Cheap and Easy Coffee Liqueur

Step 4 Make some chocolate syrup

In addition to the vanilla syrup you'll need a smaller batch of chocolate syrup for flavor.  I suppose you could make up a single batch of chocolate/vanilla syrup, but if you do it separately it gives you more control over the end result.

Just like the vanilla syrup, you start by adding equal parts white sugar, brown sugar, and water, but this time in a smaller pot.  Once done, put it on the stove over medium heat and stir frequently.  It's pretty easy to do this step at the same time you're doing step three.

Once the sugar has dissolved and the syrup is close to boiling, add some baking cocoa to the mix.  Much like the vanilla syrup, there's no set amount here, just flavor to taste.  I like it pretty chocolatey so I use around half the tin.

I often let this syrup cook hotter and even boil some in an effort to absorb the cocoa powder.  It never completely absorbs, so when the chocolate syrup is done and you've cooled it down in the freezer or an ice bath, strain it through some cheesecloth.  That will get most of the powder out of solution and leave you with some delicious chocolate syrup.

Comments

[stabarinde]

I commend you for coming up with your own recipes, and even more for sharing your methods with us!

One thing you might like to try is to beg/steal/borrow some cocoa from a country outside of North America*. I've had Hershey's cocoa and I'm not sure why but it's quite bland when compared with something like, say, Cadbury's Cocoa, or Green & Blacks. I know Hershey's cut corners for their chocolate bars (soy and UHT milk and stuff), maybe they do similar for the cocoa?

*I'm being glib here - there are probably non-US cocoas available in North America, or even non-Hershey's cocoas made in North America. The point I'm making is, er, try it without Hershey's. ;-)

Rocking instructable mate. :)

[depotdevoid]

Thanks stabarinde, I like to share this sort of thing, which is why I love this site so much.

I have tried other non-Hershey's cocoas, such as Ghirardelli and some from a local gourmet confectioner called Euphoria chocolate.  Both were noticeable in the final result and tasted great, but were way more expensive.  My goal with this project was to make the best possible coffee liqueur at the lowest possible price, so I've stopped buying the fancy ingredients. 

You know, you're not the first person who's told me that Green & Blacks makes good cocoa . . . I might have to try to track some down one of theses days.

Thanks for commenting, and I'm glad you liked it!

[ilpug]

Green and blacks is readily available all over Northern California in the plethora of hippy food stores here. it is very expensive however.

[stabarinde]

Ah yes, Ghirardelli! Of course, how could I have forgotten.

I get your point about the cost though - that's a pretty good point from which to start for any coffee liqueur newbie. :)

[truenorthd65]

In Canada we use "Fry's" Cocoa.  I don't know if it's available every where, but it's awesome.  I've made coffe liquer before and I've soaked vanilla beans in the final product for several days before straining and bottling.  You could try that.

[depotdevoid]

Thanks for the ideas truenorth.  I've never seen Fry's cocoa, but might have to give it a shot if I ever run across some.  I've don the vanilla bean thing too, but it is kind of expensive.  I make my own vanilla by soaking vanilla beans in rum, it lasts a really long time before the beans start to lose their flavor.

[acexkeikai]

I find adding the cocoa powder to the sugars and giving it a good stir makes it easier to blend the cocoa before adding the water... also add the water a little at a time to form a paste then add the rest of the liquid... less lumps to try and fix later.

[depotdevoid]

Cool idea, I'll try that next time, thanks!