Meat snacks

Moonshine chocolate. Step by step recipe for making chocolate tincture. Homemade chocolate flavored vodka. Chocolate vodka "Mars" frozen

Chocolate cognac is not a separate variety, rather, it is one of the many cocktails based on moonshine or vodka. Such alcohol is perfect for a romantic meeting or a festive event.

Did you know? Despite the demand and prevalence of this alcohol, it can not always be found on supermarket shelves. In fact, the recipe for chocolate-flavored cognac is so simple that the drink can be easily made at home from vodka or moonshine and subsequently stored for quite a long time without losing taste or aromatic properties.

Unlike other strong alcoholic drinks, this dessert intoxicant perfectly combines a fairly high strength with a delicate aftertaste of chocolate and a long almond or spicy aftertaste. Let's discuss all the positive and negative sides of chocolate-flavored cognac, see what names it has, and also find out how to make chocolate-infused cognac yourself.

Color. Alcohol with such a specific flavor has a rich shade of red marble.
Aroma. This alcoholic drink reveals a rich aromatic bouquet, the main role in which is played by chocolate notes. Most often, at the first stage, the subtlest floral or fruity shades are felt, smoothly turning into pronounced smells of bitter chocolate interspersed with soft notes of spices, nuts or wood.
Taste. Such alcohol has an elegant and balanced taste, and is famous for its softness and lightness. Drinking this drink, you can reveal atypical flavor combinations of dark chocolate with hints of dried fruits or wildflowers. Notes of spices, almonds are harmoniously woven into the rich aftertaste, and the tones of wood and allspice are barely distinguishable.
Aftertaste. The pleasant, long aftertaste of this alcohol is called by tasters "peacock's tail", because the bouquet opens slowly and gradually, and with each sip it becomes more luxurious, like the tail of this marvelous bird.

How to serve

Before you start tasting the drink, you need to thoroughly prepare for it.

First of all, you need to purchase special glasses that will help you maximize and feel the taste and aroma of this alcohol. Ideally, a snifter is suitable, from the English word "sniff" - to sniff. This glass has the shape of a tulip - the walls of the container are narrowed upwards, which allows the fragrant bouquet of alcohol to concentrate in the wide part of the glass and fully open, allowing you to feel all the shades of the aroma of the liquid.
Moreover, it is believed that in such a glass one can easily determine the aging time of alcohol. To do this, the container is filled with only 35-50 ml of alcohol, after which it is necessary to twist the glass so that the liquid is distributed along the walls, and then observe its behavior. The fact is that with each year of aging, good alcohol becomes more viscous and dense, so the older the cognac, the slower the liquid will flow down the walls of the snifter.
The optimum temperature of an alcoholic beverage should not exceed 25 degrees, preferably 22 degrees. When cold, the taste and aroma of alcohol will not fully open. But it is advisable to cool snifters in the refrigerator before spilling alcohol. In addition, I advise you to uncork a bottle of chocolate spirits 10-15 minutes before serving, allowing it to “breathe” a little.

We rotate the glass with the contents around its axis, while evaluating the viscosity of the liquid and enjoying its color.
We inhale the complex aroma of alcohol and try to determine all the shades of its bouquet.
We wrap our palms around the snifter and warm it for a couple of minutes.
We take a small sip and hold the liquid in the mouth for a couple of seconds, then swallow. This will help you capture the full range of flavors of alcohol.
We drink divine nectar in small sips, prolong our pleasure and enjoy a long aftertaste, trying to recognize all the taste notes present in alcohol.

Other uses

This strong drink is often added to pastries, thereby giving the dessert a pronounced sweet flavor with a slight hint of alcohol.
It can also become the basis for a dessert if you soak cakes in it or prepare alcoholic jelly based on it. This option is more suitable for an adult audience.
Such alcohol will be an excellent basis for preparing author's cocktail options - the taste will turn out to be interesting and in no way cloying.
If a high degree of alcohol scares you, you can add a sweet drink to hot tea or coffee, thereby giving a non-alcoholic drink a special twist.
Cognac-based punch with chocolate flavor can be a kind of alternative. For its preparation, a mixture of dry red wine and chocolate alcohol is used in a ratio of 2 to 1.

Did you know? Chocolate cognac is so self-sufficient and unique that it is not eaten or washed down with anything. Most often it is used as a dessert treat.

Brands of cognac with chocolate flavor

I will bring to your attention a list of the TOP 5 best chocolate cognacs with brief characteristics to them.

