Homemade Crème de Cacao Recipe

A rich and dark rum-based chocolate liqueur for use in cocktails.

Course Drinks

Cuisine French

Keyword Creme de cacao, rum

Prep Time 5

Resting time 16

Calories 127kcal

Cost $18

Roast cacao nibs in the oven at 350°F for 5 minutes to make them fragrant.
Put Aged Rum, vanilla bean, and cacao nibs into a mason jar. Shake it to mix the ingredients before storing it in a cool and dark place.
Check on the rum and cacao infusion every other day and give it a quick shake.
After 14 days, strain with the help of a coffee filter or cheesecloth.
Add Demerara sugar and salt and stir until both are dissolved.
Bottle the liqueur and let it rest for another two days in the fridge. This final step guarantees that sugar and booze are blended nicely. The liqueur also matures in flavor in these two days, so make sure to really wait 48 hours before you put your DIY Crème de Cacao to the test.