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Cocoa Liqueur

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Description Edit

This recipe is the darkest/driest (for people that prefer red wine, espresso, hot cocoa (no dairy), etc.). 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. 1.2 litre

Ingredients Edit

Directions Edit

  1. Mix all ingredients, let rest for a minimum of 72 hours.
  2. Strain through coffee filter over night in 6 parts.
  3. Add sugar (for sweeter liqueur, warm raw liqueur before adding an increase of up to 6+ oz. sugar) and mix well.

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