Cognac Chocolate Mountain aged 5 years

Saturated dark amber;
complex aroma, harmoniously combining floral and chocolate shades;
balanced taste is soft, intertwining light notes of spices, dried fruits, almonds, oak and dark chocolate;
fortress 40 turns.

Cognac Manet XO aged 8 years

has a copper-golden color;
multifaceted aroma filled with hints of vanilla, chocolate and dried fruits;
elegant, soft taste enriched with notes of coffee, wood and chocolate;
fortress 40 turns.

Cognac Meukov XO aged 20 years

Bright amber color with red tints;
rich aroma perfectly weaves fruity notes of apricot, dried fruits and oriental spices;
complex taste qualities brought together shades of cloves, honey, ginger, apricot, black pepper and chocolate;
fortress 40 turns.

Cognac Ararat 5 stars

Amber shade with a golden sheen;
refreshing soft aroma of peach, plum, dried fruit with hints of dark chocolate;
delicate, slightly burning taste is expressed by shades of blackcurrant with slightly noticeable chocolate notes;
fortress 42 turns.

Cognac Tsar Tigran aged 15 years

has a rich amber-chestnut color;
rich aroma dominated by notes of caramel, wild flowers, dried fruits and oriental spices;
generous, soft taste with hints of chocolate, vanilla, caramel and sweet spices;
fortress 40 turns.

Recipe for chocolate cognac at home

It's time to figure out how to make chocolate cognac from moonshine according to a recipe that has been proven over the years, which is focused on implementation at home. All that is required of you is to strictly observe the proportions and follow the instructions described exactly. This is the only way you can enjoy a decent alcoholic drink, the taste of which is superior to many cheap store brands.

Cooking time: approximately one month.
Product Quantity: about two liters.

kitchen utensils

saucepan;
measuring cup and kitchen scale;
several capacious containers;
large grater;
glass three liter jar;
multilayer gauze and cotton wool;
glass bottles.

List of required ingredients

Step by step cooking

Cooking tincture

Cooking syrup

The final stage

The history of the drink

The appearance of a chocolate drink is directly associated with the French king Louis XIV. There is a legend that in the distant 18th century, the monarch was presented with a set of dishes made of chocolate as a gift.

At a certain moment, the king wanted to take a sip of his favorite cognac, and he was helpfully served alcohol in a glass from the donated set. While the monarch was engaged in state affairs, the chocolate melted slightly, thereby enriching the alcohol with its flavor. When the king took a sip, he realized that he had never tasted anything more beautiful and tastier in his life.

Of course, the legend raises reasonable doubts, since in those years there was still no trace of solid chocolate, it appeared only in the 19th century. However, the bike definitely sounds beautiful and makes you smile.

Now you know how to infuse homemade moonshine with dark chocolate and get an unusually delicious dessert drink as a result. If you are preparing chocolate nectar differently, please share information about what ingredients you mix, in what proportions and in what order. I will certainly prepare alcohol according to your recommendations and share my impressions regarding its quality. Thank you for your time and happy tasting!

Homemade alcohol of its own production has always been in demand among the population. Firstly, this is a great way to save money, and secondly, a great opportunity to try your hand at making drinks. All liqueurs, tinctures, cognacs are prepared on the basis of alcohol-containing products, usually moonshine. Preparing such a drink is quite simple, you do not need special knowledge and skills. The set of products is also minimal. According to the taste characteristics, home-made cognac from moonshine practically does not differ from what you can buy in the store.

Prunes have an unusual, slightly tart taste and a very pleasant aroma. A drink prepared on its basis will absorb all these qualities, subject to proper and long infusion.

Dried plum fruits are also used in extensive production of elite alcoholic products. Due to their taste, the fruits help alcohol acquire notes of languor and astringency.

Ingredients

Cooking method

Grind all the spices with a mortar. If you don't have a mortar, try using a regular spoon or wooden masher.
Wash the prunes and dry them well, laying them out on a clean towel. Select only good fruits - rotten, having a strange smell or traces of incipient spoilage are categorically not suitable. They can ruin the whole taste of the drink.
Place all the ingredients in a glass bottle or jar - spices, prunes, tea leaves.
Fill everything with moonshine. Stir.
It should be insisted for at least 7 days in a dark, cool place, constantly shaking (1 time per day).

Strain before use. The longer the composition is infused, the richer the taste will turn out. Homemade cognac from moonshine with prunes, the recipes of which have many variations, is a great alternative to a digestive drink.

