It is not difficult to prepare a delicate and tasty chocolate liqueur on your own. For the base, we suggest using light rum, sugar cane alcohol. Of course, if there are none, they can be replaced with cognac, vodka, edible alcohol or purified moonshine.

The strength of the alcoholic element should not exceed 40% -45%. For the rest of the ingredients, spend your money and buy everything of the highest quality: chocolate with a high cocoa content (60% or more), fresh low-fat milk, cocoa powder, hazelnuts.

Chocolate liqueur with milk

Preparation time - 3 weeks.

Grated chocolate does not dissolve well during the infusion process on an alcohol-based basis. To obtain a homogeneous consistency, we recommend 2 options for solving the problem:

Warm the chocolate infusion in a water bath after a week of exposure, placing the container for 20-30 minutes in a saucepan with water at 50°C-60°C, stirring the contents thoroughly;

Melt the grated chocolate in a water bath from the very beginning, mix it with a pinch of vanillin and the required volume of the base, beat the resulting mixture with a blender.

Important! Milk chocolate liqueur should not be stored for more than 2-3 months.

Ingredients

Dark chocolate - 100 g

Alcohol base (rum, vodka, cognac, moonshine) - 750 ml

Vanillin pinch

Sugar - 500 g

Milk - 200 ml

Water - 200 ml

Cooking method

Grate the chocolate bar on a fine grater or chop it in a blender.

Pour the crumbs into a jar and add a bit of vanilla.

Pour in alcohol base and mix well.

Close the container with a lid and place it in a dark, warm place.

Shake the jar several times a day for 7 days.

After the expiration of the prescribed period, remove the container with the tincture.

Pour milk and water into a saucepan. Then pour sugar into the liquid and mix thoroughly.

On the small fire Bring the syrup to a boil, stirring constantly.

Cool the syrup to room temperature.

Pour the syrup into the jar of chocolate tincture and shake the contents.

Hide the filled container in a dark place for 2 weeks and shake it daily.

When the right time is up, pour the liquor into bottles.

Before serving the drink on the table, it is enough to shake the bottle to dissolve the sediment. Filtration through a strainer or thick gauze is useless in this case, because chocolate is a delicacy that will not spoil either the look or the mood.

Quick milk chocolate liqueur

Cooking time - from 3 to 48 hours.

This drink is also called "Choco". He will help out if welcome guests should soon come to you, and there is absolutely no time to insist on liquor. It is clear that it is better to withstand at least a few days after cooking, but it will quickly disperse even without aging.

Ingredients

Milk - 500 ml

Hot chocolate sachet - 2 servings

Cocoa powder - 100 g

White rum - 100 ml

Food undiluted alcohol - 100 ml

Cooking method

Pour cocoa and chocolate into a saucepan.

Fill the powder with milk.

Stirring constantly, bring the mixture to a boil.

Let the liquid cool to room temperature.

Add rum and alcohol, stir.

Pour into a beautiful original container. If necessary, the drink is stored for 2-3 months in the refrigerator.

Chocolate liqueur with hazelnuts

Preparation time - 6-10 weeks.

For this recipe, you will need vegetable glycerin. It is not harmful, natural, will give softness to the liquor. It can be bought in special shops for winemakers or in online cosmetology stores. This component improves the consistency of the drink, prevents the cocoa powder from settling.

Ingredients

White rum, vodka or cognac - 700 ml

Sugar - 300 g

Water - 150 ml

Cocoa powder - 3 tbsp. l.

Food glycerin - 1 tsp.

Vanilla - 1 pod

Unroasted hazelnuts - 230 g

Almond extract (optional) - a couple of drops

Cooking method

On a baking sheet in the oven at a temperature of 160 ° C-180 ° C, bake the hazelnuts for 12 minutes.

Cool the nuts, wipe them with a clean towel, peeling them from the skin.

Coarsely chop the hazelnuts.

We put the nuts and vanilla in a jar, fill it with an alcohol-containing base and close the lid.

We insist in the dark and cool for 1-4 weeks.

