Imperial Sugar
Dixie Crystals

Homemade Chocolate Liqueur


  • 2 1/3 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup water
  • Pinch of salt
  • 1/2 cup cocoa powder (the best quality you can find)
  • 3/4 cup half and half, warmed
  • 2 cups semi-sweet chocolate (chopped fine)
  • 1 liter quality vodka
  • 2 vanilla beans


  1. In medium pan, over medium high heat, combine sugar, water and salt. Stir until it comes to a boil then allow to boil unstirred until it turns a deep amber color and smells like caramel. Be careful it can turn from caramel to burnt sugar really quickly.
  2. Remove from heat immediately and add cocoa powder, stir vigorously. Add half and half and stir until combined.
  3. Add semi-sweet chocolate and stir until completely smooth.
  4. Pour into large glass container with tight sealing lid, add vodka and vanilla beans and seal.
  5. Shake vigorously. Store in cool dark place; shaking every few days for 2 weeks.
  6. After a few weeks, strain the liqueur through a coffee filter set in a mesh strainer, into a clean jar or large pourable container.
  7. Pour into bottles or jars, seal and store in refrigerator.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Carrie Fields @fieldsofcake.