Infusing Alcohol with Cocoa Nibs: A Simple and Delicious DIY Treat

As the weather cools and cozy nights indoors become the norm, our thoughts turn to warming flavours and creative kitchen experiments. Lately, we’ve been exploring a fun and delicious way to enjoy cocoa nibs—infusing them into alcohol!

If you love the idea of adding rich chocolate undertones to your favorite spirits, cocoa nib infusion is the perfect way to elevate cocktails, create unique homemade liqueurs, or even make thoughtful holiday gifts. Best of all? It’s incredibly easy!

So, let’s dive into the process and discover how you can infuse your own cocoa nib liqueur at home.

What Are Cocoa Nibs and Why Use Them for Infusion?

Cocoa nibs are the purest form of chocolate, made from roasted, crushed cacao beans. They are:

✔ Naturally rich in chocolate flavour

✔ Unsweetened, allowing you to control the sweetness of your infusion

✔ Packed with antioxidants and deep cocoa notes

Unlike chocolate bars, cocoa nibs don’t contain sugar or milk, making them an ideal ingredient for infusing alcohol. They lend a pure, deep, and slightly bitter chocolate flavour that pairs beautifully with various spirits.

Best Spirits for Cocoa Nib Infusion

While you can experiment with any alcohol, here are three excellent choices:

1. Vodka – A Neutral Base

✔ Great for absorbing flavours

✔ Lets the chocolate notes shine

✔ Perfect for cocktails and chocolate martinis

2. Whiskey – A Rich, Complementary Match

✔ Pairs beautifully with cocoa’s deep flavours

✔ Enhances the natural caramel and vanilla notes in whiskey

✔ Makes a great base for old-fashioned and Manhattan-style drinks

3. Cognac – A Luxurious, Holiday-Ready Treat

✔ Works well with additional infusions like orange peel

✔ Adds warmth and depth for a festive liqueur

✔ Perfect for sipping neat or over ice

How to Infuse Alcohol with Cocoa Nibs

Step 1: Gather Your Ingredients

You’ll need:

• ⅔ cup cocoa nibs (we used Ecuadorian cocoa nibs for their classic chocolatey notes)
• 1⅓ cups alcohol (vodka, whiskey, or cognac) 
• A large mason jar or any airtight container
• Optional: Additional flavors like orange peel, vanilla bean, or cinnamon

Step 2: Start the Infusion Process

1. Place the cocoa nibs in a clean jar.
2. Pour your chosen alcohol over the nibs, ensuring they are fully submerged.
3. Seal the jar tightly and store it in a cool, dark place. If you’re adding extra flavours like orange peel, remove the pith (the white part) before placing the peel into the jar.

Step 3: Wait and Stir

Let the mixture sit for 7 days, giving the jar a gentle shake once a day to encourage the infusion process.

Step 4: Strain the Infused Spirit

After a week:

1. Use a sieve lined with cheesecloth to filter out the cocoa nibs.
2. For an ultra-smooth finish, strain the liquid again using a coffee filter.
3. Pour the infused spirit into a clean bottle or jar for storage.

Optional: Adding Sweetness

If you prefer a smoother, sweeter liqueur, add a simple sugar syrup:

How to Make Sugar Syrup for Infused Spirits

1. Heat ½ cup of water and ½ cup of sugar in a saucepan.
2. Stir until fully dissolved, then let it cool.
3. Add the syrup to your infused spirit and let it sit for another 1-2 days before filtering again.

This step transforms your infusion into a rich, chocolatey liqueur, perfect for sipping or using in dessert cocktails!

Creative Ways to Use Cocoa Nib-Infused Spirits

Once your chocolate-infused alcohol is ready, you can:

✔ Enjoy it neat as a smooth after-dinner drink

✔ Mix it into classic cocktails like espresso martinis, old fashioneds, or spiked hot chocolate

✔ Use it as a base for homemade chocolate liqueur

✔ Drizzle it over ice cream or desserts for a gourmet touch

✔ Bottle it up as a thoughtful holiday gift

What to Do with Leftover Cocoa Nibs?

Don’t throw out those boozy cocoa nibs—they’re still packed with chocolate flavor! Here are some ideas:

✔ Re-infuse them to create a second batch of flavoured alcohol

✔ Add them to brownies, cookies, or cakes for a rich chocolate boost

✔ Sprinkle them over oatmeal or yogurt for an indulgent breakfast treat

✔ Blend them into homemade ice cream or truffles

A Simple Yet Decadent Infusion

Infusing alcohol with Wild Mountain Chocolate cocoa nibs is a fun, easy, and creative way to bring deep chocolate flavors into your favorite drinks. Whether you’re crafting a holiday liqueur, a special cocktail ingredient, or a unique homemade gift, this method is foolproof and delicious.

So why not give it a try this season? Experiment with different alcohols, mix in some festive spices, and enjoy the chocolatey results!

FAQs

1. How long should I infuse cocoa nibs in alcohol?

The ideal time is 7 days, but you can extend it up to 2 weeks for a stronger flavour.

2. Can I use any type of cocoa nibs?

Yes, but high-quality Wild Mountain Chocolate cocoa nibs will produce the best flavour.

3. What’s the best way to sweeten cocoa-infused alcohol?

Adding a simple sugar syrup (equal parts sugar and water) after straining creates a smoother, liqueur-like consistency.

4. Can I reuse the cocoa nibs after infusion?

Yes! They’re perfect for baking, making chocolate granola, or even infusing another batch of alcohol.

5. What’s the best alcohol for cocoa nib infusion?

It depends on your taste! Vodka is neutral, whiskey adds warmth, and cognac is perfect for a festive, citrusy twist.