Chocolate Mint Liqueur Recipes

CHOCOLATE MINT BLITZEN

Steps:

• Make the hot chocolate and allow to cool.
• Microwave the chocolate in a small microwave-safe bowl in 10-second increments until melted.
• Crush 1 of the mini candy canes and place in a small bowl or saucer.
• Dip the rims of two martini glasses in the chocolate, then the crushed peppermint.
• Add the peppermint vodka, chocolate liqueur and cooled hot chocolate to a cocktail shaker filled with ice. Shake vigorously, then strain into the rimmed glasses. Garnish with the 2 remaining mini candy canes and serve.

CHOCOLATE MINT LIQUEUR

Steps:

• 1. Stir vodka, sugar syrup, vanilla and peppermint in a 4-cup jar until blended well. Close, store 1 week. Makes 1 1/4 pints.
• 2. BASIC SUGAR SYRUP: 1 1/2 c. firmly packed light brown sugar 1 C. white granulated sugar 2 C. water Combine sugars in water in a large saucepan. heat to boiling, stirring often. Lower heat, simmer 5 minutes. Pour syrup into glass container and cool to room temperature before preparing liqueur. Makes 3 1/2 c.

CHOCOLATE LIQUEUR

Steps:

• Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature.
• Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.
• Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.
• Cover tightly; let liqueur age in cool, dark place at least 1 month.