Drink with oak bark (Latgalian cognac)

Since ancient times, winemakers and moonshiners have used oak barrels to improve the taste and aroma of the prepared drink. Wood exerted its considerable influence on alcohol, endowing it with beautiful languid notes. However, if you do not have such a barrel, do not be upset, to give cognac home cooking noble notes, a simple oak bark is quite suitable.

Ingredients

Cooking method

Finely chop the nutmeg (can also be used whole).
Mix all the spices together and fill them with moonshine. Place a cinnamon stick (whole) in a container.
Infuse the drink for 3-4 days, shaking occasionally. Then take a sample to determine the most optimal taste for yourself. If the taste does not seem saturated enough, let the cognac brew for a few more days.
Strain before serving.

Video review of making cognac on oak chips

coffee cognac

How to make cognac from moonshine? Very simple. Take advantage of our simple recipes- a coffee drink with a pleasant aroma, infused with raisins and rose hips, will be a treat worthy of any holiday table.

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Ingredients

Coffee - 10 grains;
Rose hips -10 dried berries;
Black raisins (you can take any, but with black the taste will be more saturated) -10 berries;
Vanilla sugar - on the tip of a knife;
Moonshine purified double distillation - 1 liter.

Cooking method

Thoroughly wash the rose hips and raisins and dry them. Choose only good berries, without mold, signs of incipient decay, etc. Cut the berries into two halves (you can use the whole berries).
Place all ingredients in a glass bottle and fill with moonshine.
Insist at least 20 days. Periodically shake the tincture, as if stirring all the contents.
Strain before serving.

Coffee cognac has a rich color and a pleasant aftertaste. Serve chilled with ice cubes.

Tincture on honey and prunes

This recipe was used by our grandparents. Time-tested, it really justifies itself and the name "homemade cognac". Astringent taste, pleasant aroma and incredible aftertaste make the drink an excellent addition to the table.

Ingredients

1 liter of purified moonshine;
3 tablespoons of honey (honey of your choice)
A pinch of vanilla - no more than 0.5 teaspoon;
120 gr. prunes.

Wash and dry prunes.
Put honey, prunes, vanilla in a glass container.
Fill everything with moonshine. Mix thoroughly.
Infuse for at least 3 weeks, shaking occasionally. Cognac will be infused until the honey is completely dissolved. Previously, the drink should not be consumed.
After the aging process, strain and bottle the drink.

Tincture on honey and prunes has a pleasant sweetish aftertaste. It not only helps to relax, but also gives strength. After all, it was not for nothing that since ancient times in Russia people drank mead - infused alcohol with honey.

herbal tincture

Herbal tinctures have always been very popular among the population. They not only have a refreshing, pleasant taste, but also carry a lot of useful substances. Herbal tincture on moonshine (herbal cognac) will appeal to both men and women.

Ingredients

1 tablespoon of good black tea without additives (no flavors, fruit fillers etc);
1 teaspoon of galangal root (sold in a pharmacy) - a plant of the ginger family, has similar properties to ginger;
Ginger, fresh 0.5 teaspoon;
Hawthorn - dried berries 1 handful no more;
0.5 teaspoon lemon zest

Cooking method

Mix tea, galangal, ginger, hawthorn in a glass container. If you purchased herbs not in crushed form, then you should first grind them.
Pour everything with purified moonshine.
Add finely grated lemon zest. When cutting the zest from a lemon, make sure that the white part of the peel does not get into the tincture. This will give it a bitter, unpleasant aftertaste.
Leave for at least 2 weeks.
Strain the drink and keep for 3-4 months in a dark, cool place.

It is necessary to withstand the product after its complete preparation and straining procedure. Thanks to this, the taste is full, tart, with a slight sourness.

Ladies Chocolate Cognac

This simple drink will appeal to the fair sex. The sweet taste of chocolate will drown out the bitter notes of alcohol, and the dried fruits present in the composition will give an unusual aftertaste.

Ingredients

1.5 - 2 liters of purified moonshine;
1.5 cups of pure water;
3 cups of granulated sugar;
10 pieces of prunes;
A bag of vanilla sugar - 30 gr.;
Bar of dark chocolate without additives.

Cooking method

There are many variations of sweet cognac drinks for ladies. You can also add some milk or cream to the recipe for a softer, delicate taste. When cream is added, cognac will turn into liquor.

Cognac from moonshine is a recipe, the preparation of which will not take you much time. It is enough to put all the ingredients in a glass container and pour it with purified moonshine. Don't forget to let the alcohol brew. The more time passes before its use, the more interesting taste it will acquire. Such a drink can be used daily after meals as a digestif or served at the festive table. Believe me, if you do everything right, the cognac will taste no different from what you can buy in the store, and maybe even tastier and more aromatic.

