This homemade chocolate liqueur is so easy to make and so delicious! Rich and decadent, it's perfect for sipping and it makes a great gift! Time does all of the work!
Why Make Homemade Chocolate Liqueur?
If you've checked out my Infusions Category, you know that this is nothing I like more than infusing some alcohol.
It's because, for the most part, time does all the work! There might be a little prep work at the beginning and maybe some straining at the end, but the hardest part is the waiting for the infusion.
Not only are homemade infusions not that much work, they taste so much better than store bought! The flavors are rich and fresh and you know the ingredients that you are using.
So, yes, you can go out and buy chocolate liqueur, but with only 4 ingredients and a little time, you can have the best chocolate liqueur that you've ever tasted!
Ingredients in Homemade Chocolate Liqueur
- Vodka - use your favorite vodka, or like me, use whatever you have on had. There are gluten free options out there if you need gluten free.
- Cocao nibs - I use organic. You'll have some leftover. These are great on cereal or oatmeal, sprinkled on yogurt or pudding.
- Sugar - I used regular white sugar.
- Water.
- Vanilla Extract - I used homemade.
How to Make Chocolate Liqueur
Step One - pour your vodka and cacao nibs into a lidded glass jar. Put in a cool, dark place. Shake it occasionally if you happen to remember!
Step Two - after 8 days, retrieve your lovely chocolate infused vodka. Note - if you stop at this point you will have chocolate infused vodka.
Step Three - make a rich simple syrup by combining 1 ½ cups of sugar with 1 cup of water in a small saucepan. Heat over medium heat, stirring until sugar dissolves. Remove from heat and let cool.
Step Four - add the cooled simple syrup and the vanilla extract to the vodka. Let it steep for one more day.
Step 5 - Strain through a fine mesh strainer. I strain again through a cheese cloth to get it even more clear.
Step 6 - Pour into a bottle with a lid.
Homemade Chocolate Liqueur should last about 2-3 months, it does not need to be refrigerated.
This Homemade Chocolate Liqueur is amazing. So good. It would be great in so many things like coffee, hot chocolate and just for sipping! I love it in a Chocolate Martini and these Chocolate Dessert Shots!
More Infusion Recipes that Make Great Gifts!
Cherry Bourbon - amazing cherry flavor!
Blackberry Liqueur - preserve the fresh taste of summer!
Homemade Limoncello - make double so you can keep some, like sunshine in a bottle.
Vanilla Infused Rum - everyone loves this one!
Cranberry Liqueur - gorgeous color and amazing flavor!
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Homemade DIY Chocolate Liqueur
Ingredients
- ⅔ cup cocoa nibs
- 1 ⅓ cup vodka
- 1 ½ cups sugar
- 1 cup water
- 2 teaspoons vanilla extract
Instructions
- Combine cocoa nibs and vodka in a jar with a lid. Shake and let steep for 8 days.
- Bring the sugar and water to a boil. Let it cool and then add it and the vanilla extract to the vodka. Let steep for one more day.
- Strain the nibs and filter through a coffee filter into a bottle.
- Enjoy.
Notes
Nutrition
This post was originally published in 2015 and has been update for 2019.
Robert Palleja says
The basics are solid... and I will cut the sugar in half next time.
Ali says
Your link is to the sweetened cocoa nibs, right? Wanted to make sure since there is sugar in the recipe too and I don’t care for really sweet things. This looks delicious. Every holiday we try to make something new, have done lemon and orange cellos so far.
Pam Greer says
Thank you for catching that! In the body of the post, I link to the unsweetened and then I accidentally linked to the sweetened in the recipe card. I did not use the sweetened, I used unsweetened. I'm changing the link!
Ali Dagostino says
So I bought the sweetened from the original link. Any suggestions on how to tweak the recipe for that? I am 8 days in so hate to throw it out.
Pam Greer says
You probably just won't need as much sugar in your simple syrup. Try it with half sugar. Then add more sugar if you need to.
Michael says
Thanks for your recipe, I have been repeatedly making this in an attempt to match a chocolate liqueur I tried previously, and your recipe is the closest match.
