How to Make WHITE CREME DE CACAO - 4K UHD

Показать описание

INGREDIENTS
• 450 g (3 cups) cocoa butter
• 3 vanilla beans, or 45 ml (1.5 oz) vanilla extract
• 750 ml (3 cups) rum or vodka (100 proof is preferred)
*For a sweeter liqueur, increase the keto simple syrup to 360 ml (1.5 cups)

DIRECTIONS
1. Add chopped cocoa butter to a resealable jar. A finer chop will lead to a more intense cocoa butter taste.
2. Scrape vanilla beans and add to jar (or add vanilla extract). Note: If you use vanilla extract instead of vanilla beans, your liqueur will have darker, buttery color.
3. Add rum or vodka. Stir and seal jar.
4. Store jar in a cool, dark location such as a cupboard for two weeks. Shake daily.
5. After two weeks, pour and strain liquid into bowl and remove cocoa butter. Then strain again into a pitcher. Use cheesecloth or a coffee filter when straining to reduce sediment.
6. Add simple syrup or keto simple syrup. Stir to blend.
7. Finally, pour and strain into a swing top glass bottle or any resealable container.
8. Our recipe strains three times, which will leave a delicious cocoa butter residue that floats to the top of the bottle. Simply shake the bottle before serving. If you want to minimize the amount of cocoa butter in your final product, you have the option of straining the mixture several more times. However, we do not recommend this because you may be sacrificing taste the more you filter the liqueur.

For more delicious food & cocktail recipes, please subscribe to our channel:

Try our other LIQUEUR recipes…all with LOW CARB KETO versions!

Try our SYRUPS and MIXERS!

Please subscribe to get notified about our upcoming liqueur recipes:

ALMOND LIQUEUR: Coming Soon!
APRICOT LIQUEUR: Coming Soon!