Prep 20 mins
Cook 0 mins
This recipe came from Josephina, a dear friend, when we lived in Naples Italy. If you can't find grain alcohol, you could get away with using vodka. You'll want to use it within a few weeks or shake it up every now and again since it tries to settle. Drizzle some on top of fresh fruit in season for a very easy, sophisticated dessert.
- Heat the milk. Add sugar and cocoa, cook, stirring. Let cool a bit then add the alcohol. Let cool in a pan of water. Strain and pour into bottles.
- I keep mine refrigerated though you don't have to.
Really chocolatey, smooth liqueur! Just a pinch of salt and some vanilla might not hurt, but this is good as it is. And ready at an instant! Great recipe!
Oh, this is good. I added about half a cup of cream to make it smoother. I store mine in the freezer too and just give it a good shake before using. Thank you for posting!
This is FANTASTIC!! Definately hits the chocoholic button!! I added a couple of teaspoons of instant coffee granules just cos' I fancied!! Thank you sooo much!!