DIY CREME DE CACAO - Delicious, Rich Chocolate Liqueur!!
ฝัง
- เผยแพร่เมื่อ 7 ก.ย. 2024
- DIY Creme de Cacao is incredibly easy to make, only requiring very few ingredients and a little patience. Creme de cacao is used in various cocktails such as the Brandy Alexander, Grasshopper and Golden Cadillac to name a few.
JOIN MY FACEBOOK GROUP TO CHAT: / 366680690723459
MULTI LEVEL JIGGER: stevethebarten...
In the video I made a half batch. Below you can find the full recipe...
INGREDIENTS
- 750mL Vodka or Rum (high proof, 50%)
- 500g Cacao Nibs
- 3 Vanilla Beans (Split)
- Simple Syrup: 250g Brown/Demerara Sugar + 250g Water
METHOD
1. Add both the cacao nibs, vanilla beans and your liquor to a swingtop bottle
2. Rest for 2 weeks, shaking periodically
3. Add 1:1 simple syrup to your bottle
4. Rest for a further 1-2 days
5. Voila, brown creme de cacao!
NOTES
Alternatively, if you don't have the patience to wait several weeks, you can use heat to speed up the process. Gently heat the bottle in a water bath (30-60 mins) in place of the two weeks resting.
Music: "Leaving Her Flowers" by Birocratic (birocratic.lnk....)
![[LIVE] MCHOICE & MINT AWARDS 2024 at TRUE ICON HALL, ICONSIAM](http://i.ytimg.com/vi/wMewUeT5nbY/mqdefault.jpg)
Maaaan!! This shiz is delicious!! Wait until you try it in a Negroni.... (and more cocktails to come!). FYI, I ended up adding a little more sugar - see the recipe in the description.
get cracking Steve, we only have a few days left of Negroni week :P Going to be making this, its so so easy to do :)
Would this work with 96% ethanol? I got a bottle and am not sure how to use it
What is it made from? Where did you get it?Definitely dilute it down considerably if you do use it.
I got it on vacation in Italy and it's grain alcohol
@@StevetheBartender_ I tried this recipe but the cacao nibs absorbed almost all of my spirit. I am using absolut vodka. Maybe this is because of the low alcohol percentage? Please help
Cheers?
Would love to see DIY limoncello
32 thumbs up! Looks like I'll have to make it :)
750ml bottle of everclear, zest of 10 medium lemons, let sit for minimum 1 week, or longer for a better flavor. Strain when done, proof down to desired abv with simple syrup / heated milk sugar combination (for creamy limoncello.)
Steve the Bartender we’re waiting....lol
@@perrylewis479 Mate, it will not work. Limoncello needs to be made out of Grape distillate (Grappa, Pisco).
@@SCP-zp8jz where did you get that info? Here in Italy we make it like Perry. However we use Almalfi lemons which are bigger and richer because of the volcanic soil. And we let it rest for minimum 1 month. Old family recipe which basically every family in Italy uses for generations.
An interesting variation might be to use a coconut sugar syrup. Coconut sugar has such a delightful, robust flavor profile, I think it would compliment the chocolatey-ness quite well!! If anyone tries it, lmk how it goes.
Would be great if you could dig up a Creme de Menthe recipe, as anyone who grows their own mint probably has about 50X more than they would ever use lol
Brilliant idea!! A few people in the Facebook group have been asking what to do with all the mint that they have growing at home - DIY creme de menthe would be perfect!
Thats so funny. We have tons of it and dont use all of it each year. We try but never get through it.
I feel ya on the expensive vanilla beans. There's a fantastic local spice store in SF that sells little capsules full of saffron --legit, good saffron-- for $5 a pop, amazingly, and even they can't drop the price on their vanilla beans below $75/per.
Cant thank you enough, Ive searched high & low for either light or dark creme de cacao for a particular cocktail recipe for my regions holidays. Ive truly been searching about 2+ years at most all liquor stores I come across. Not available in this Pacific region, period. I presume light creme de cacao is similar recipe made with white chocolate? Very grateful on Big Island of Hawaii.
