- Yield: 2 1/4 cups
- 2 1/2cups vodka (consider organic)
- 1/2 cup cacao nibs
- Combine vodka and cocoa nibs in a jar. Close the jar tightly and shake.
- Let stand at room temperature for 1 week, shaking the jar once or twice each day.
- Strain the vodka through a fine mesh sieve and discard the nibs. Strain the vodka a second time through an unbleached coffee filter into another clean jar and refrigerate or freeze.
Serving: Drink a shot icy cold or use it as you would any vodka.
Keeping: The infused vodka can be refrigerated or frozen for up to three months before the flavor starts going a little light.
Recipe from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts by Fran Costigan (Running Press, 2013)