Chocolate Whiskey Liqueur Food
DIY CHOCOLATE-INFUSED WHISKEY
Dress up your favorite whiskey with dark chocolate notes in this effortless DIY chocolate-infused whiskey. Easy to make in just 3 days with minimal prep and a short strain, it's a great infusion for Old Fashioneds, Manhattans, Mint Juleps, Whiskey Sours and all your whiskey favorites.
Provided by Heather Wibbels
Number Of Ingredients 3
Steps:
- Add the whiskey and cacao nibs to a mason jar and seal.
- Let the nibs infuse in a cool, dark place for at least 48 hours and up to 1 week. Each day, agitate the infusion and start checking flavor after 48 hours.
- Once you love the flavor, strain through a metal sieve and store it in a clean glass jar. If you prefer a sweeter chocolate-infused whiskey, add 1 oz of simple syrup to the jar and store it in the fridge.
CHOCOLATE & WHISKEY LIQUEUR
I often make my special recipe Bailey's for Christmas gift giving, but this sounds even better. It's from Christopher Elbow Artisanal Chocolates in Kansas City. He mixed it for an employee Christmas party and reports it's creamy, boozy and delicious, straight up, over ice or over ice cream. Yum!
Provided by San Marcos Sunshine
Categories Beverages
Time 12h10m
Yield 1 quart, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine the corn syrup, water and vanilla seeds and bring to a boil.
- Add the chocolate and whisk over moderate heat until melted.
- Transfer to a blender and let cool for 5 minutes. Add the condensed milk, the half & half, the heavy cream and blend.
- Pour the mixture into a bowl and stir in the whiskey or vodka.
- Blend the mixture again in batches for 30 seconds.
- Refrigerate overnight before serving.
- For gift giving, pour the liqueur into simple long-necked glass bottles with a cork or plug.
- It will keep refrigerated for up to 2 weeks.
Nutrition Facts : Calories 303.8, Fat 10.7, SaturatedFat 6.7, Cholesterol 38.8, Sodium 75.6, Carbohydrate 36.1, Sugar 26.2, Protein 4.1
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