Ingredients
Infusion
- 150 gcocoa beans, roasted and coarsely crushed
- 700 mlaguardente or white rum, 40%
- 1vanilla pod, split
- 1cinnamon stick
Syrup
- 250 gsugar
- 150 mlwater
Optional
- a strip of orange peel
Directions
- Roast the cocoa beans in a dry pan or a low oven for about 15 minutes until fragrant, then cool them and crush them coarsely, husks and all. Crushed rather than ground: a powder makes the finished liqueur cloudy and impossible to strain clear.
- Put the crushed beans, vanilla, cinnamon and orange peel into a clean jar and pour over the spirit.
- Seal and keep somewhere dark, shaking once a week. Leave four to six weeks — the spirit will turn deep brown and smell strongly of chocolate.
- Strain through muslin, then through a coffee filter if you want it properly clear. Discard the beans.
- Make the syrup: dissolve the sugar in the water over low heat, bring briefly to a boil, then cool it completely.
- Stir the cold syrup into the strained infusion. Adding it cold is what keeps the liqueur clear — warm syrup poured into a spirit infusion clouds it permanently.
- Bottle and rest another two weeks before drinking. The harshness settles noticeably.
- Serve in small glasses at room temperature after a meal, or over ice.
Technique
- Crush the beans, do not grind them. This decides whether you can strain it clear.
- Cold syrup into the infusion, never warm.
- Cocoa fat rises and sets as a film on top when it is cold. Strain it off, or simply accept it and stir before pouring.
Substitutions
- Cocoa nibs, which are sold ready-roasted and crushed.
- White rum in place of aguardente.
- Honey in place of some of the sugar.
Variations
- The São Tomé version leans on the islands’ own cocoa and is often made alongside a coffee liqueur.
- Some producers add a little coconut, which is common on the islands.
History
Sao Tome’s plantations made the islands a cocoa power in the early 1900s; the beans still flavour the local aguardente.
Frequently asked questions
What is Licor de cacau?
Licor de cacau is a wine & spirit from São Tomé and Príncipe: sugarcane spirit steeped with roasted cocoa beans into a dark sweet liqueur. Sao Tome’s plantations made the islands a cocoa power in the early 1900s; the beans still flavour the local aguardente.
How long does Licor de cacau take to make?
Licor de cacau takes 20 min plus 6 weeks steeping of preparation and 10 min of cooking. The recipe makes makes about 1 litre. It is rated easy to make.
What can I substitute in Licor de cacau?
Yes, within limits. Cocoa nibs, which are sold ready-roasted and crushed. White rum in place of aguardente. Honey in place of some of the sugar.
What is the most important thing to get right in Licor de cacau?
Roast the cocoa beans in a dry pan or a low oven for about 15 minutes until fragrant, then cool them and crush them coarsely, husks and all. Crushed rather than ground: a powder makes the finished liqueur cloudy and impossible to strain clear.