After the allotted time, we filter the liquid.

We squeeze out the extract with a press of hop nuts.

We mix the resulting tincture.

Add cocoa to the liquid and mix thoroughly.

We put the container in a dark, cool place for another 1-2 weeks.

When the right time has elapsed, we filter the liquid through a coffee filter or thick gauze folded in several layers.

After cooling, add it to the vanilla-nut infusion.

Pour into a container containing vegetable glycerin and (optionally) almond extract.

Close the lid, shake and keep the liquor for another 4 weeks.

Homemade chocolate liqueur without milk

Preparation time - 1 week.

This drink can be stored for several years.

Ingredients

Sugar - 3 cups

Black bitter chocolate - 300 g

Vodka, brandy or moonshine - 1 l

Water - 300 ml

Cooking method

Grind chocolate on a fine grater. Pour the resulting mass into a jar and fill with vodka or other alcohol base.

Close the container with a lid and hide in a warm, dark place for 1 week.

Shake contents daily.

After the required time, cook a simple one.

Cool liquid to room temperature.

Pour the syrup into the jar of chocolate tincture and mix everything thoroughly.

In order for the chocolate to dissolve better, place the container on water bath(approximately 60°C) for 10-15 minutes and mix thoroughly.

Then pour the liquor into bottles and store in the refrigerator.

Mozart liqueur recipe

Preparation time - 2 weeks.

Ingredients

Chocolate extract - 2 tsp

vanilla extract- 1 tsp

Vodka, rum or cognac - 350 ml

sugar syrup– 120 ml

Cooking method

Pour sugar into the water and bring to a boil, stirring the liquid.

Let the syrup cool to room temperature.

Pour vodka into a half-liter bottle.

Add extracts and simple.

We mix the contents, put the container in a dark place for 2 weeks.

Filtering liquid.

The resulting liquor is stored in a cool and dark place.

Classic chocolate liqueur

Ingredients

Sugar - 300 g

Water - 180 ml

Vodka - 750 ml

Cocoa powder - 125 g

Vanillin pod - 1 pc.

Cooking method

Cooking method

Pour the crushed (grated) chocolate into alcohol and keep for 1 week in the refrigerator.

Then boil, cool, mix with chocolate alcohol and strain through a cloth.

Pour the finished liquor into bottles, cork. Store in a dark, cool place.

I brought Asia rum with cocoa flavor from Vietnam in the summer. This is Vietnamese rum, which costs a penny there, or rather, for 750 ml they asked (translated into our money) as much as 182 rubles)))). Yes, we would have it was some kind of counterfeit, and there are such prices. Yes...

So, a heavy glass bottle fit in my suitcase next to the divine Chauvet rum, I first wrapped them in a towel and overlaid with an additional pillow for the plane, which I didn’t need on the way back. I played it safe to the full so as not to break the bottles. You probably know how airport employees, especially ours, throw luggage.

Upon arrival home, I open my suitcase and the aroma of cocoa hits my nose. Soooo, what happened? No big deal, just the lid wasn't closed properly. How so? There is a license stamp on the top of the lid, why the hell was it not completely screwed on? Okay, a little spilled, maybe 50 milliliters, no more.

I tried this rum in Nha Trang, but we drank three types in the evening and I no longer remembered how it tasted))). I remember that, it seems, I liked all three types.

Rum 39 degrees, this is certainly a lot and I can’t imagine how to drink it undiluted. Therefore, I dilute a little rum poured into a glass of cola or Pepsi. Who will now say a phrase like: "well, how can you make such a drink with cheap cola", I will answer that cola is not cheap at all.))) Half the cost of a bottle of rum, if anything.)))

So, I like to drink this kind of cocktail, in which the taste of cola interrupts the aroma of cocoa. But, to be honest, it's not even cocoa, but the taste coffee drink. Such a light note of coffee. A pleasant taste is obtained, I pour half a centimeter of a glass of rum and almost to the top of a glass of cola. And I want to say that all the same, the drink turns out to be strong.

