White Creme de Cacao

INGREDIENTS:
- 500 ml Vodka (at least 50% alc.)
- 150 g Cacao Butter
- 300 ml Simple Syrup

PREPARATION:

• Crush or crumble cacao butter into small pieces. The smaller the better.
• Add cacao butter into a container or a bottle and pour vodka over it.
• Let it steep for 2-4 weeks. Duration depends on the strength of the vodka and size of cacao butter chunks. So you might want to taste it after a couple of weeks in order to determine if additional two weeks of steeping are necessary.
• While steeping shake or mix the contents regularly, at least once a day.
• When finished strain the cacao butter out. (Optional: for fine straining you can use coffee filter.)
• Mix the cacao infused vodka with simple syrup, bottle it and store in the fridge.

A necessary ingredient in many classic and tropical / tiki cocktails. You can easily find store bought alternatives, but if you feel like playing around or perhaps want to have a bit more control over the sugar content in your drinks, you are welcome to make your own. It does taste fantastic and have a rather long shelf life in the fridge.

If you plan on using it for mainly tropical cocktails, you might consider changing vodka to overproof white rum.

Source material:
https://stevethebartender.com.au/diy-white-creme-de-cacao/