December 14, 2012

What I’m Drinking: Homemade Chocolate Cream Liqueur

As the holidays approach like a sleigh driven by a tipsy elf, I find it’s good to have A: an easy-but-tasty homemade present ready to whip together as needed for a last minute gift and B: a delicious crafted and crafty sipper to whip together as needed for offices parties, friend parties, family parties, and tête-à-tête parties. This recipe for Chocolate Cream Liqueur, from Luscious Liqueurs, hits both A and B in the above equation, is memorable enough to make year after year, and doesn’t take more time than wrapping most gifts. So, as usual, I suggest giving the gift of booze this year – and homemade booze adds an even special-er touch.

Chocolate Cream Liqueur

Makes 2-1/2 pints

2 cups dark rum

One 14-ounce can sweetened condensed milk

1 cup heavy cream

1/2 cup chocolate syrup

1/2 teaspoon pure vanilla extract

1 teaspoon coconut extract

1. Put all of the ingredients in order (you want the rum to take the first plunge, to convince the other ingredients everything is okay) to a sturdy blender. Blend on high for 1 to 2 minutes, until smooth and well-combined.

2. Pour the liqueur into 1 large bottle or a number of small bottles or jars with tight-fitting lids. Seal and refrigerate. You can serve this right away, and please consume within 2 weeks.

A Note: I suggest shaking the bottle in a serious manner before serving (unless you’re serving right after making it) to assure that no settling has occurred.

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