RCI-BV.005.0024.001
Cocoa Liqueur
). For lighter flavour, Cocoa Powder can be cut by as much as half (yield will also be slightly higher), add sugar to saturation point and/or to taste. Yield approx.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- .75 Litre vodka1 unit
- Hershey's (R) cocoa powder8 oz
- 24 oz
Method
1
Combine the Hershey's cocoa powder and sugar in a clean glass jar with an airtight lid, stirring well to break up any lumps and ensure the ingredients are evenly distributed.
2
Pour the vodka slowly into the jar with the cocoa and sugar mixture, stirring constantly to dissolve the solids and create a smooth blend.
3 minutes
3
Seal the jar tightly with the lid and shake vigorously for 1–2 minutes to fully incorporate all ingredients.
2 minutes
4
Store the sealed jar in a cool, dark place at room temperature for 2–3 weeks, shaking gently every 2–3 days to keep ingredients suspended and aid infusion.
5
Strain the liqueur through a fine-mesh sieve or cheesecloth into a clean bottle, pressing gently on the solids to extract all liquid.
5 minutes
6
Discard the cocoa solids and seal the finished cocoa liqueur in a clean glass bottle with an airtight cap for storage.