You’re welcome :-) White creme de cacao is usually clear, here’s a good DIY guide: thedrinkblog.com/homemade-white-creme-de-cacao/
In my country the problem is that cacao nibs cost a lot but vanilla beans is rather cheap)
Love your smile, recipes and passion by the way^^
Thanks Lirianor! Funny, vanilla is sooo expensive here!
@@StevetheBartender_ I guess it all depends how much your country imports?
Great video as always.
Just wondering what vodka you used and where you managed to get 100 proof vodka in Australia - struggling to find anything over 42% abv
Hello Steve, you said you used Vanilla extract instead of vanilla beans, how many mls/oz did you use? Love the content!
Same question
Oh man, I cannot **wait** to try this, using citrus zest macerated sugar for the syrup. Going to cut back the amount of sugar though, you said it was dry, and that's *exactly* what I want for what I'm doing.
I'm realizing the possibilities of infusing spirits for making cocktails, and I'm liking where this is going!
looks good. Might try it with a brandy, instead of vodka/rum. Seeing as it will be going in Brandy alexanders..
Will definitely try this. Much more control of the quality of the ingredients. Wonder if the ease of this recipe is why dark crème de cacao is hard to find in my area but clear is easy.
I was giving tastings to a few friends last night and they couldn't get enough! It's delicious and super easy to make hey..
Hey Steve! Pls make a coffee liqueur!! Something like Mr. Black that you suggest.
Yes! I will soon 😁
Whoever does your youtube channel, should link the video you mention at the end at the end credits so folks don't have to scroll through all your videos trying to find it.
Looks like fun!
Were I to do it, I might near the end stick it in the freezer for a couple hours and strain again. Get the fat solids out.
It'll keep for longer that way?
@@rasmusrw8140 That, and it'll be a clearer end product, and make a cleaner drink.
....true, but I'm lazy, hehe.. I like the rustic-ness...
This is how I used to make it. Then I discovered quick infusion with an ISI whipper. It was like night and day. It extracts the chocolate taste without being bitter.
hi Todd, how do you use it?
@@aislinngraves4291 Put the cacao and vodka into the whipper. Charge with two nitrous oxide chargers. Shake for a few minutes. Let it sit for a few minutes. Release the pressure. Remove the top. Wait until it stops fizzing. Strain.
Just a suggestion but you should put a link to your patreon in the description also. Love your vids !
Thanks Alexis! Will remember in future... cheers!
Looks awesome dude. Will try this one for sure. Can’t wait for the chocolate negroni!!!
I've got a compilation video with 3 variations... chocolate was by far my favourite!
Sorry to comment on an older video, but it was the most appropriate to my question.
Any possible way you could show us how to make something as simple (?) as peppermint schnapps? Or if you have made something similar, point me to that video?
I have attempted a very small batch, using your simple syrup recipe, adding 300g of vodka and mint extract. It was nice but didn't know if it was too boozy (if that's even a thing 😲).
So I had the bright idea to try and test the ABV using a hydrometer. 😱
Well, I just found out that doesn't work because the hydrometer should be used for distilled spirits ONLY, and not ones you add heaps of sugar to. Kinda makes sense now after researching it more. (funny story...I ruined that schnapps batch by adding a LOT more water, thinking the issue was the sugar content). Oh well, live and learn.
Glad you are back after your health scare!
Cheers from Canada!
Did he say "it looks like I don't know what I'm doing" and then follow it up with "keep in mind it's the first time I've done this "? So basically "it looks like I don't know what I'm doing, because I don't, but it'll probably work". Haha. And it does. I made this recipe and it's fantastic. Just strikes me as funny with the phrasing. P.S. try it with Irish Whiskey. It's my preferred base for this. Adds a second layer\type of sweetness so you can get away with less sugar.
😂
Hey Steve love your work!
I just gotta ask what would you say is the lifespan of this vodka infusion?
It would last ages because of the liquor and sugar. If you're not going to finish it within a month then I'd recommend storing it in the fridge..
good ideia, will try right now, thanks
It keeps for ages - I made mine two months ago and it’s still keeping well in the fridge 👌
Cheers? Always!
So, in two weeks we're making tomorrow's negroni😂
Big Chungus you can buy Creme de cacao otherwise if you’re keen to make it, put the cacao and spirit into a mason jar, and heat in a pot for 30-60 mins... it will replicate the maceration..
