Cocoa liqueur

Cooking this fragrant and delicious drink is not difficult at all, the main thing is to be patient, as it is infused for two weeks. But the result is simply amazing!

So, here's what we're going to do:

1. Cocoa, coffee, vanilla sugar and almonds are spread on the bottom of the glassware, since the glass does not oxidize and is best suited for this purpose. It can be a glass jug or an ordinary jar. Almonds must be fried, bitter almonds in their raw form are inedible, they contain a large amount of prussic acid. Therefore, if the almonds are raw, they must be pre-fried or baked in the oven.

2. Pour the laid out mixture with vodka and put it in a dark place for 10-14 days.

3. After the specified time, pour sugar syrup and citric acid into the tincture.

4. Sugar syrup is prepared as follows: sugar and water over medium heat, stirring constantly, bring to a boil so that the sugar completely dissolves. The amount of sugar can be adjusted depending on taste preferences. If you have a sweet tooth, you can put more sugar. The main thing is to observe the principle: the amount of sugar should be approximately equal to water.

To give a rich chocolate color to the liqueur, you can add a little burnt sugar. So, the liqueur will acquire a beautiful dark shade and taste of bitter chocolate.

Liqueur with cocoa is ready, it is best to store it in a dark and cold place, although, given the excellent taste, it is unlikely that it will be stored for a long time ;)

Merry holidays! Cozy get-togethers with friends!