I tried rum and in its pure form, a little, maybe 50 milliliters. Of course, the taste is different and it is so sharp, the taste of unnatural cocoa, tasteless flavoring. Yes, and rum burns the mouth, even the gums reduce from such a fortress. However, I can't drink it undiluted. Fu, be.

What can be added to rum / to rum or with what to use it?

I love pairing a rum and cola cocktail with creamy ice cream. Delicious! Just drink rum and eat ice cream, or vice versa, eat ice cream and drink rum.)))

It turns out a kind of dessert.

I don’t recommend fruits for this type of rum, although everyone has their own taste, it’s just hard to imagine which fruits will be combined. Well, maybe just something exotic.

The color of the rum Asia Cocoa brown, but combined with cola, the color of cola is obtained. There is not even a difference in color between the Chauvet rum cocktail and the Asia rum cocktail, because the cola is darker.

If you do not try other types of rum (and I compare with Vietnamese), then I can say that this rum deserves 5 stars. But since I drank 2 more types, I won’t put more than a four, because it is an order of magnitude inferior to other types of rum in taste. And it falls way short. For example, after Chauvet rum, this rum seems to me with an artificial taste, and after the original Asia rum, somehow unfinished. I don't know how to explain it, but it's worse in comparison.

I also drank Asia "classic" rum, you can read the review.

We know that drinks can be no less interesting than food, and we are looking forward to lying in bed with a laptop, having brewed coffee with vanilla salt, sea buckthorn or masala tea before that. In case you only know how to fill tea bag boiling water, we found out ten detailed recipes at the barista and bartenders.

Text: Sasha Zhilenko

Hot orange drink

Head Barista, Double B Coffee & Tea
Bogdan Prokopchuk

Ingredients:
1 large orange
4 teaspoons cane sugar
1/8 teaspoon angostura
400 ml hot water
3-4 cloves
cinnamon

Peel the orange from the zest, cut the pulp into small slices in a teapot.

Pour in the cane sugar.

Add angostura, knead the mass with a pestle or spoon.

Add cloves, pour 150 ml of water.

Let it brew for a minute, then add another 250 ml.

Pour into a cup, grate cinnamon on a fine grater. You can decorate with zest.

Coffee with vanilla salt

chef barista and co-owner of the Good Enough coffee shop
Anastasia Godunova

Ingredients:
60 ml espresso
10 g buckwheat honey
0.02 g vanilla sea salt
180 ml milk

Prepare two shots of espresso in a large cup.

Add buckwheat honey and salt to coffee, mix. vanilla salt you need to do it yourself - insist sea for at least five days on vanilla pods.

Heat milk in a separate container.

Pour milk into a cup of coffee.

Beat the drink well with a whisk until a light foam is formed. You will get a very creamy coffee with an intense honey-buckwheat aroma and a hint of vanilla salt.

Cocoa with rum and chili

chef bartender of the restaurant "Let's go"
Maksim Ivashchenko

Ingredients:
Belgian chocolate bar
half a cup of 10% cream
2 tablespoons aged rum
chilli
sea ​​salt
orange peel

Break the chocolate bar into small pieces and melt in a saucepan over a water bath.

Add the rum, and then gently pour in the cream, gradually stirring the mass with a spoon or small whisk until all the chocolate has dissolved and the mixture is smooth, without lumps.

Add a pinch of chili pepper, sea salt and a little orange zest, mix.

Pour the finished chocolate into mugs.

Cocoa with condensed milk

co-owners of Bravo Churros
Polina Yurova

Ingredients:
250 ml milk
250 ml 11% cream
15 g cocoa powder
3 teaspoons condensed milk
half a teaspoon of cinnamon
marshmallow

Heat milk and cream in a small saucepan, but do not bring to a boil.

Add cocoa, stir with a whisk until foam appears.

Add condensed milk, beat with a whisk, making sure that the milk does not boil.

Cook until the cocoa is completely dissolved for another two to three minutes, then remove from heat.

