Chocolate Infused Whiskey Recipe (2024)

The process is simple. Add cacao nibs and whiskey together in a glass jar, let it sit a few days until the whiskey takes on a rich chocolatey flavor, strain out the nibs, and start using it in co*cktails.

That's it!

Infusing is a powerful way to bring flavor into your homemade co*cktails and add some excitement to your home bar, but there are a few things to keep in mind.

Quick tips for great infusions:

• Take extra care to be sure your container for the infusion is nice and clean. The best option is a glass or stainless steel jar/bottle (plastic can give off weird flavors) that has been rinsed well and free of any leftover soap or food flavors.
• NOTE: As the infusion sits it will look different. In this case the chocolate makes the whiskey a bit darker and cloudy but that's okay!
• Set the infusion somewhere you will see it so you can remember to give it a quick swirl each day.

You can infuse whiskey for as little as a few hours or as long as a week if you want a stronger flavor.

For this chocolate infusion, let it sit for two days before giving it the first taste. If there is enough chocolate coming through strain it to finish the infusion, if not, check it each day and finish when it has a deep coco taste.

When it's finished, the whiskey will have a dark and rich chocolate flavor that will be especially noticeable near the end of a sip and will linger after you swallow.

It won't ever taste like biting into a milk chocolate bar but that isn't what we are going for if the goal is to use it in co*cktails.

The best form of chocolate to use for an infusion is cacao nibs.

They are a lightly processed form cacao beans with a rich chocolate flavor that goes together nicely with whiskey. You can usually find them in large grocery stores (in the baking or health food section) or you can grab some HERE on Amazon.

Making an infusion with actual chocolate can be done but it isn't quite the same. The result will be thick, murky looking, and too sweet to use in most drinks. Your best bet is to track down cacao nibs.

You can infuse any type of whiskey with cacao nibs. Bourbon, rye, and even scotch can all have slight hints of chocolate that benefit from being paired with the real thing.

But the most common chocolate whiskey infusions are made with bourbon.

Bourbon typically has sweet notes and when combined with cacao nibs results in a familiar chocolate taste with a hint of bitter to balance that sweetness.

After the solids have been strained out of your whiskey infusion it will last in a closed bottle at room temperature indefinitely.

The high alcohol content will keep it from spoiling so you can continue using it for months, but if you are making chocolate whiskey co*cktails at home it probably won't last that long.

A Classic Manhattan will take on some lovely chocolate undertones.

The Whiskey Sour pairs the chocolate whiskey with lemon.

Try dark fruity grenadine with chocolate and citrus in the Ward 8.

Herbal amaro in the Black Manhattan is almost begging for the addition of chocolate.