Homemade chocolate liqueur

Make homemade chocolate liqueur for the holidays and give as Christmas gifts! A sweet, decadent drink.

5 from 1 reviews

A wonderful winter treat, great as a gift too!
Recipe makes 1.75 liters (1.85 quarts | 7 cups) of chocolate liqueur.


  • 1 liter (1 quart | 4 cups + 2 1/2 TBSPs) milk
  • 1 teaspoon vanilla extract
  • 1 kilo (2 1/5 pounds) white granulated sugar
  • 200 grams (1 1/2 cups) powdered chocolate
  • 2 teaspoons unsweetened cocoa powder
  • 300 ml (1 1/4 cups) dark rum


  1. In a large saucepan combine 750 ml (3 cups 2 TBSPs) milk, vanilla extract and all the sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and milk begins to simmer.
  2. Meanwhile, combine the rest of the milk with powdered chocolate and cacao. Whisk until smooth.
  3. Add the chocolate mixture to the milk and let simmer for about 20 minutes, whisking occasionally.
  4. Remove saucepan from stove and let cool to lukewarm.  Whisk in the rum. Strain the chocolate liqueur and pour into prepared bottles.


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 powdered chocolate, 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 the bottle. You’ll notice that your chocolate liqueur is suddenly of two different colors if it’s been standing in the fridge for a while. Shake the bottle or simply stir the liqueur with a straw before serving.

This liqueur will keep for months, if properly stored in a cool place (I keep mine in the fridge).