Chocolate Infused Vodka Recipe 395

Steps:

• Step 1: Prepare the Chocolate Roughly chop the chocolate. Place the chocolate in a medium sized bowl set over a saucepan of barely simmering water on medium-low heat. Heat, stirring occasionally with a rubber spatula, until the chocolate is smooth and melted. Remove from the heat and pour into the glass jar. Step 2: Add the Vodka Pour the vodka into the glass jar and add any additions, if using. Stir with a butter knife to just combine the melted chocolate with the liquid. Seal the jar with a lid. Shake, until the vodka and chocolate have become evenly distributed and incorporated. Step 3: Serve and Store Use the chocolate vodka in your favorite cocktails (such as espresso martinis, mudslides or chocolate Juleps) or drink it just as is. It will keep indefinitely -- just be sure to store it in the freezer before and between use, and make sure to shake it occasionally.

Steps:

• Combine vodka and cocoa beans in a sealable container and store in a warm, dry place. Agitate the mixture 2 or 3 times a day for 1 week. Six hours before serving, add the mint leaves. Strain through a coffee filter into a bottle, seal and store in your freezer.
• Serving suggestion: Serve ice cold without a garnish.

Steps:

• Combine vodka and cocoa beans in a sealable container and store in a warm, dry place.
• Agitate the mixture 2 or 3 times a day for 1 week.
• Six hours before serving, add the mint leaves.
• Strain through a coffee filter into a bottle, seal and store in your freezer.
• Serving suggestion: Serve ice cold without a garnish.

Steps:

• In each canning jar, place one color candies. Pour 1 cup (8 oz) vodka over candy in each jar, making sure candy is completely covered with vodka. Place lids on jars; seal tightly. Shake each jar vigorously 20 seconds. Let stand 3 hours.
• Filter each candy-infused vodka through 1 coffee filter placed over 2-cup glass measuring cup. (This can be a slow process due to the build up of sugar from the candy. It may be necessary to poke a few small holes into the coffee filter for an initial filtration.) Repeat process with a second coffee filter. If after the second filtration a sugar residue remains, filter again or skim with a spoon.
• Carefully pour each infused vodka into separate flask. (If necessary, use funnel.) Refrigerate until ready to use; refrigerate up to 6 months.