I made some amendments that I thought I might share. In my batches, I use slightly less sugar, a touch of coffee, a small pinch of salt, and up the cocoa nibs. I am attempting to create something that is clean that can be had with ice for simply sipping, but I slightly lack the chocolate hit (perhaps it's my nibs, but its hard to get varieties on nibs in my location)
I noticed some other recipes that outline chocolate extracts, leave their chocolate nibs and alcohol for months at a time. Do you think this recipe can be steeped much longer to enhance the chocolate taste, or do you think it might make a difference to introduce cocoa powder for a stronger chocolate hit?
Pam Greer says
I've let mine go for much longer and it was fine!
Carrie says
Do you have to refrigerate it? How long will it hold?
Pam Greer says
I don't refrigerate mine. I try to use mine within 6 months to a year.
Maryn says
2 questions
1: How much does 1 recipe make? Like what size bottle should I get to put it in to give as a gift?
2: have you ever done a 1/2 vodka 1/2 rum mix?
Pam Greer says
I didn't measure the final result, but I think it would make around 3 cups based on the liquid ingredients. I've never done it with vodka and rum, I bet that would be good! The rum would add some flavor, whereas the vodka keeps it clean with pure chocolate flavor.
Avni says
Would refrigeration help increase shelf life? Also what would happen if it needs to be stored for longer than 2-3 months?
Thanks for the recipe! Look forward to making it.
Pam Greer says
Oh, storing it in the fridge would definitely help.
Shirley says
I would like to make this recipe. Can you infuse the vodka for longer than the 8 days with the Cocoa nibs?
Pam Greer says
Yes, it might get a little bitter though.
Bridget says
This might be a stupid question, but are chocolate nibs the same as chocolate chips? If they are not, what are they?
Pam Greer says
No, they are not the same as chocolate chips. They are small bits of cocoa beans. I added a link to Amazon on the ingredient list, so you can see what they look like. I usually get them either from Amazon, some grocery stores carry them in the baking section, or I can also usually find them at TJ Maxx, Marshall's or HomeGoods.
Mark Allan Colbath says
Speaking as a chocolate maker, if you don't want to purchase nibs, all of the flavor comes from the cocoa solids, commonly known as cocoa powder. So, if you have a can of Hershey's handy, use some of that, and strain it out through a paper coffee filter after the 8 days. 🙂
Jane says
I bottled my finished liqueur the other day. It was very easy to make and smells amazing, but there is a bit of light foam around the edge of liqueur. Is this possibly some residue from the cocoa nibs? Have you ever had a batch do this?
Pam Greer says
Yes, I believe that is from the cocoa butter in the cocoa nibs. Mine has done that before.
T.L. Edwards says
Bookmarked several recipes to try, having just found you. Is there anything I can use the strained cacao nibs for after they're done making chocolate liqueur? I just hate the idea of throwing these precious little nibs away. Can they be dried and ground for another use, or are they spent? Just epicurious. Looking forward to more delightful recipes in the future. Thanks!!
Pam Greer says
I'm so glad you found me!! We store the cocoa nibs in the freezer and sprinkle them on ice cream!
Angela says
This is the beat recipe! I just tried it. So delicious! I see many more bottles in my future. I used Tito’s vodka. My new go to recipe for myself and gifts. Thank you for sharing!
Pam Greer says
So glad you liked it!!
Florence says
How long can you keep it?
Does it have to be refergerated?
Pam Greer says
It does not need to be refrigerated and I've kept mine for about a year.
Shasta says
I finished this up today and...oh boy! It's outstanding! It's been added to my collection of liqueurs. I've tried a couple other chocolate liqueurs, none had the chocolate taste I was looking for. This one has the clean chocolate taste I was hoping for. I make all my liqueurs....thanks for the recipe!
Pam Greer says
So glad you liked it!!
Aestherielle Riego says
How many mL or Liters will be produced? Please reply. For thesis purposes. Thank you!
Rebecca | Let's Eat Cake says
Oooh! I want to try this over vanilla ice cream! I bet it would be delicious!
Allison - Celebrating Sweets says
This looks dangerously delicious! I can't believe how easy it is, too! Trying this soon.