Video recipe for coffee and orange cognac

Chocolate tincture is one of the simplest and fastest (prepared in 12 hours) options for dessert alcohol. The drink is very popular in the West, where it is drunk in pure form or added to cocktails. Also, this tincture goes well with coffee.

For the preparation of chocolate vodka, pure sweet or bitter dark chocolate with a cocoa content of 50-80% is ideal. It is desirable that the composition does not contain fillings and nuts, which make the taste unpredictable.

Of the additives, only the presence of caramel is allowed, for example, Mars bars give an interesting aftertaste. It is better not to use milk chocolate, otherwise you will get sweet vodka with milk.

The ideal alcoholic base for chocolate tincture is light (white) rum. At home, vodka is often used, diluted with water up to 40-45% ethanol or well-refined moonshine (preferably double-distilled fruit or sugar distillate).

Ingredients:

chocolate - 150-200 grams (2 tiles);
vodka (alcohol, moonshine, rum) - 0.5 liters;
sugar - to taste (optional);
vanilla, cinnamon, cloves - to taste (optional).

The amount of sugar depends on individual preferences and the initial sweetness of the chocolate bar. You can enrich the taste of the tincture with cloves, cinnamon or vanilla, but the main thing is not to overdo it and do not use these additives all together in one drink.

chocolate tincture recipe

1. Cut or break the chocolate into small pieces.

2. Prepare water bath: half-fill a medium-sized saucepan with water, bring to a boil, reduce the heat to below medium, then place a clean bowl or other smaller saucepan over the steaming saucepan.

3. Melt chocolate in a water bath until liquid, stirring occasionally. The heating time depends on the cocoa content of the chocolate - the harder the chocolate, the longer it will take. Usually the whole process takes up to 5-6 minutes. The caramel takes the longest to melt.

To speed up the process, you can add 50-100 ml of vodka to the heated chocolate, but boiling should not be allowed.

4. Pour the alcohol base into the infusion container (a liter jar with a metal lid is suitable), add hot chocolate. Stir until the mixture becomes homogeneous. Close the lid and cool to room temperature.

5. Taste the chocolate tincture. Add vanilla, cinnamon or cloves if desired. Sweeten with sugar to taste. Mix. Close hermetically.

6. Leave in the refrigerator for at least 12 hours to improve the taste (better for 2-3 days). Remove cinnamon and cloves (if any) from the drink.

It seems that the news that, according to international standards, cognac is made exclusively in France will not be news to anyone. Moreover, only six French districts can produce a drink under the Cognac brand. Everyone else is required to call the alcoholic product they produce "Brandy". But all these conditions are valid only for international trade. In domestic markets, manufacturers have the right to name their products whatever they like. And you, too, having mastered the preparation, have every right to put the aforementioned drink on the table, and not hide it behind the modest word “brandy”.

Homemade cognac. Recipe

It is quite possible to make a drink from moonshine, the color and taste reminiscent, if not French, but Georgian or Armenian, but still cognacs. However, not all connoisseurs of this drink drink exclusively Camus and Napoleon with Courvoisier. Winston Churchill, for example, preferred the Armenian Dvin to all cognacs.

In fact, cognac is infused with grape alcohol. That is, it is possible, without greatly sinning against the truth, to say that the French simply store moonshine in barrels for several years, and then sell the resulting drink under the Cognac brand.

And even though few people drive pervach from grapes, we still know how to make moonshine like cognac. The technology is simple: you will need the original product and some spices.

Any manufacturer of pervacha knows how to make moonshine like cognac - for this, you just need to insist the resulting drink on walnut membranes or simply add tea leaves to it. But it will not be brandy at all, but simply colored moonshine. And both in taste and smell. But in cognac, first of all, the bouquet is valued. We will deal with you differently.

We will double-distill our pervach, getting rid of most of the aldehydes in the liquid, and purify the distillate with potassium permanganate and activated charcoal. Yes, it will take more than one day, and even more than one week. But you want to know how to make moonshine like cognac, and not a slop that looks like it. Moreover, we do not force you to infuse moonshine for five to seven years. oak barrels, so a couple of weeks looks like nothing compared to five years...

