Chocolate Vodka
Yield: 2¼ Cups infused vodka
All this takes to make are cacao nibs and some a premium vodka. Simply combine the two, shake the jar a couple of times a day for a week, strain out the nibs, and refrigerate or freeze.
  • 2½ cups (600 ml) vodka (consider organic)
  • ½ cup (72 grams) cacao nibs
  1. Combine the vodka and cocoa nibs in a jar. Close the jar tightly and shake.
  2. Let stand at room temperature for 1 week, shaking the jar once or twice each day.
  3. Strain the vodka through a fine mesh sieve and discard the nibs. Strain the vodka a second time through an unbleached coffee filter into another clean jar and refrigerate or freeze.
  1. Drink a shot icy cold or use it as you would any vodka.
  1. The infused vodka can be refrigerated or frozen for up to three months before the flavor starts going a little light.
Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, Fran Costigan (Running Press 2013) Photo credit: ┬ęKate Lewis
Recipe by Chic Vegan at