4 cups (32 oz.) Cacao nibs
1 Vanilla bean
750 mL Everclear
3 cups Brown sugar
3 cups Filtered water
Split vanilla bean down center with knife. Combine Everclear, cacao nibs & vanilla bean in large, sealable container. Let steep in cool, dark place for one week. Fine strain the infusion through a coffee filter. Combine brown sugar & water on stovetop to create brown sugar simple syrup. Once cooled, combine simple syrup with chocolate infusion. Bottle/enjoy!
This cocktail was created by mixologist Ted Kilgore, and featured on MakeItYourOwn.com.
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