Forget the box of chocolates this year. Instead, make your loved one swoon with a bottle of this chocolate liqueur. Be sure to get started at least three weeks ahead so that the flavors have time to meld. Any leftover liqueur would be terrific stirred into coffee or hot chocolate.
Recipe information
Yield
Makes 1 liter
Ingredients
1 1-liter bottle 151-proof rum
2 vanilla beans, each split lengthwise
1/4 cup cocoa nibs*
Preparation
Step 1
Pour rum into large bottle; add vanilla bean halves and cocoa nibs. Close bottle; set aside for 3 weeks, shaking bottle every day to mix ingredients. Strain liqueur into another bottle.
Step 2
- Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