After waiting until all the muck in the liquid settles to the bottom, it needs to be filtered and, preferably, overtaken again, but no one will insist on this point. Pour it into an enameled saucepan and put on low heat, covered with a lid - you don’t want part of the future cognac to evaporate, do you? For 3 liters of strong moonshine, you put 3 peas, 3 tablespoons of sugar, 2 teaspoons of tea leaves, vanillin on the tip of a knife and a little bit of cinnamon. Experts also advise adding 2-3 carnation inflorescences and 2 bay leaves, but you can do without them. But to add flavor to the drink, it does not hurt to put two tablespoons of oak bark into the moonshine.

In no case do not bring the liquid to a boil: it should be hot enough so that the tea can give it its noble color. As soon as the moonshine is close to boiling, immediately turn off the stove. Let it cool down a bit and pour into bottles. The future cognac does not need a particularly long exposure, and after a couple of days after filtration it is completely ready for use.

Now you know how to make moonshine like cognac, and you can serve an almost real noble drink on the table. For greater effect, we advise you to put it on the table in authentic bottles. You will see for yourself that most guests will never recognize a forgery.

A real strong alcoholic drink - cognac came from France, is made from traditional cognac grape varieties and is named after the city of Cognac, to which it owes its appearance. Chocolate cognac, rather, refers to cognac tinctures, and combine cognac with chocolate in different types also invented by the French. Moreover, this is not a cognac drink with a taste of chocolate, which can be quickly prepared with the addition of an appropriate aromatic additive, but a real tincture with an amazing taste and useful properties. You should learn more about how to prepare such an alcoholic drink and a treat at the same time, and even save money at the same time.

Cognac with the taste of bitter or milk chocolate - the combination, at first glance, is unusual. However, connoisseurs of such a drink can be found not only among gourmets. For preparation, you should choose good quality chocolate, preferably bitter or black with a high content of cocoa beans, without additives. The recipe uses chocolate chips(grated chocolate).
Cognac with chocolate in the form of a snack on holiday table has nothing to do with an aged drink, which is perceived in a completely different way. Homemade chocolate cognac will add zest to romantic dinner, will appeal to women and gourmets. Prepared from products prepared in advance, without adding any flavors.

How to make chocolate cognac at home

It would be logical to prepare such a drink using real expensive cognac. However, drinking alcoholic drink nicer in its purest form. It is also not recommended to use a cheap product due to possibly low quality. Making your own brandy with an exquisite chocolate taste at home is no less a pleasure than trying it. Delicious and useful tincture prepared in several ways.

Cognac chocolate for any occasion

Cognac at home is not prepared quickly. It is recommended to prepare:

Vodka / diluted alcohol / grape moonshine - 1.5 liters.
Black/dark chocolate 100 g (1 bar).
Sugar - 3 stacks.
Vanillin on the tip of a teaspoon.
Purified water (filtered) - 1.5 stack.
Oak bark (pharmacy) - 200 g.

Chopped (grated) chocolate is heated in a water bath, it is important not to overheat, bring to a thick mass, turn off. While stirring into a warm mass, slowly pour in alcohol, add vanillin.

Sugar should be mixed with water and dissolved without heating too much to make a warm syrup.

The syrup is poured into the chocolate mass, mixed.

Not all fans of home-made alcoholic beverages have an oak barrel in their arsenal. If there is none, oak bark is poured into the prepared glass container. Less sediment in the prepared drink will give oak pegs, carved independently or purchased at a building materials store. Wash the pegs thoroughly, scald with boiling water. They will add tannic notes to the taste. However, only special oak barrels will provide real oak tannins with all the accompanying elements. Infuse for two weeks in a cool place. Can be aged for about two years. Every two or three days the container is shaken. The expected strength is 25-30 degrees. Strain before use.

Cooking methods may depend on taste preferences. For lovers of moderately sweet drinks, sugar syrup can be omitted. Sweet tooth can add dried fruits and cinnamon to the composition.

Such a drink will adequately complete the feast as a digestif. Will invigorate after a long day at work, warm in frosty weather, keep up the conversation in any company. At a dosage of no more than 30 g per day, it lowers blood pressure.

Cognac with milk chocolate

The secret is not the addition of milk chocolate. In this composition, milk is an additional ingredient (fat content is low).

For cooking, you need to replace water with 1.5 cups of milk in an already known recipe. Stand in a cool place (refrigerator) for 5-7 days. It has more gentle and soft properties, will appeal to women. Served chilled. The aging period is minimal, they are usually consumed after infusion due to the content of milk in the drink.

A dessert drink is drunk slowly, enjoying every sip. Pairs well with citrus fruits, bananas and nuts. The evening will be pleasant, and the mood will be chocolate.