Steve the Bartender would heating it burn off the alcohol from the vodka? And are you able to use a lower proof vodka, such as Smirnoff?
@@DrunkenGyarados alcohol evaporates at 173° so as long as you keep it under that you should be golden, but many people just flavor liqeuers using flavored simple syrups, as to avoid this issue completely.
@@perrylewis479 Is that celsius or fehrenheit? And by that do you mean make the simple syrup then pour it into a bottle containing the alcohol afterwards ie combining with alcohol after cooking as opposed to before? or what did you mean by that?
@@DrunkenGyarados Fahrenheit, and basically at any point if you want to avoid evaporation. Most people wait to combine when the syrup is cold to avoid any problems. Infusing alcohol can yield a better flavor, but takes considerably longer, depending on the ingredients used. Dry ingredients such as herbs infuse much faster than, say, fresh fruit. Tasting daily is really the only way to know if your infusion is ready.
I love you videos! Can’t wait to make more of your drinks! 🥂😁👌
Thanks Devan! What cocktail is next on your list?
Steve the Bartender Mojito! Lol starting off easy but perfect for summer ☀️
@@divabonitaa I'll be uploading a fruit mojito soon!... Passionfruit maybe, what are your thoughts?
Steve the Bartender that sounds wonderful! Looking forward to it 😬😋😋😋😋
Great video! I have a question: Can I use 40% rum? I only see 40% or 60% available but you say to use 50%. I'd like to use rum and not vodka.
I will be doing this today for the first time, I will use 8 ounces of 40% rum and 5 ounces of 75% rum which will yield a combined % of 53, or 106 proof, and that will be dandy. jaguy, in your case you can use equal amounts of 40% and 60% and that will give you the 50% you are seeking. But I think it would also be ok to use all 60% but that is an opinion as I have not actually done it.
You could add your "ESSENTIAL COCKTAIL SYRUPS 101" to the DIY playlist
Wow i tried it and it's really good! Btw do you have a good recipe for crem de cassis?
Hi Steve! Love your videos keep it up! How much simple syrup did you actually use? The whole 500g? Been waiting for 2 weeks now and would love to try this tonight!
I only made a half batch - the full recipe is in the description... 250g water + 250g sugar should make about 400ml of simple... 👍
@@StevetheBartender_ Loved it although I didn't have chocolate bitters. I think the cocktail really needs those bitters. Those are hard to find here in Finland... Cheers!
simple syrup with or brown syrup is fine .
I would love to see a homemade creme de menthe! I love in an area of Canada that isn’t super into craft cocktails so I can’t really find things like banana liqueur and creme de cacao that are high quality.
I think I'll be doing a DIY series for sure! I need some creme de menthe too so maybe that will be soon...
Does it need to be high proof or can I use a regular vodka (40%)?
when i made the licour of cacao, i added a simple syrup of "piloncillo".
the liquor use it for prepare chocolate martini. never ocurred me a chocolate negroni
Piloncillo sugar looks cool! Let me know if you try the Negroni!
@@StevetheBartender_ Sure!!! Greetings from mexico
I Love Chocolate Drinks, As Chocolate Fanatic I'd Love U Too Serve me This Stuff
Do DIY Kahlúa!!
Good idea! I'll definitely add it to the list..
Steve, are the cacao nibs what we call bakers chocolate? I want to assume so because you said it was bitter and dry. Bakers chocolate doesnt have any sugar in it. I have a very rich, dense aged rum that I think would match perfectly with the cacao.
mszoomy not sure sorry but it sounds like it may be :-) Cacao + aged rum = heaven!!
@@StevetheBartender_ I'm gonna give it a go, I'll have to get some bakers chocolate first. I'll let you know how it goes. I'll also use the unrefined sugar because it has that hint of molasses to it that will go really well with that rum!! OMG I'm drooling already. Thanks dear
mmm would this work using a rapid infusion?
That's how I experiment with certain drinks. I put a little bit of this and little bit of that and a dash of something else until I hit "the sweet spot." It's that the only way to do it?
Yer exactly, then you learn how certain ingredients affect the overall drink / syrup / etc.
If I processed a couple of ounces of walnuts and sugar syrup and vodka, could I get walnut liqueur from that? Thanks.
