HOMEMADE CHOCOLATE LIQUEUR

1 1/2 cups sugar
3/4 cup water
3 cups vodka
5 tablespoons Hershey's unsweetened cocoa powder
1 vanilla bean, split

Combine sugar and water in small saucepan; cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low; simmer, stirring occasionally, until sugar has completely dissolved. Remove from heat; cool to room temperature.

Measure 1 cup of the mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart glass container. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days.

Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let drip overnight as cocoa residue is very thick.) Repeat straining process if residue remains.

Remove vanilla bean. Cover tightly; let liqueur age in cool, dark place for at least 1 month.

Makes about 1 quart
Source: Hershey's Chocolate Treasury