Ingredients

Ingredients1 1-liter bottle 151-proof rum

2 vanilla beans, each split lengthwise

1/4 cup cocoa nibs*

Preparation

PreparationPour rum into large bottle; add vanilla bean halves and cocoa nibs. Close bottle; set aside for 3 weeks, shaking bottle every day to mix ingredients. Strain liqueur into another bottle.

  • Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.