Here is a good method for making Nocino (walnut liqueur) - pretty in depth: www.thespruceeats.com/making-nocino-walnut-liqueur-2020552
How did you take out the cacao nibs from the bottle!!!
Hey, just a heads up, the description says 500g of Cacao Nibs, but the video says 200g. Which is correct?
@@Frooss2611 Ohhh okay, thank you
Thanks Ossian, you're correct 👌
I made a half batch :)
@@StevetheBartender_ thanks for the acknowledge. Your the best bartender on the platform so really made my day. 😄
You should make a grasshopper video
Any chance is there a list of cocktails for using the brown creme de cacao? By the app im only seeing the brandy alexander to make, but surely theres lots of othed videos with this ingredient?
Thanks for sharing this recipe
Great video. When it comes to the syrup, I've seen quite a lot of people using the same amount of syrup as of final product. That's why you may have to add a bit more. Do you think it can work with cocoa powder?
I ended up adding a little more sugar - the final recipe is in the description below.. I'm sure it would work with cocoa powder but you would have to tweak it. Cacao nibs have a bitterness to them whilst the cocoa powder is sweeter. Let me know if you try it..!
Can you use the same technique for making coffee liqueor? Most of the recipes I've found online call for instant coffee (yuck). Will probably give this technique a try, unless that would be just plain stupid...
It should work but I haven’t made coffee liqueur yet..
Can I use an 75-80 proof vodka? I can't seem to find anything higher for a reasonable price.
Great video, made me laugh often. Im desperate for a watermelon liqour recipe?! Do more??
Watermelon is a hard fruit to work with as it spoils so easily.. I had a friend that made a watermelon liqueur a while back... will have to ask him is method. Pretty sure he actually included the rind within it...
@@StevetheBartender_ hm. understood. Monin syrups then? 🤷♂️ we have a watermelon foam made with 250ml egg white, 150 flavoured gomme, 50 lemon. Fun for the future videos maybe :')
"That's the sweet spot"
I see what you did there
Pun intended 😂
how long would that last / should we store in a specific way? cheers
Good question! It's heavy on the booze so it should last ages.. if you aren't using it within a few months then I'd recommend storing it in the fridge which will extend its life even longer.
Cooking = chemistry = experimentation ... which sometimes to the untrained ignoramus makes us appear that we do not know what the hell we are doing ...
keep up the appearance Steve 🤣🤣👍
Je veux faire une cocktail avec crème cacao
Has anyone used good quality vanilla extract? If so how much did you use and what was the outcome?
How much of the vanilla extract did you use?
Can you do this with a 195 proof Everclear alcohol?? Does it even keep much of the vodka/rum?
I'm sure you could.... you would probably want to dilute it down though otherwise it will be like firewater!! >_< Vodka will be more neutral when compared to rum..
@@StevetheBartender_ hahaha I like the sound of firewater 😉
as a chocofreak, i would love to make this someday. i do have a question, in hte clip you've mentioned it should rest for two weeks. does it need to be in the
refrigerator of out of the
refrigerator?
Refrigerate so it has maximum life.. 👌
@@StevetheBartender_ thank man :D
If you boiled it wouldn’t it evaporate the alcohol ?
Ethanol turns to vapour at 78 degrees. Heat it, don’t boil it.
OMG! Yesterday you had 105k. Today you have 108k subscribers! What on earth is going on here?
I told 3,000 of my closest friends about Steve 😁
@@ConScortis, 3000 friends? Wow! You're a busy and popular guy. LOL!
Thanks Constantine!! ;)
I know it's going a little bit crazy hey!!
What about molasses instead of brown sugar?
Do you add vodka to help preserve it at the end???
Steve? What is the shelf life of this Creme de Cacao? Store in the fridge or room temperature?
I’ve had mine in the fridge the whole time and it’s still fine until today (4-5 weeks).. a bit of separation though so I’m going to run it through a cheesecloth or coffee filter..
Why 100 proof vodka instead of the standard 40-50 ?
Any idea how to make a clear creme de cacao?
Yep! Here it is (just run it through a coffee filter to clear it up): th-cam.com/video/QNZsx_PO8BQ/w-d-xo.html
Wonder if you could use a powdered cacao instead if your super impatient or on a time crunch, or if it would just end up grainy.
