac
- Grasshopper
- Irish Coffee
Besides drinking, you can use it to make spiked desserts like whipped cream, grasshopper pie, brownies or chocolate cake.
Recipe
Ingredients
- ¾ liter vodka
- 8 ounces cacao nibs
- 1 vanilla beans, split
- ½ cup water
- ½ cup sugar
Instructions
- Add cacao nibs and vanilla bean to a clean 1 quart mason jar (or other glass container with a lid).8 ounces cacao nibs, 1 vanilla beans, split
- Fill container with vodka. Put on lid and let sit in a cool dark place for at least 2 weeks, shaking the ingredients every few days.¾ liter vodka
- In a small saucepan, or in the microwave, heat the water and sugar to create a simple syrup.½ cup water, ½ cup sugar
- Strain the cacao nibs and vanilla bean from the infused vodka and reserve for separate use or discard.
- Add the infused vodka and simple syrup back into the mason jar. Cover and let sit at least 2 weeks, longer is better.
- Pour Crème de Cacao into an attractive bottle with a cap or cork or swing top lid for long term storage and gift giving.
Sound fabulous? Share it!
Wendy Klik
This would make great Christmas presents.
Allison
This takes me back to my time in college. I used to get a bottle of the cheapest vodka I could find and add a handful of jolly ranchers. Once they are fully dissolved, it's ready to drink. My friends thought I was a magician LOL. Ah to be 21-22 again...