Ingredients
- 1 liter 151 proof rum
- 2 vanilla beans, split lengthwise
- 1/4 cup cocoa nibs
How to Make It
- You need three weeks to prepare!
-
Pour rum into a large bottle; add vanilla bean halves; add cocoa nibbs and close bottle. Set aside for three weeks, shaking the bottle everyday to mix ingredients. Strain liqueur into another bottle.
- Enjoy! Leftover liqueur can be stirred into coffee or hot chocolate or wherever your imagination takes you!
