Homemade chocolate liqueur

Homemade chocolate liqueur is great around the holidays and can also be given as a gift. It’s based on rum and chocolate, which make it delicious and aromatic.

homemade chocolate liqueur

Homemade chocolate liqueur really reminds me of my mom, which is why I love to make it. It tastes good too, but it’s the memory that makes it that more special. She didn’t drink often, but chocolate liqueur was something she really adored.

Chocolate liqueur is made with dark rum and ground chocolate powder cooked in milk. It’s almost like making chocolate pudding a bit more drinkable. It is sweet and a real treat come December.

It also makes a great holiday gift, when portioned into small bottles.

homemade chocolate liqueur

More chocolate recipes to explore

homemade chocolate liqueur

Homemade chocolate liqueur

A great holiday treat or gift, this homemade chocolate liqueur is made with a mix of milk, powdered chocolate and rum.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total: 30 minutes
Servings: 15


  • 4 cups (960 ml) milk
  • 1 teaspoon vanilla extract
  • 5 cups (1 kg) granulated sugar
  • 1 1/2 cups (195 g) ground chocolate powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 1/4 cups (300 ml) dark rum


  • In a large saucepan combine 3 cups (720 ml) of milk, vanilla extract and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and milk begins to simmer.
  • Meanwhile, combine the rest of the milk with ground chocolate powder and cocoa in a small bowl and whisk until smooth.
  • Add the chocolate mixture to the simmering milk and keep cooking for another 20 minutes on low heat, maintaining a simmer and whisking occasionally to prevent sticking.
  • Remove saucepan from the stove and let cool to lukewarm.  Whisk in the rum. Strain the chocolate liqueur and pour into prepared bottles. Keep it in the refrigerator and use with 2-3 months.


This recipe makes about 7 cups of liqueur, which is enough to serve at least 15 people. 
I used rum with the alcohol content of 40% (ABV = 80 proof), you can of course use a lighter or stronger rum, and adjust the amount to your own taste.
If you don’t have chocolate powder you can use good quality milk chocolate. (Stir melted chocolate into warm milk and follow the recipe.)
Because alcohol has a different density than milk the two separate in a bottle. You’ll notice that your chocolate liqueur is suddenly of two different colors if it’s been standing in the refrigerator for a while. Shake the bottle or simply stir the liqueur with a straw before serving.
Course: Drinks
Cuisine: Slovenian
Author: Alice
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  1. Kelsey M wrote:

    Thanks for sharing this and Merry (belated) Christmas!

    I want to be able to sit around and do nothing for Christmas, myself. Just have a relaxing several days at home but to see family, we usually spend most of the holiday traveling which can be very stressful and exhausting. I have similar thoughts on just going away and disappearing for a month…

    Posted 12.29.14 Reply
    • Alice wrote:

      Thanks Kelsey! Well, I hope you had a good Christmas after all. 🙂 Happy New Year!

      Posted 1.3.15
  2. Kirsten wrote:

    What is powdered chocolate?

    Posted 1.2.15 Reply
  3. sophie wrote:

    Since there is already so much sugar in this recipe, do you think I could use cocoa powder instead of the powdered chocolate?

    Posted 1.6.15 Reply
    • Alice wrote:

      Hi Sophie, you can substitute some of the chocolate with cocoa powder, but I wouldn’t completely omit the chocolate, as that is what gives this liqueur its true flavor. This is a sweet drink (however still strong), I admit, so I think it’s better if you just leave out some of the sugar. Take away between 1/4 to even 1/2 of the sugar, to make it less sweet.

      Hope this helps and thanks for your question.

      Posted 1.6.15
  4. Jess wrote:

    Hey, how long does this recipe keep for? Thinking this may be a nice Easter present for people 🙂 thanks

    Posted 2.23.15 Reply
    • Alice wrote:

      Hi Jess! At least for a few months, so you can easily make the liqueur now and save it for Easter, as long as you keep it sealed and in a dark, cool place.

      Posted 2.25.15
  5. Michelle wrote:

    Does the alcohol in it keep the milk from spoiling?

    Posted 11.22.15 Reply
    • Alice wrote:

      Hi Michelle! Yes, you’re right, alcohol keeps it from spoiling. 🙂

      Posted 11.23.15
  6. Eddy wrote:

    Please is there any substitute for the rum?

    Posted 12.5.18 Reply
    • Alice wrote:

      Hi Eddy, you can use vodka.

      Posted 12.6.18
  7. Evie wrote:

    What do I do if I can’t get chocolate powder? Can I use something instead?

    Posted 12.20.18 Reply
    • Alice wrote:

      Hi Evie, just use regular chocolate instead. Very finely chop it and add to milk, whisk until it’s melted completely.

      Posted 12.20.18
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    Posted 6.19.19 Reply