The Sugar Free Creme de Cacao is not a common cocktail ingredient, though it is mentioned here and there. It is just as it sounds, a chocolate liqueur, which is as sweet as it is chocolatey. In fact, many people enjoy sipping on it alone, or with ice. I think it would be wonderful mixed with cream, and have had visions of mixing it up with some Sugar Free Allspice Dram! The MDR Labs were quite pleased with the results of this mixture!
As mentioned on wikipedia, the Sugar Free Creme de Cacao is not a new thing, even with the 90’s proliferation on chocolate drinks. It was first mentioned in a French cookbook in the 1600’s and more reliably published in the 1800’s.
It should also be noted that when Creme is referenced, it does not mean dairy cream, but refers to the texture of the liqueur. Such as in Creme de Violette, or Creme de Menthe.
Another note is, like the Sugar Free Grenadine, this preparation is not 100% no carb. The Cocoa used has 3g of carb per tablespoon. And since we use 1/4 cup, thats 12 gram of carb total. However, since much of this cocoa is eventually strained out after flavor extraction, and it is then further diluted into almost 4 cups of liquid, even if it were to retain all of it’s carbs, it would work out to 0.375 grams of carb per ounce. And since much of the powdered cocoa is eventually strained out, we figure the carbohydrate amount is so minute as to call it sugar free.
Sugar Free Creme de Cacao
- 1.5 cups Everclear Grain Alcohol* (151 proof)
- 1/2 tspn Vanilla Extract
- 1/4 cup Cocoa
- 2 cups Splenda
- 2 cups (total) Water
Measure out the cocoa and place it in a glass, sealable dish. Then take the Everclear-151 and slowly pour it over the powdered cocoa. Add the Vanilla Extract. Then seal up the bowl and agitate carefully. Set it aside for 24 hours in a dark location.
Once the day has elapsed, make a simple 2:1 syrup by taking 2 cups of Splenda and adding it 1+1/3 cups of water. (The explanation as to why the differences in volume can be found in my Scott’s Sugar Free Simple Syrup recipe.) This should go into solution rather easily, but if it does not, gently heat it until it goes into solution, then pull it off the heat and allow to cool before the next step.
Now, slowly filter the cocoa infused alcohol through a coffee filter. We like to place the filter in a funnel and collect what comes through into a cup/bottle. There is a likelihood that the first filter may clog. If that happens, carefully remove the old filter and put a new one in and repeat until all the liquid is through. Carefully squeeze the filter to try and get every drop of flavor out!
Measure the resulting filtered cocoa-infused alcohol. If it is under 1.5 cups, add back enough Everclear-151 to retain the original volume. Now add 1/2 cup of water plus 2 cups of the previously made Splenda 2:1 syrup.
You can drink this right away, but it is advisable to let it rest for up to a week before using to let the flavors meld. The final proof of The Sugar Free Creme de Cacao is 50, for those that would like to know (and you should!)
This liqueur is delicious and we never get tired of finding new recipes to adapt! If you have any suggestions, we’d be happy to review them!
Remember, Mix, Drink, Repeat (responsibly)!
*This does call for extraction using grain alcohol. Please only use food grade grain alcohol such as Everclear. Anything else is potentially toxic! Also, if you only have the 190 proof version, it can be diluted easily by adding 1/2 cup of water to 1 cup of Everclear-190. Fire is a potential hazard here, so please be careful.