Creme de cacao is a cacao (chocolate bean) flavored liqueur, often
also with vanilla.
There is a clear and a dark version. The dark version is made by
maceration, while the clear version is made by macerating and then
Here is a version using cocoa powder which is readily available.
Creme de cacao:
1 litre neutral spirit (60%abv)
1 cup of cocoa powder (100g)
1tsp vanilla extract
2 cup of sugar
1 litre of distilled water
1tsp glycerine (optional)
For a dark version -
Make a sugar syrup.
In a large jar combine neutral spirit, cocoa powder and vanilla.
Add sugar syrup when cool.
Macerate (steep) for 1 month.
For a clear version -
Macerate cocoa powder and vanilla extract in neutral spirit and
Dilute to 30%abv for a Creme de cacao liqueur or 40%abv for a
Add sugar to taste - 1 tbsp sugar/litre for a clear Chocolate vodka
while 1-11/2 cups of sugar/litre for a clear Cocoa Liqueur (30%abv).
The glycerine is for a smooth mouth-feel.
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