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Homemade Chocolate Liqueur

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

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

Homemade Chocolate Liqueur

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


  • 1 large pot
  • Clean glass bottle with tight fitting lids.


  • 2 cups milk 2% or whole
  • cup unsweetened cocoa dutch processed (good quality brand)
  • cup vodka (good quality)
  • cups granulated sugar
  • cups cream heavy, whipping or whole


  • 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. Enjoy!


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

The recipe can be halved.


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
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from April 12, 2014.


  1. 5 stars
    Ok. I just made this recipe today. As a chef, I have pretty high standards. I was hoping it would be somewhat close to what I had last year in Venice. It was even better! I did bump the vodka up to a full cup, might go even higher next time. My wife says it tastes just like my ganache! Amazing!

  2. Can this liqueur be frozen? How long will it last in the freezer? Also, can I bump up the vodka to a cup?

    1. Hi Christian, I usually refrigerate it, because of the addition of cream, I don’t know that cream would freeze that well. And increasing to one cup I think would be no problem.

  3. Haven’t tried it yet, are you using cocoa powder or baker’s chocolate? If you don’t have either, could you use semi-sweet chocolate chips instead?

    1. Hi Marilyn, unsweetened cocoa powder is used, chocolate chips won’t work because they have a waxy covering (to keep them from sticking) they don’t melt properly. Hope that helps.

  4. Hi , Thank you for the Chocolate Liqueur Recipe. I usually make a Crema di Limoncello from a recipe I got from my mom’s cousin in Italy, Abruzzo region. My dear friend has been asking me to track down a liqueur from Polyodd called Chocolate Cello but it’s hard to find and I decided to make him some and your recipe looked like it would work. I do have a question about the coffee comment you made about your friend making the best espresso and I have been chasing that prize for a long time. Would love to know what beans you use and your machine. I have a Rancilio Silvia, Mazzer Mini grinder and I’m currently using beans from a local source called Valerio in Audubon, PA. They have the roast on date on package and it’s a full pound. Thanks again for the recipe. ciao gino

    1. Hi Gino, in my opinion with all the espresso I have drank in Italian homes, 95% use a regular espresso pot (Bialetti espresso maker), usually lavazza coffee and bottled water, not tap. Although some like to combine 2 different types of coffee (whatever ones you prefer). Hope that helps. Take care.

      1. 5 stars
        Grazie Rosemary!!
        Actually that’s what I’m doing now since my Rancilio-Silvia is down. I’m using 1 cup Bialetti and grinding fresh beans. Just doesn’t compare to espresso from real barista especially espresso and cappuccino in Italy. Drives me nuts how good the coffee taste in Italia.

        I made the chocolate liqueur and it was a big hit. My mom and sister we’re trying to lick the bottom of the glass.lolol Would this recipe work with melted chocolate instead of cocoa powder? Thanks again for a fantastic recipe!!

      2. Hi Gino, I know the feeling, finding a good cappuccino outside of Italy is certainly difficult 🙂 . So glad the liqueur was a hit. I would think it would work with melted chocolate, although it may not be as thick. Take care.

  5. 5 stars
    I just made this and it’s so good! I did add a half teaspoon of instant espresso powder to help the chocolate flavor really pop, but it would have tasted delicious without as well.

    If you are in the US looking for the 95 percent alcohol, buy Everclear. It’s easy to find and has no flavor, like vodka. I cannot wait to share this with some friends next week! Thank you for the lovely recipe, Rosemary!

    1. Hi Sharron I have never used soya milk before what about using a lactose free milk instead? Let me know how it goes if you try it.

    1. Hi Sarah, I have never made this with another liqueur, grappa would probably work but I really don’t know what it would be like with limoncello. If you feel like experimenting give it a try. Let me know. 🙂

    1. Hi Shannon, the woman who gave me the recipe recommended a week although I have heard up to 3 weeks in the fridge. Mine never lasted that long. ;).

  6. Was the milk divided? First it was added to the cocoa mix, then later added again with the vodka. Which is it?

    1. Hi Pete, no it isn’t divided, sorry my mistake the milk/cream/cocoa mixture is cooled and then added to the vodka. Hope that helps.

  7. Oh my gosh! This sounds wonderful. Sometimes, you just have to have some chocolate, and what a way to get it. 🙂

    1. Hi Christina, thanks, I really like them too. I received those from a dear friend over 20 years ago. They are quite heavy and similar to a stoneware. Keep your eyes open you might be able to find them in a vintage store or flea market.

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