Making chocolate vodka is one of the simplest and quickest ways of making a homemade dessert drink. This alcoholic drink is very popular in the west where it’s usually drunk neat or in cocktails, but it also goes well with coffee.
To make chocolate vodka you can use plain sweet or dark chocolate (50-80% cocoa). It should contain no filling or nuts as they make the taste of the final product unpredictable.
The only permitted chocolate additive is caramel. For example, Mars bars give out an interesting aftertaste. Milk chocolate is not the best choice as it yields sweet vodka with milk.
The ideal base alcohol for chocolate infusion is white rum. For a homemade drink you can use vodka, diluted 40-45% ethanol or well-purified moonshine (preferably fruit or sugar redistilled distillate).
- Chocolate – 150-200 grams (2 plates)
- Vodka (ethanol, moonshine, white rum) – 0.5 liters
- Sugar – to taste (optional)
- Vanilla, cinnamon, cloves – to taste (optional)
The amount of sugar depends on your personal preferences and the initial sweetness of the chocolate. You can enrich the taste of the infusion with cloves, cinnamon or vanilla, but it’s important not to get carried away with the spices and use all of them in the same drink.
Chocolate Vodka Recipe
Cut or crush the chocolate into small pieces. Prepare a water bath by filling up a stock pot half full with water, then bringing it to a boil and turning the heat down to average. After that, place a clean bowl or any other small pot above the steaming stock pot.
Melt and stir the chocolate on a water bath till it becomes liquid. The heating time depends on the cocoa content—the harder the chocolate, the more time you’ll need. Usually, it takes about 5-6 minutes. Caramel takes the longest to melt.
To speed up the process you can add 50-100 ml of vodka to the preheated chocolate, but make sure it doesn’t boil.
Pour the base alcohol into an infusion container (a 1-liter jar with a metallic cap will do). Then add the hot chocolate and stir the mixture until homogenous. Seal with the cap and cool it to room temperature.
Taste the chocolate vodka and add vanilla, cinnamon or cloves if you’d like to spice your homemade drink a bit. Stir and seal. Leave it in a fridge for at least 12 hours to enhance the taste (if you can, leave it there for 2-3 days). Remove the cinnamon and cloves from the chocolate vodka.
The color of your homemade drink depends on the type of chocolate used
If kept in a fridge at almost 0 °C, chocolate vodka can be stored up to 6 months. It has Abv of 26-30%.
It’s better to make this infusion in small batches and drink it in a few days since during continuous storage the drink starts separating. To restore its properties you can simply shake the bottle until its contents become homogenous once again.