Sharon says
This looks so easy to make and easier to find a million reasons to use it. I could see a hot coffee on cold days with this in it in my future.
Diana says
I love chocolate liqueur but never tried making my own. It's such a great idea, especially that i can control the sweetness.
Dannii says
My husband would love this. This would make a lovely homemade Valentine’s Day gift.
Pam Greer says
It would, wouldn't it!
Candice says
Thank-you for linking up to Bloggers Brags Pinterest Party. I have linked this post to our board.
Kristin O'Neil says
This is amazing!! I was just looking for some chocolate liqueur yesterday and everything is so expensive!! What a great way to be able to make it yourself for cheaper! I have a linkup every Thursday called Thursty Thursday. I would love it if you could stop by tomorrow and link this up! It's perfect!! Have a great day!
Joybee says
This sounds great! I've been looking for recipes to make chocolate liqueur. I made my own coffee liqueur by steeping coffee beans in rum and adding a little simple syrup and it was so good. I've been using godiva chocolate liqueur and I don't think the flavor is strong enough so I can't wait to try this. Seen on Tasty Tuesday. Repinning.
Tina Enderlein says
Ooh, coffee liqueur sounds good, too! Is the recipe similar to this one but with coffee beans and rum instead of cocoa nibs and vodka?
Ann says
Oh the temptation!
Kimberly Ann @ Bake Love Give says
What a delicious and fun gift! Also, I'm coming to your place for happy hour. 🙂
Terri Oliver Steffes says
I am so afraid of making this! I can see me adding this to hot chocolate, at breakfast, and going to work a bit tipsy! 🙂 Not really, but maybe on the weekends...
Susan@LunaCafe says
I love liqueurs for cooking and have a cupboard full. But it's never occurred to me to try chocolate liqueur. How fun to make your own. I'd love to try this. Thanks for the inspiration! 🙂
Laura @MotherWouldKnow says
I just happen to have some cocoa nibs and vodka - hmm! I love to make homemade liqueur (made my own limoncello) and also made vanilla extract with vodka, which is superb. So I can just see that this liqueur is in my not-too-distant-future!
Heather | girlichef says
Oh, chocolate liqueur - YES. All the way YES. I have a feeling I'd like this a little bit too much. And I can't wait to see the homemade grenadine!
Ashley (QLCC) says
I just got some fantastic chocolate, now I know what to do with it!
Kirsten says
Yet another reason to love those plastic caps, Pam. I cannot get enough of them! It's silly, I know, but I bought a couple of boxes probably a dozen years ago when I saw them on clearance. They sat in my Canning box for several years, then I tried one on a quart of chicken stock for the freezer, then another on a jar of pickles in the fridge, then an opened jar of Green Tomato Bacon jam . . . and now they are what I want in my stocking!
I think I'm afraid to get started with this, because I could see getting very carried away with it. Breakfast, indeed.
Thanks!
Marjie says
Well, my grandmother faithfully had a Bloody Mary with Sunday breakfast, so why not have this instead? It would be so much better in coffee than Irish Whiskey (no disrespect meant to Irish Coffee, just sayin'....) You had a productive weekend, indeed!
Cheryl Kohan says
I love this idea! I'll definitely be brewing up a batch or two.
So glad I found you, again. My blog was hacked and I lost almost all of my blogging friends! Anyway, am trying to get back in the groove...found you on Twitter! Do you still have your photo blog?
Cheryl Crotty says
I'll have to look for the coco nibs...everything else looks pretty easy...sounds really good and I love the vodka bottle...would buy it just for the bottle.
Rattlebridge Farm says
Swoon. I would stand in line for this!
Amy @Very Culinary says
I want to drink that.
Louise says
Hi Pam,
Oh my this liqueur could be oh so dangerous around here. My mind is going a mile a minute thinking of all the wonderous things I could do with it, not to mention sip, sip, sip!
I knew making liqueur at home was easy but I didn't realize just how easy! Now I can't wait to see the homemade Grenadine and Hazelnut Liqueurs.
Thanks for sharing, Pam...
Christine (Cook the Story) says
What a cool idea. I've never used cocoa nibs before. I've clearly gotta get some!
Joanne says
So...party at your place?