Chocolate Bourbon Recipe

This liquor infusion makes a perfect spiked, coffee-based dessert. Pour it over a scoop of ice cream for a sweet, boozy, chocolatey masterpiece.

| October 2019


Chocolate Bourbon comes from infusing bourbon with cacao and it makes the perfect affogato. Traditionally, Italians pour a shot of coffee over ice cream, to make a creamy coffee dessert but I like to use salted caramel ice cream, a shot of coffee and a shot of chocolate bourbon. Salty, sweet, boozy and chocolatey, all at once.

Makes: 700 ml (23 1/2 fl oz)
Takes: 10 minutes, plus 3 days to infuse


  • 100 g (3 1/2 oz) cacao nibs
  • 1 tablespoon maple syrup
  • 1 vanilla pod, split lengthways and seeds scraped
  • 3 cardamom pods, bruised (optional)
  • 700 ml (23 1/2 fl oz) bourbon


  1. Put the cacao nibs, maple syrup, vanilla pod and seeds and cardamom pods, if using, in a sterilised 1 litre (34 fl oz) glass jar or bottle and pour over the bourbon. Seal the jar tightly and store in a cool, dark place for 3 days, gently shaking the jar occasionally to help infuse the flavours.
  2. After 3 days, strain the bourbon through a fine-mesh sieve into a large jug, and discard the nibs and spices. Strain again through a fine-mesh sieve lined with a muslin (cheesecloth) or a coffee filter. Transfer to one large or several smaller sterilized glass bottles and seal tightly.

Cocktail Tips:

  • For a Spiked Salted-Caramel Affogato, serve salted-caramel ice cream in a bowl or a serving glass with a shot of espresso and a shot of Chocolate Bourbon on the side for pouring over.
  • To make a Cherry Chocolate Cocktail, mix 2 measures (50 ml/1 3/4 fl oz) infused bourbon with 50 ml (1 3/4 fl oz) Cherry Syrup (and 1-2 dashes Angostura bitters. Serve in a cocktail glass, garnished with a fresh cherry.

Also from Infused Booze:

infused-boozeIn Infused Booze, Kathy Kordalis teaches you how to enhance your cocktails and brighten up any home bar. It's so simple to infuse your own spirits – all that's required is a glass bottle, your spirit of choice and a little imagination and time. Savour the decadent Cherry Gin, or take summer refreshments to the next level with Lime and Lemongrass Gin. Make your own Liquorice Whiskey for the perfect digestif or spice up your parties with Jalapeño Vodka. Most infusions take just 10 minutes to prepare and are ready to drink in just three days. Best of all, Kathy has included a bespoke cocktail for each recipe, to make sure you get the most out of your flavoured booze. With a flavoured beverage to suit any occasion, Infused Booze is full of ideas to boost your spirits.

Recipes excerpted with permission from Infused Booze: Over 60 Batched Spirits and Liqueurs to Make at Home by Kathy Kordalis, published by Hardie Grant Books, May 2018, RRP $16.99 hardcover.



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