Chocolate Vodka

Chocolate Vodka
Photography by Kate Lewis
  • Yield: 2 1/4 cups


2 1/2cups vodka (consider organic)
1/2 cup cacao nibs


  1. Combine vodka and cocoa nibs in a jar. Close the jar tightly and shake.
  2. Let stand at room temperature for 1 week, shaking the jar once or twice each day.
  3. 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)