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Home » Course » Drinks » Homemade Chocolate Liqueur

Homemade Chocolate Liqueur

Last Updated July 7, 2021. Published October 24, 2019 By Rosemary 57 Comments

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Homemade Chocolate Liqueur, a creamy easy and so delicious Chocolate Liqueur Recipe. A perfect after dinner dessert Drink.

chocolate liqueur in a bottle in a glass with ice and in a liqueur glass

With the holidays just around the corner, so this year, why not treat yourself and your family and friends to a Chocolate Liqueur? This is a super easy and delicious drink recipe.

It can be served either straight up or over ice. Be sure to serve the liqueur very cold from the fridge and shake well before serving.

In Italy lots of people like to make their own liqueur, from Limoncello to a Creamy Coffee Liqueur  and there is even one for Nutella fans or if strawberries are your fave, how about a tasty Strawberry / Fragolino.

I’ve made a few during my stay in Italy, but it seems that this Chocolate Liqueur went over really well, maybe too well.

Italians take their drinks as seriously as they take their food. So I guess that’s why here it’s so easy to find 95 proof alcohol. I’ve been told that it’s hard to find it elsewhere. So no need to worry, substitute with vodka and you’ll be good to go.

a liqueur glass of chocolate liqueur

How to  make Chocolate Liqueur

  • In a medium pot whisk together the sugar and cocoa,
  • Add the milk and cream stir together until well combined.

mixing the ingredients except for the liquor for chocolate liqueur

  • Place the pot over medium heat, stirring continuously
  • Bring the mixture to a boil and slow boil for 5 minutes, whisking often.
  • Remove from the heat and let cool completely.

let the chocolate liqueur mixture cool before adding the vodka in the pot

  • Once it is cool add the vodka and combine well.
  • Pour the Chocolate Liqueur into a clean bottle with a tight fitting lid and refrigerate until really cold.

bottling the chocolate liqueur

  • Delicious served over ice too.

How to store Homemade Cream Liqueur

The Chocolate Liqueur should be stored in a clean glass bottle with a tight-fitting lid, and should be stored in the fridge. It will last up to 30 days in the fridge.

This wonderful, creamy and chocolatey liqueur recipe, was given to me by a good friend who is an amazing cook along with her daughter and every now and then we share cooking tips (how many great ideas have they given me)?

We also love to share an espresso on occasion. I have to tell you,  she makes the best espresso I have ever had in my life. We both use bottled water, we both use the same brand of coffee and the same espresso machine.

chocolate liqueur in a bottle in a glass with ice and in a liqueur glass

Could it be something in the blood? A coffee gene?

I can cook, but I keep asking myself ‘will that amazing espresso always be out of my reach?’ Still, I refuse to give up!

More Delicious Chocolate recipes for the Holidays

  • Thick Italian Hot Chocolate
  • Easy Homemade Filled Chocolates
  • Chocolate Torrone
  • Old Fashioned Chocolate Fudge
  • Homemade Chocolate Syrup
Chocolate Liqueur, deliciously easy homemade creamy chocolate liqueur. A perfect Christmas/fall drink recipe. The Ultimate Chocolate treat.

Make sure you prepare this Liqueur in advance because you want to get it as cold as possible. So when it is ready just put up your feet, have a glass and together we can make a toast to a Happy Holidays, Salute! Enjoy.

chocolate liqueur in a bottle in a glass with ice and in a liqueur glass

chocolate liqueur in a bottle in a glass with ice and in a liqueur glass
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4.96 from 22 votes

Homemade Chocolate Liqueur

Chocolate Liqueur, deliciously easy homemade creamy chocolate liqueur. A perfect Christmas/fall drink recipe. The Ultimate Chocolate treat.
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Course Drinks
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 cups
Calories 789.51kcal
Author Rosemary Molloy

Ingredients

  • 2 cups 2 percent milk
  • 7/8 cup unsweetened cocoa (good quality brand)
  • 2/3 cup vodka
  • 1 3/4 cups sugar
  • 1 1/4 cups heavy or whipping cream
US Customary - Metric

Instructions

  • In a large pot whisk together the sugar and cocoa, then add the milk and cream combine well.
  • When the mixture it is well combined place the pot over medium heat, stirring continuously, bring to a boil and slow boil for 5 minutes, whisking often.
  • Remove from heat and let cool. Once it is cool add the vodka and mix to combine completely. Pour into a bottle and refrigerate until really cold, about three hours, shake well before serving. Delicious served over ice too.

Notes

Will last up to a month in the fridge, shake well before serving.

The recipe can be halved.

