Incendio Recipe

Inspired by Elote Cafe

Time168h

Serves24

House infused chile chocolate liqueur

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Combine all infusion ingredients
In a clean glass jar (about 1 quart or 1 liter), combine the vodka, cocoa nibs, dried ancho chiles, split vanilla bean (with seeds scraped in), cinnamon stick, and orange zest. Seal tightly.
2
Store in a cool, dark place and let the mixture infuse for 7 to 10 days. Shake the jar daily to promote even extraction.

3
After infusion, strain the mixture through a fine-mesh sieve or cheesecloth into a clean container. Press gently on the solids to extract as much flavor as possible; discard the solids.

4
In a small saucepan, combine the granulated sugar and water. Bring to a simmer and stir until the sugar fully dissolves. Remove from heat and allow to cool to room temperature.

5
Add the cooled simple syrup to the infused vodka gradually, starting with 1/2 cup and tasting as you go to reach your desired sweetness. Stir or swirl to mix thoroughly.
6
Bottle the Incendio liqueur in clean glass bottles with tight caps. Seal and store in a cool, dark place. For best flavor, mellow for at least 1 week after bottling.