Roasted Cocoa Nib–Infused Vodka

Shared from the pages of the new cookbook from Theo Chocolate, this recipe for cocoa nib–infused vodka has the power to create some memorable cocktails. The crew at Theo also keeps a bottle in the freezer to serve as a digestif. Infuse the vodka for three days, but make sure you taste it along the way. If you’re loving the results before the recommended three days have passed, strain it and enjoy.

1 (750 ml.) bottle vodka
½ cup (2 oz.) Theo roasted cocoa nibs

Pour out about ⅓ cup of the vodka. Drink it, or put it aside in a closed container (you can add it back to the bottle later). Use a funnel to add the cocoa nibs to the bottle of vodka, screw on the top, and turn the bottle upside down a couple of times. Set aside to steep for about 3 days, turning it upside down a few times a day, or whenever you think of it.

After at least 3 days, strain the vodka through a mesh strainer lined with a triple layer of cheesecloth, discarding the cocoa nibs. Pour the nib-infused vodka through a funnel back into the bottle. Add the reserved vodka (if you still have it).

Reprinted with permission from Theo Chocolate: Recipes and Sweet Secrets From Seattle’s Favorite Chocolate Maker, by Debra Music and Joe Whinney.