Chocolate Vodka
Author: 
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.
Ingredients
  • 2½ cups (600 ml) vodka (consider organic)
  • ½ cup (72 grams) cacao nibs
Instructions
Preparation
  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.
Serving
  1. Drink a shot icy cold or use it as you would any vodka.
Keeping
  1. The infused vodka can be refrigerated or frozen for up to three months before the flavor starts going a little light.
Notes
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 https://www.chicvegan.com/fran-costigans-vegan-chocolate-white-russian/