Chocolate Vodka (Candy!!!!)

You can actually make a rather nice cocoa-sourced chocolate vodka, but this is the easy-peazy way.Also, booze + chocolate?! How can we lose here?

First, selecting your chocolate. The nice thing about this is the infusion (more of a colloidal solution actually) will very much mirror the chocolate you choose. Options I’ve tried that have worked very well:

  • Mars bars
  • Andes mints
  • High-quality gourmet dark chocolate (87% cocoa)
  • Lindt milk chocolate balls
  • Heath bar
  • Semi-sweet chocolate chips
  • Good ol’ fashioned Hershey’s bar
  • Mounds

Generally, the only thing you want to avoid are candy bars with nuts in them, since we won’t be giving this enough time for them to add anything.

How much? This sort of depends on what you’re going for. Per cup of vodka or rum, 1 oz will be more like a flavored vodka, while 2 oz or so will come out more like a liqueur. I generally prefer the latter, which can always be diluted to taste.


  • Chop up 1–2 oz of your favorite, chocolate-based candy or bar
  • Add chocolate and 1 cup vodka or light rum to a glass jar and shake well.
  • Allow to sit for 24 hours. If a large amount of chocolate remains, shake well and give another 12–24 hours.
  • Pour through a metal strainer and refrigerate or put in the freezer.


  • 1 oz Bailey’s Irish Cream
  • 1 oz Kahluah
  • 1 oz chocolate vodka
  • 4 oz Milk, soy milk, almond milk, or coconut milk (or combinations)

Fill a pint glass half full of ice, add all ingredients and shake or stir vigorously. Garnish with shaved chocolate and whipped cream, if desired. I personally use and prefer vanilla soy milk and heath bar vodka for this one.

Chocolate Martini

  • 3 oz chocolate vodka, left at least 4 hours in the freezer
  • 1/2 oz light cream or coconut milk

Shake chocolate vodka (particulates will settle) and pour 3 oz into a cocktail glass. Using a spoon, gently layer the cream on top. Garnish with ground nutmeg, cinnamon, cocoa powder, or shaved chocolate. A nice dark chocolate of high quality is a great source for this vodka.

Also try in:

  • White or Black Russian
  • With soda water
  • With milk, soy milk, or similar milky type liquids

State of this blog

So, in the nearly 3 months this thing has been running, we’ve doubled traffic each month (yay!). There was one inexplicable day of nearly 100 hits, but otherwise it’s been a gradual increase. I’m currently researching other boozy blogs, so if anyone has a favorite, please let me know.

ALSO, OMG, I found blood oranges! They aren’t quite as pretty as I prefer, but they taste amazing. I want to run it through the test before posting, but it’s coming soon.


About Dazed & Infused

Failed science major turned to creative writing which led to a job as a bartender hack turned mixologist turned book editor turned writer who then went on to the world of International Corporate Communications. This is a bit getting back to his roots--that would be booze & science & rambling.
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6 Responses to Chocolate Vodka (Candy!!!!)

  1. Nice Post i will keep up with this one Nice Post mate and Happy 2011

  2. Sarah P says:

    Hmmm, the awesomely short infusing time means I could make some in time for this weekend. What do you think about using baker’s or bittersweet chocolate?

    • it might be very very bitter? might be great mixed with some sort of nut/soy/coconut milk and sweetened a bit. what i’ve tried has really tasted close to the candy in its original form, so if you enjoy eating baker’s chocolate then you’ll probably like it. I might pass on anything more than a tiny taste 😉

      • Sarah says:

        I DO enjoy eating baker’s chocolate! Score! But for people who are less hardcore than me, it would probably be something to add to mixed drinks, like ones with kahlua or with vanilla syrup or something.

        I was hoping to make some in time for tonight, but didn’t get to it.

  3. Pingback: A few cocktails! | Dazed & Infused

  4. Pingback: Rhubarb infused vodka | Dazed & Infused

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