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Cocoa Liqueur I

Cocoa Liqueur I from Erken 1914: cocoa is cooked in 6 dl water, mixed cold with spirits and vanilla, left 4-6 days, strained, and combined with cooled sugar syrup (1.5 kg sugar, 1 l water); matured 2-3 weeks in the bottle.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 622 (falt i det fri)

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About the dish

Homemade liqueurs were part of the pantry for Christmas and celebrations. Erken uses "spiritus" (diluted spirits), which today is replaced by neutral spirits/vodka. The recipe begins at the bottom of page 622 and continues on page 623.

How to make it

  1. 1

    Cook the cocoa

    Melt the crushed cocoa in 6 dl water, take the pot off the heat, and pour the mixture into a crock.

  2. 2

    Add spirits

    When the mixture is cold, add the spirits and the vanilla bean.

  3. 3

    Let stand

    Set the crock for 4-6 days in a not too cool place, and stir a couple of times daily.

  4. 4

    Strain

    Strain the cocoa out through a cloth or filter paper.

  5. 5

    Sugar syrup

    Boil the sugar with 1 liter of water for about 5 minutes, cool it well, and stir it into the strained liqueur.

  6. 6

    Maturing

    Fill into bottles. The liqueur should stand 2-3 weeks before being used.

Changes from the original

Deciliters and "fl." (bottles) are converted to deciliters and liters (1 bottle ≈ 0.75 l). "Spiritus" is given as neutral spirits/vodka, "melis" as powdered sugar. The steps are rewritten in modern Norwegian. Some amounts in the OCR text are indistinct and rendered to the best of our judgment.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 749) → 1914 (proofread, p. 622)~31% of the text changedremovedadded
Kakaolikør I. ½ kg. kakao 6 del. vann vand 2½ fl. spiritus 2½ ½ stang vanilje 1½ kg. melis 1 l. vann. vand. Den knuste kakao smeltes i de 6 del. vann, tas vand, tages av varmen ilden og helles heldes i en krukke. Når — Naar dette er koldt, tilsettes tilsættes spiritus og vanilje. Krukken hensettes hensættes 4 å 6 dager på dage paa et ikke for kjølig sted; røres i et par ganger om dagen. — Kakaoen siles fra gjennem et klæde eller filtrerpapir, røres i det godt avkjølede sukker og vann, vand, 1 l., der har kokt ca. 5 minutter. Has på Haves paa flasker og bør stå staa i 2—3 uker, før den benyttes.

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Frequently asked questions

How long before the liqueur is ready?
Allow around three weeks in total: the cocoa steeps in spirits and vanilla for 4-6 days, and after the liqueur is bottled it should stand a further 2-3 weeks before use.
How do I make the sugar syrup?
Boil 1.5 kg powdered sugar with 1 liter of water for about 5 minutes. The syrup must be cooled well before it is stirred together with the strained cocoa mixture.
How do I strain out the cocoa?
After 4-6 days of steeping (stir a couple of times daily), the mixture is strained through a cloth or filter paper.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 622, in the chapter on wine-making and liqueurs.

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