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Homemade Chocolate Liqueor
1 1/2 c Sugar
3/4 c Water
3 c Vodka
5 tb Unsweetened cocoa powder
1 Vanilla beans; 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 disolved. 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.
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