Nutrition

Calories: 789.51kcal | Carbohydrates: 106.12g | Protein: 9.11g | Fat: 32.44g | Saturated Fat: 20.13g | Cholesterol: 111.33mg | Sodium: 88.95mg | Potassium: 507.68mg | Fiber: 6.25g | Sugar: 93.71g | Vitamin A: 1213.67IU | Vitamin C: 0.68mg | Calcium: 214.03mg | Iron: 2.61mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from April 12, 2014.

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    Filed Under: Chocolate, Christmas, Drinks, Drinks, Easter, Fall/Winter, Most Posts, Thanksgiving

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    1. Joan says

      January 20, 2022 at 4:51 am

      Enjoyed homemade raspberry chocolate liquor at a gathering recently. Could raspberry liquor or raspberry syrup be added to this chocolate liquor recipe to achieve that amazing result?

      Reply
      • Rosemary says

        January 22, 2022 at 9:20 pm

        Hi Joan, I would probably add some syrup to it when you add the vodka. I have never added it, so let me know how it goes if you do. Have a great weekend.

        Reply
    2. Katy says

      December 15, 2021 at 12:13 pm

      Hi Rosemary,
      Would this last outside of the fridge for any length of time? I would like to post it as a gift but not sure if it will keep during postage (1-2days)?

      Thanks,
      Katy

      Reply
      • Rosemary says

        December 15, 2021 at 1:38 pm

        Hi Katy, I don’t think so, because of the cream it really shouldn’t be out of the fridge for that long. An hour or 2 at the most depending of course how warm the room is. Sorry.

        Reply
    3. Carole says

      October 26, 2021 at 7:58 pm

      Could I add peppermint extract to make chocolate mint liqueur? If so, how much would you suggest?

      Reply
      • Rosemary says

        October 28, 2021 at 6:03 pm

        Hi Carole, that sounds really good, I would probably start with 1/2-1 teaspoon and see how it is. Let me know.

        Reply
    4. tara says

      January 19, 2021 at 2:58 pm

      hi…can you use bourbon instead of vodka?

      Reply
      • Rosemary says

        January 19, 2021 at 11:32 pm

        Hi Tara, I don’t think so because Vodka is quite tasteless whereas Bourbon isn’t it might take away the flavour of the liqueur. If you want to try it, let me know how it is. 🙂

        Reply
    5. Pat Pierson Massey says

      December 23, 2020 at 9:18 pm

      Sorry to seem so ignorant but do you mean 3/4 cup dry coco or a cup of liquid coco ?
      I have everything ready but don’t want to make a mistake .
      Also could I melt chocolate in it or would i5 just stick to the bottom of the bottle .
      Thanks

      Reply
      • Rosemary says

        December 23, 2020 at 11:17 pm

        Hi Pat, you aren’t ignorant, it should be dry cocoa. I hope you like it. Let me know. Merry Christmas.

        Reply
    6. Jon R Martorella says

      December 19, 2020 at 6:33 pm

      5 stars
      I love this recipe. Super easy to make and manage! One question though, if I use Everclear instead of vodka would you cut down the amount to maybe 1/2 cup? Thanks! Buon Natale!

      Reply
      • Rosemary says

        December 19, 2020 at 7:14 pm

        Hi Jon, actually, this Italian recipe was actually used with Everclear, I substituted with vodka. If you want you could add less. 🙂

        Reply
    7. Ken says

      December 12, 2020 at 9:00 pm

      This is a great recipe base for any chocolate liquor! I added a teaspoon or two of instant coffee, a miniscule dash of vanilla, and cut back the cream and added some sweetened condensed milk. It made for a more balanced chocolate flavor.

      I followed this recipe and made a great holiday gift! Thanks!

      Reply
      • Rosemary says

        December 14, 2020 at 5:52 pm

        Thanks Ken, glad you liked it. Merry Christmas.

        Reply
    8. Charlie says

      December 9, 2020 at 3:32 pm

      Recipe looks great can you convert to UK millilitres and grams please.

      Reply
      • Rosemary says

        December 9, 2020 at 4:48 pm

        Hi Charlie, under ingredients click on metric and it changes to grams. I hope you enjoy it.

        Reply
    9. Joyce says

      November 8, 2020 at 1:09 am

      Could fat free half and half be substituted for the milk and heavy cream?

      Reply
      • Rosemary says

        November 8, 2020 at 2:43 pm

        Hi Joyce, you probably could, although the it probably won’t be as thick and the taste won’t be as rich. But I think it would still be good. Let me know how it goes.

        Reply
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    Hi, I'm Rosemary.

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