to 1/2 cups - white creme de cacao

Crème de cacao is a colorless or brown liqueur produced by infusing cacao beans and vanilla with neutral spirits and sweeteners, originating in the 19th century as a liqueur innovation in Europe. White (or clear) crème de cacao, the most common variety, is distilled to remove color while retaining the rich chocolate and vanilla flavor profile. The liqueur typically contains 20-25% alcohol by volume and possesses a sweet, creamy character with prominent notes of cocoa and vanilla bean. It differs from the darker brown variant, which derives additional color and deeper chocolate notes from longer aging in casks or the addition of caramel coloring.

White crème de cacao is primarily employed in cocktails and mixed drinks, where its sweet chocolate-vanilla character complements both spirit-forward and cream-based preparations. It serves as a key ingredient in classic cocktails such as the Grasshopper, Brandy Alexander, and Crème de Cacao Martini. Beyond cocktails, it is used to finish desserts, drizzle over ice cream, incorporate into chocolate mousse and tiramisu, and flavor culinary creams and ganaches. Its neutral appearance allows it to enhance chocolate dishes without discoloring them, making it valued in pastry applications.