Remember a few months ago when we made a Chocolate Bourbon? Well, it was fabulous! But some people tell me that they don’t like bourbon. And since one of them is my mother, and she happens to be a chocolate lover, I decided to test out a Chocolate Brandy.
The recipe we made was nearly identical to the Chocolate Bourbon.
2 c. Brandy
1/2 c. Cocoa Nibs
2-inch piece of vanilla bean, split
(if desired, add simple syrup)
Infuse for 4-5 weeks. Strain through cheesecloth or jelly bag, and coffee filters. We did not add any simple syrup. I think it would be delicious with it, but we wanted to be able to use this in cocktails, and thought it would be more versatile this way.
If you have trouble locating Cocoa Nibs, please reference the post on Chocolate Bourbon.
Bourbon v. Brandy… what’s your pick?
I have written before that I have a much improved appreciation for bourbon now that I infuse with it. There had long been a few bourbon cocktails that I really enjoyed, but it was never at the top of my list. But when infusing, bourbon is often my favorite spirit to use. It brings so much flavor and nuance to the end result.
We did a Prune liqueur show down a few months ago where we taste tested Prune Brandy v. Prune Bourbon, and although they were both delicious, the bourbon was the clear winner.
In the case of Chocolate Brandy v. Chocolate Bourbon… I declare the winner to be… Brandy!
I’m sorry bourbon lovers. Both of these are really amazing, and I would encourage ALL of you to start infusing with Cocoa Nibs. As much as I really enjoyed the Chocolate Bourbon, the Chocolate flavor shines through better in the brandy.
But, that is just my humble opinion… have any of you infused with Cocoa Nibs? How about a Chocolate Vodka? I think it would be delicious!