Pour into a cup, add cinnamon, garnish with marshmallows. For a more chocolatey taste, you can melt a bar or two of dark or milk chocolate.

"Cranberry"

Ekaterina Pigareva

Ingredients:
250 ml cranberry juice
2 cloves
half a teaspoon of cinnamon
zest of one orange
1 apple
2-3 teaspoons of sugar
cognac to taste

Mash cranberries with sugar in a saucepan, add water. Bring to the density of the juice.

Put on fire, add cinnamon and cloves.

A few minutes before boiling, add cognac.

At the end, add chopped apple and orange zest so that it is not sour.

Masala tea

Starbucks coffee shop manager
Ekaterina Pigareva

Ingredients:
80 ml ginger tincture
2-3 teaspoons honey
200 ml milk

Prepare the tincture: add a teaspoon of ginger, cardamom, black pepper, cinnamon and anise to the container. Pour boiling water, let it brew.

Warm up milk in a mug.

Pass the tincture through a sieve into a mug, add honey.

Hot Butter Rum

Delicatessen teams

Ingredients:
tablespoon of homemade vanilla butter
(proprietary recipe, can be replaced with a mixture of creamy
butter and vanilla ice cream)
40 ml rum
spices: cinnamon stick, a couple of clove buds,
a little star anise
50 ml peach juice
10 ml lemon juice (dilute sweet peach juice)

Add rum, vanilla oil, peach and lemon juice, star anise and cinnamon.

While stirring, heat over low heat.

Serve hot in an Irish coffee glass, garnish with a sprig of cinnamon and a lemon wedge.

Sea buckthorn tea

Delicatessen teams

Ingredients:
30 ml sea buckthorn syrup
10 ml honey syrup
10 ml lemon juice
sprig of rosemary
glass of water

Ready-made syrups are already on sale, but you can try to make your own. For honey, you need a glass of honey and a glass of water to boil for half an hour over low heat. Pour into a jar, let cool.

For sea buckthorn syrup, beat 300 g of sea buckthorn in a blender, pass the mass through a sieve. Pour the juice into a saucepan, add a glass of sugar, cook and stir for half an hour, without boiling. Pour into a jar, let cool.

For tea, add syrups, water, juice and rosemary in any order in a saucepan, boil for a few minutes, serve in a mug.

Raf masala

barista of Caffe Del Parco network
Evgeniya Buchneva

Ingredients:
2 shots of espresso (56 ml)
24 g masala mix (11 g vanilla sugar,
11 g regular sugar, 2 g masala spices)
320 ml 10% cream

Prepare two shots of espresso, heat the cream to 75 degrees.

Add the cream, coffee and masala mixture to the French press.

Lower the plunger all the way down and thereby whip the coffee. The drink is dense, with a delicate creamy foam.

Non-alcoholic
coffee punch

barista at Yellow coffee shop
Natalia Goncharova

Ingredients:
800 ml filter, alternative coffee
(made with Arabica bean pour-over, no blends)
300 ml apple juice
half a grapefruit (cut into slices)
3 black peppercorns
2 cinnamon sticks
3-4 cloves
40 g coconut sugar

Brew coffee.

Place the rest of the ingredients in a separate container and bring to a boil.

Add to Apple juice coffee. Leave to languish for five minutes, without bringing to a boil, as coffee does not tolerate boiling water.

In cold weather, the only thing left is to keep warm with hot drinks. And if you want to dilute your coffee and tea day with something more original, then cocoa is quite a good alternative. And now we are not talking about the banal Nesquik, but about unusual recipes cocoa, which can be easily prepared at home. With pumpkin, lavender or banana - the site has collected seven simple and delicious recipes cocoa, which you should definitely prepare at home.

Cocoa with caramel

A great cocoa option for those with a sweet tooth. To prepare four servings of this cocoa you will need:

• 2 glasses of milk
• 1.5 cups cream
• 6 tablespoons cocoa
• half a teaspoon of salt
• 2 teaspoons vanillin
• half a glass of sugar

To make cocoa, heat the milk and then add all the ingredients. Bring the mixture to a boil over low heat, stirring constantly.

