Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Sugar 5 tb Unsweetened cocoa
3/4 c Water 1 ea Vanilla bean, split
3 c Vodka

Combine sugar and water in small saucepan; cook over medium heat,
stirring occasionally, until mixture boils. Reduce heat to low;
simmer, stirring occasionally, until sugar has completely dissolved.
Remove from heat; cool to room temperature. Measure 1 cup of the
mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart
glass container. Cover tightly; keep in cool dark place for 14 days,
shaking thoroughly every 2 days. Strain liqueur through dampened
coffee filter paper into clean glass container. (Change filter paper
in mid-process or, if necessary, let drip overnight as cocoa residue
is very thick.) Repeat straining process if residue remains. Remove
vanilla bean. Cover tightly; let liqueur age in cool, dark place for
at least 1 month. About 1 quart. From: Hershey's Chocolate Treasury

Submitted By PAT STOCKETT On 04-07-95

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