Chocolate Rum Liqueur
Chocolate Rum Liqueur
Ingredients:
• 2 Cups Sugar
• 2 Cups Water
• 1 tsp Cacao Rum Tincture (see below recipe)
• 3/4 Cups High-Congener (similar to Jamaican Style) Aged Rum
• 3/4 Cups Overproof White Rum
• 4 Drops of Caramel Food Color (optional)
Directions:
Combine the sugar and water and bring to a boil over medium heat, stirring constantly. Once all the sugar is dissolved, remove from heat and set aside to cool until it reaches room temperature.
Transfer the syrup into a 1 Liter jar, add the remaining ingredients and stir them until they are combined.
Let it stand in a cool, dark place for 2-4 weeks before serving.
Cacao Rum Tincture
Ingredients:
• 6 oz Light White Rum
• 3 oz Toasted Cacao Nibs
Directions:
Gr ind the Cacao Nibs using a coffee grinder. Combine the ground nibs with the rum and let the mixture rest in a closed jar for at least 24 hours. You can shake the jar every couple of hours to accelerate the extraction process.
After resting, strain the nibs and discard them. You can use a French Press (used to make coffee) or you can use a metal strainer. Place the remaining liquid in the freezer overnight, to force the formation of Cacao Butter (on top). If it forms, gently remove it with a spoon and discard it. The tincture will remain good for up to a year.