Then you need to prepare caramel syrup. For this you will need:

• 500 ml. milk
• 1 tablespoon dry milk
• 100 grams of butter
• 3 cups sugar

All ingredients except oil should be mixed in a deep frying pan or saucepan and cook, stirring constantly, until the mixture acquires a uniform consistency and golden brown color. After that, you need to add the butter and mix until it melts.

Caramel can be bought ready-made, and salted caramel is also perfect.

On the final stage add caramel syrup to cocoa and decorate it with additions to taste: marshmallows, cream, etc.

ginger cocoa

• 4 glasses of milk
• half a glass of cocoa
• a quarter spoon of white sugar
• half teaspoon ground cinnamon
• half a teaspoon of allspice
• half teaspoon ground ginger
• half teaspoon vanilla extract
• a quarter teaspoon of sea salt
• whipped cream for decoration
• gingerbread for decoration

To make cocoa, heat the milk and then add the rest of the ingredients to it and bring to a boil, stirring constantly. Thanks to ginger and pepper, cocoa will get spicy and slightly hot notes.

At the end, you can add whipped cream to cocoa and, if desired, decorate it with gingerbread.

mexican cocoa

For four servings you will need:

• 4 glasses of milk
• a quarter cup of cocoa powder
• a quarter cup of sugar
• 2 teaspoons cornstarch
• a teaspoon of cinnamon
• half a teaspoon of vanilla
• a quarter teaspoon of chili pepper
• a pinch of nutmeg

To make a spicy Mexican cocoa, you need to heat the milk, then add the rest of the ingredients and bring the cocoa to a boil.

As a topping, you can add syrup or marshmallows.

cocoa with rum

Better than ordinary cocoa, can warm cocoa with rum. For four servings you will need:

• one bar of dark chocolate
• 100 gr orange peel
• 600 ml cream (10-20% fat)
• 4 tablespoons cocoa
• 4 teaspoons of sugar
• 4 tablespoons rum
• 2 pinches ground chili pepper
• 2 pinches of sea salt

To make cocoa, heat cream and add cocoa to it. Then break the chocolate into pieces and add it to the cocoa and wait until it melts.

Remove saucepan from stove and add to cocoa orange peel, rum and spices. Mix everything and pour into cups, decorating marshmallows.

Cocoa with lavender

Original cocoa with lavender is a great drink for a cool evening. For four servings you will need:

• 4 glasses of milk
• half a glass of cocoa
• a quarter teaspoon brown sugar
• a quarter spoon of white sugar
• pinch of lavender

To begin, pour the lavender flowers with milk, bring to a boil and remove from heat. Let them brew, and then add cocoa and spices to the milk. Reheat to make cocoa homogeneous mass. If lumps form, you can break them up with a blender.

Cocoa with pumpkin

This drink tastes more like chocolate pumpkin pie than cocoa. However, it is much easier to prepare than a dessert.

For four servings you will need:

• 800 ml milk
• 80 grams of cocoa
• 200 grams of pumpkin
• 2 teaspoons cinnamon
• 2 pinches ground ginger
• 2 teaspoons turmeric
• 80 grams brown sugar

The pumpkin must first be cut into small pieces, then pour it with milk and boil until soft. After 10-15 minutes, add cocoa and sugar to the pumpkin and boil for another couple of minutes. Then add spices and grind it all with a blender.

banana cocoa

A cocoa option for those who love bananas and unusual flavor combinations. To prepare four servings of this cocoa, you will need:

• 4 glasses of milk
• half a glass of cocoa
• half a banana
• a quarter spoon of white sugar

We prepare cocoa according to the usual recipe: heat the milk, then add cocoa and sugar. Add a banana to the heated cocoa and beat it all with a blender.

If desired, ice cream can also be added to cocoa. In this case, the banana should be chopped separately and poured into a glass. Top with ice cream and then pour hot cocoa.