With or without… milk?
After making a chocolate liqueur with milk that tastes like a delicious hot chocolate, I decided to try a spiced chocolate liqueur without milk. The result was quite surprising: a darker color and an intense chocolate flavour enhanced by the mix of spices for a Christmas touch!
I can’t say I like it more than the creamy version because they are quite different, it probably depends if you are a “sweet and creamy” person… or not!
- 1 L of water
- 80 g of bittersweet cocoa powder (the best quality you can find)
- 200 g of sugar
- 150 g di alcohol (95°)
- 1-2 cinnamon sticks
- 1 piece of fresh ginger (about 2 cm)
- 5 cloves
Put cocoa powder in large pan and pour slowly enough water using a whisk to mix until you obtain a creamy consistency. Turn on the heat on small heat, while stirring continuously, add sugar and the remaning water.
Add the spices and bring to a boil. Keep stirring for 15-20 minutes to allow the chocolate to become slightly thicker.
Filter and leave aside to cool.
Add the alcohol and pour in 5 small bottles of 25 cl.
Keep your spiced chocolate liqueur in the fridge up to 6 months and wait at least 1 week before to drink it.