I was watching the tube site when I came across a recipe for making Creme de Cacao, a chocolate flavored liquor. In a nutshell, you take cacao nibs and soak them in high proof alcohol (vodka or rum) and after 2 weeks it's done. You strain the cacao nibs and add enough simple syrup to balance the bitterness of the cacao. I decided to use rum as I don't have high proof vodka (100 proof was suggested). I have some 151 proof rum which I mixed with some 80 proof rum to achieve a tad higher than 100 proof. Today was the two week mark, so I strained it and added some simple syrup. I started with 13 ounces of rum, but after the cacao nibs took their share I had 8 ounces of Creme de Cacao. I added 2 ounces of simple syrup (most people would probably add more) for a net result of 10 ounces of the good stuff.
The whole point of Creme de Cacao is, of course, the Brandy Alexander, a nice dessert drink.
