Cocoa Liqueur


makes about 1.2 l / 2,5 pint
0.5 l / 1 pint milk
300 g / 10,5 oz.sugar
5 egg yolk
1 tbsp. vanilla extract
1 tbsp. cocoa powder
2 tbsp. water
0.5 l / 1 pint 60 % liquor

This is how:

[1] Boil the milk and sugar and stir until sugar is dissolved. Whisk together egg yolks and vanilla extract in a bowl. Gently pour the boiling hot milk over the egg mixture and stir until it thickens slightly.

[2] Mix the cocoa in a little warm water until lump free, pour in egg mixture. Strain the mixture and refrigerate.

[3] Mix in alcohol and stir well. Use a funnel and fill in cleaned bottles.

Keep the cocoa liqueur cold, it will keep for at least 1 month in the refrigerator. However, it may separate in different layers if it stays there long so turn the bottle upside down a few times before serving.

2 thoughts on “Cocoa Liqueur

  1. Adam says:

    That looks wonderful. Is it thick like Spanish drinking chocolate? Would it be good mixed with club soda or used as a topping for ice cream or cake slices?


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