Creme De Cacao

  • 1
    Lbs.
    Cacao Beans
  • 2
    cups
    Sugar
  • 2
    Bottles
    Brandy
  • 1
    tbl
    Vanilla Extract

Roast the beans until nearly charred; soak in the brandy for a week. Boil the sugar in water to make a thick syrup; allow it to cool and then combine with the brandy. Add the vanilla extract; strain and bottle for future use.