Chocolate Liqueur

2 tsp		pure chocolate extract
1/2 tsp		pure vanilla extract
1 1/2 cup		vodka
1/2 cup		sugar syrup

Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.

Servings: 1

Yield: 1 pint

Recipe Source

Source: Paula ARG Kernachan

Barbara and I used these Liqueur recipes one year for xmas presents... we had so much fun! I had lost the original copies.. Barbara found where she had written these down and was kind enought to give them to me for the cookbook!

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