Homemade chocolate syrup and roasted hazelnuts easily transform a simple bottle of vodka into an unforgettable gift. Ideal for coffee lovers, this sweet and nutty nectar is a welcome top-up for after-dinner espresso and lattes.
- Portion size 3 servings
- Credits : Canadian Living Magazine: November 2014
MethodChocolate Syrup: In small saucepan, whisk sugar with cocoa powder; whisk in 1/4 cup water. Bring to boil; cook, stirring, until sugar is dissolved, about 3 minutes. Let cool completely.
Meanwhile, spread hazelnuts on rimmed baking sheet. Bake in 350 F (180 C) oven, turning once, just until golden, about 7 minutes. Let cool completely.
Add hazelnuts and chocolate syrup to sterilized 4-cup (1 L) jar with tightfitting lid. Top with vodka; seal tightly and shake to combine. Refrigerate for 3 weeks, shaking jar periodically.
Strain through 2 layers of cheesecloth, then through paper coffee filter–lined strainer, into bowl. Using funnel, pour mixture into decorative 3-cup (750 mL) bottle. Store in refrigerator for up to 3 months. Shake well before serving.
Nutritional facts per ounce: about
- Fibre trace
- Sodium 1 mg
- Sugars 4 g
- Protein trace
- Calories 75.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 4 g
- Iron 1.0