Creme de Cacao recipe

* I Have Not Made This Yet

Large Batch


  1. Toast the cacao nibs in a 350-degree F oven until aromatic, about 5 minutes, taking care not to burn.
  2. Combine the hot cacao nibs with the rum in a zip-close plastic bag and place in a large bowl.
  3. Submerge the bag in boiling water and let it soak until the water comes to room temperature.
  4. Using a chinois or a mesh strainer lined with cheesecloth, strain the infused rum into a large bowl. Discard the solids.
  5. Add the sugar and salt, then stir until fully dissolved.
  6. Pour into a jar or other airtight container, seal and store at room temperature.

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