Yield: 1 servings
|5 tablespoons||Unsweetened cocoa|
|1 each||Vanilla bean, split|
Combine sugar and water in small saucepan; cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low; simmer, stirring occasionally, until sugar has completely dissolved.
Remove from heat; cool to room temperature. Measure 1 cup of the mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart glass container. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days. Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let drip overnight as cocoa residue is very thick.) Repeat straining process if residue remains. Remove vanilla bean. Cover tightly; let liqueur age in cool, dark place for at least 1 month. About 1 quart. From: Hershey's Chocolate Treasury Submitted By PAT STOCKETT On 04-07-95