|2 teaspoons||Pure chocolate extract|
|½ teaspoon||Pure vanilla extract|
|½ cup||Sugar syrup (see recipe)|
|½ teaspoon||Fresh mint (optional)|
Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the 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 ½ teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks. Yield: 1 pint Container: Quart jar
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