Chocolate Extract With Cacao Nibs

Make your own chocolate extract with vodka and cacao nibs. In the stores this stuff is pretty expensive, but at home it's a great deal! Chocolate extract can be used in place of vanilla, added to your homebrew for a chocolatey stout, or in other drinks and dishes that a hint of chocolate could enhance.

4oz cacao nibs

8 oz vodka

sterile bottle

Trader Joe's just started selling their own cacao nibs at a great price, so I bought some. Crush about 2oz of the nibs and leave the other 2oz as is. Put into your container.

We use Tito's for all our baking, cooking, and infusing. Fill the container with Tito's and give it a shake.

Leave the jar in a dark place for a few months. Every couple of days you'll want to shake the jar. This is a slow process and could take up to a year for a concentrated chocolate flavor. Every 2-3 months make a new batch so you always have some on hand.

After 3-6 months, strain the nibs out of the extract and freeze the container for 4-8 hours. You might see cacao fat floating at the top, you can discard this and then put your extract back in the cupboard to continue aging.