An easy recipe for luscious chocolate liqueur to enjoy as a drink or drizzle over your ice cream, cheesecake, crepes, etc. Try it in coffee too! Note that when making it, you'll need 12 hours to chill the chocolate mixture, so overnight works well.
In a tall pot, combine the cocoa and sugar with a whisk. Add milk a little at a time, stirring as you go.
Place the pot over medium heat on the stove, stirring constantly. After a few minutes, foam will form on the surface. (If you still don't see foam, increase the heat a bit.)
Continue stirring constantly until the foam disappears. It will take about 25-30 minutes from the time you first placed the pot on the stove. (If the foam hasn't disappeared completely after 30 minutes, you can use a slotted spoon to scrape off the foam and discard it.) The mixture will look like chocolate pudding that hasn't set.
Turn off the heat and set the pot on a different burner to cool for 30-60 minutes before placing it, covered, in the refrigerator for 12 hours.
After the chocolate mixture has chilled, stir in the vanilla. Then, after one hour (the pot can stay out during that time) stir in the alcohol.
Have your clean glass bottles next to the pot. To fill each bottle, place a funnel in it and ladle in enough liqueur to fill it almost to the top. Cap or cork your bottles and store them in the refrigerator for up to six months or in the freezer for longer. Thaw frozen liqueur in the refrigerator.
To serve, shake the bottle first and then pour in your glass, coffee, or over your dessert.
If you can't find Everclear, substitute 100-proof vodka.Dry ingredients like cocoa are measured by weight, and this ingredient has a different conversion rate to cups. 10 ½ ounces of cocoa equals 3 ½ cups.