You can use heat to speed up the process... use a mason jar instead of a bottle and sit the jar in a saucepan of water... let it simmer for 30 minutes and you should be good :)
What's brands of rum/vodka are 50% abv?
Can you use grain alcohol?
Where abouts would you get high proof spirits.?
You are amazing 😉
you forgot to tell us the temperature of boiling
So, Sir, how much vanilla extract did you use
Full recipe is in the description 👍
@@StevetheBartender_ thanks!
Hey Steve!!! Was wondering which city your in?
I'm in Adelaide - how about you?
@@StevetheBartender_ Perth (why are all the good Aussie youtubers based in Adelaide?)
@@PerthSnaps what other Adelaide TH-camrs are you following? Keen to hear!
@@StevetheBartender_ mostly hobbyists (nothing related to bar tendering)
How much vanilla extract?
So... is that raw or dried nibs?
Steve taking some notes from the Claire Saffitz school of TH-cam, i.e., "We'll do it live"
You lost me... 😳
So is there a suitable replacement for the vanilla beans in this recipe (because they are a bit pricey). Also I would really like to try a creme de cacao before I try making my own, are there any recommendations for a good common brand?
De Kuyper, Bols Creme de cacao. Maybe Marie Brizzard. The best choice is Tempus Fugit.
@@rolandolaserie6935 Hey thank you so much, I will check those all out! Is there a way to know if any of them have a higher chocolate content than the others?
@@tideofmayo3880 i don't know. Maybe one has more alcohol than others.
@@rolandolaserie6935 Okay, thanks for the help.
@@tideofmayo3880 Cheers!
Why not just use a mason jar? It must have been a pain to get all of that stuff out of the bottle afterward.
All of my jars were full so made do with what I had... it was actually super easy to get it out... only took two shakes..BUT it was a pain in the butt to get them into the bottle... it kept jamming the funnel (which I edited out!)
@@StevetheBartender_ ha. lucky it came out so easy at least. I'll have to give this recipe a go.
How much extract should I use to replace the vanillas beans?
I have the same question as do others no one has given it a shot so here goes. I searched on Bing and got a couple different answers. Some sites say 1 teaspoon extract for 1 bean but Taste of Home website says 1 tablespoon(3-teaspoons) extract for 1 bean. Also, 1 tablespoon of vanilla paste equal to 1 tablespoon vanilla extract. For the full recipe I'm going to try 2 tablespoon of vanilla paste which has elements of both bean and extract and then see if I'll have to add a tablespoon or use just 1 tablespoon of paste. Maybe Steve can chime in on how much extract he used for the 1/2 recipe in the video. Can't wait to try this awesome recipe. Thanks Steve!!!!
I'm rethinking using vanilla bean paste because it contains sugar and gums so I'll try a 2 tablespoons of vanilla extract instead.
More shelves!!!
YEOW!! Sheeeeelves!
Love the videos. Just watched the chocolate old pal video. You need to work on pronouncing cacao. Lol. The educated barfly also got picked up on this I think.
Don’t boil the alcohol with the nibs, you’ll boil off all the alcohol... 🤓 low low heat only, closer to slightly warm than simmering.
Vanilla beans are $1 a bean on Amazon.
I tried this recipe but the cacao nibs absorbed almost all of my spirit. I am using absolut vodka. Maybe this is because of the low alcohol percentage? Someone help.
I have the same problem. I think its because of the proof. Another recipe i saw using regular vodka only had it steep for 8 days.
10k views in 13s
bobbybrainstorm I wish! 😂
Yay second comment
Lol, video isn't public yet :)
You never look like you don't know what you are doin>>> lol
Thanks Lisa! >_
Pls man not today last night was reslly fucked I even past out I can't take more good recepies or I start drinking again
Eeek - sorry! >_
eh...cheers?! :D .. lol
For a "Bartender", putting in "Simple Syrup", and not even mix it around before giving it a taste, seems... Ironic!?
If you try it yourself, feel free to stir it as much as you like.. 🤦♂️😂
Hello Steve, you said you used Vanilla extract instead of vanilla beans, how many mls/oz did you use? Love the content!