Contributing Monkie Aria Alpert
Published on June 21, 2012
Photographer V Blak
Now, I am not really a hard alcohol drinker, I would say I am more of a lover of wines. But when I was reading my Bon Appetit magazine a few years ago, I came across this recipe and couldn’t pass it up. I mean, chocolate liqueur. Damn. Yum! And it also makes a wonderful gift. Just be sure to make it about a month ahead of time so the flavors will have time to infuse.
For the Recipe
1 1-liter bottle 151-proof rum
2 vanilla beans, each split lengthwise
1/4 cup cacoa nibs
1. Pour rum into large bottle; add vanilla bean halves and cocoa nibs.
2. Close bottle; set aside for 3 weeks, shaking bottle every day to mix ingredients.
3. Strain liqueur into another bottle.