Cocoa liqueur

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration II. Selskabsmiddag, s. 18 (falt i det fri)

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1
Melt the cocoa
Melt the crushed cocoa in 6 dl water, remove from the heat and pour into a jar.
2
Infuse
Add the spirit and vanilla when cold. Leave the jar for 4-6 days in a not too cool place, stirring a couple of times a day.
3
Strain and sweeten
Strain the cocoa out through a cloth or filter paper. Stir in the icing sugar boiled in 1 l water for about 5 minutes and well cooled.
4
Mature
Pour into bottles. The liqueur should stand 2-3 weeks before use.

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