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Crème de Cacao

Crème de Cacao

Crème de Cacao traces its roots as far back as 16th century France. This traditional liqueur recipe is a far cry from the syrupy, dairy-based chocolate cream liqueurs you see in stores today. Our homemade Crème de Cacao is simple to make and bursting with flavor from cacao nibs. Made this way, crème de cacao has an elegant, pure-dark-chocolate taste that is delicious on its own, over ice cream, or topped with seltzer for a grown-up chocolate soda. Use this chocolate liqueur to make a classic Grasshopper and our Cacao Old-Fashioned (see optional).

Recipe Yield:
2 23 cups

  • 23 cup cacao nibs
  • 1 13 cups vodka
  • 1 12 cups sugar
  • 1 cup water
  • 2 teaspoons real vanilla extract, or 1 vanilla bean, split open



  • 1 oz crème de cacao
  • 1 oz crème de menthe
  • 1 oz cream

Shake well with ice and strain into a cocktail glass. Garnish by grating a bit of a dark chocolate candy bar on top.

Cacao Old Fashioned:

  • 2 oz bourbon
  • 12 oz crème de cacao
  • Dash of bitters
  • 1 Cherry and 1 orange slice

Combine bourbon, crème de cacao, and bitters in a shaker or large glass with ice. Stir briskly for 10 seconds. Strain into a glass and garnish with the orange and cherry.

  • Combine the cacao nibs and vodka in a sealable glass jar. Shake and then let steep for 8 days.
  • After the initial steeping period, bring the sugar and water just to a boil, stirring to dissolve the sugar. Let this syrup cool, then add to the jar along with the vanilla extract or entire split bean. Let steep for an additional day.
  • Strain out the nibs through a sieve and discard. Then filter the liqueur through a coffee filter into the bottle or jar you'll use for storage

This crème de cacao will keep for 2 months at room temperature, and much longer in the fridge.