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Moonshine infused with cocoa. The best moonshine cognac recipes: with prunes, chocolate, Latgale

In the choice of alcohol, as well as in relation to cooking, many people strive for variety and the search for something new and interesting.

A delicious drink will always come in handy during a feast on a solemn occasion or simply emphasize the taste of your favorite dishes. At the same time, it is not at all necessary to spend large sums of money on the purchase of exquisite alcohol, because you can make something unusual yourself from familiar ingredients.

This will help proven and loved by many homemade recipes. One of them is the cooking method. chocolate cognac.

Chocolate cognac is different from other strong drinks and is a dessert. This alcoholic drink has an unusual and elegant taste that will surely appeal to gourmets and lovers of unusual combinations of alcohol with sweets.

The drink combines the natural strong taste of cognac and a subtle aftertaste of dark or milk chocolate, notes of dried fruits, nuts and spices can be felt:

  • Lovers note the softness of taste and its lightness.
  • The color of the drink corresponds to the rich color of cognac.
  • The aroma is quite rich and reveals a bouquet of cognac and pronounced chocolate notes, set off by interspersed with nutty, fruity, floral and sometimes woody scents.

Chocolate cognac is a great choice for those who decide to treat themselves to a new elegant and festive drink, and its recipe is simple, so it's easy to make it yourself at home.

Recipe options vary, and the finished drink is well stored for a long time, without losing its signature taste and aroma.

Recipes for cooking at home

Before starting the process of preparing a drink, you should prepare:

  • Saucepan, or a large saucepan;
  • Kitchen scales;
  • Several cups;
  • Several containers or containers;
  • Large grater;
  • Glass jar with a volume of 3 liters;
  • Glass bottles;
  • Gauze for straining.

Chocolate tincture can be prepared from moonshine, vodka or alcohol.

From moonshine

Compound:

  • Purified moonshine of good quality with a strength not higher than 50 degrees - 1.5-2 liters;
  • Pure water - 300 ml;
  • Dark chocolate - 100 grams;
  • Sugar - 3 cups;
  • Vanilla sugar - 30 grams.

Cooking:

  1. Melt the chocolate over a water bath in a large saucepan or saucepan.
  2. When the chocolate begins to melt, add vanilla sugar and pour in the moonshine, mix thoroughly.
  3. Allow the resulting mixture to cool and insist in a cool dark place for five days.
  4. We make sugar syrup: it is necessary to pour sugar into boiling water and cook until completely dissolved, then cool slightly.
  5. Combine the resulting mixture with chocolate moonshine, mix thoroughly and leave to infuse for another week.
  6. Strain the resulting cognac several times.

The video describes the technology for making chocolate cognac from moonshine:

From alcohol

Those who do not have an appropriate apparatus on the farm can easily replace moonshine with forty-degree alcohol.

Would need:

  • Alcohol 40 degrees - 1.5-2 liters;
  • Pure water - 300 ml;
  • Sugar - 3 cups;
  • Dark chocolate - 1 bar;
  • Vanilla flavor - 5 grams.

The cooking process in this case is similar to that presented in the moonshine recipe, with the exception of the use of alcohol as the main component.

The method of preparation should be based on individual tastes and preferences, and the amount of ingredients may vary.

Those who like moderately sweet drinks may not add sugar syrup to the mixture of chocolate and moonshine or alcohol, and those who want to add extra sweetness and diversify the taste can also add dried fruits or spices to the composition.

From vodka

You can take high-quality vodka as the basis for future cognac, as well as diversify the recipe a little and make the taste more delicate by adding milk.

Would need:

  • Vodka - 1.5 liters;
  • Milk - 1 glass;
  • Dark chocolate - 100 grams;
  • Sugar - 3 cups;
  • Vanilla sugar - 1 sachet.

It is important to remember that due to the content of milk, you need to store the drink as little time as possible, it is advisable to use it immediately after the end of the infusion.

Cooking:

  1. Melt the chocolate in a water bath in a saucepan. In order to speed up this process, the tile can be grated beforehand.
  2. As the chocolate melts, add vanilla sugar and pour in vodka, mix thoroughly.
  3. Allow the resulting mixture to cool and infuse in a cool, dark place for a week, shaking the bottle regularly.
  4. At the end of the infusion time, add the rest of the ingredients.
  5. Pour milk and water into a saucepan, boil and add sugar. Cook over low heat until completely dissolved, and then cool the syrup to room temperature.
  6. Pour the syrup into the chocolate tincture, mix thoroughly and infuse in a dark place for about two weeks.

Reference! Milk chocolate make cognac will make the drink look more like a soft liquor and will surely appeal to beautiful ladies.

At the beginning of the 15th century in Russia, a marvelous drink called moonshine became widespread. Many years have passed since then, but they both persecuted him and continue to persecute him to this day. Brazhnaya tincture heats up and boils for a long time, as a result, alcohol vapors begin to stand out, and moonshine is obtained. Sugar, apples, currants, pears, fruit and berry jams are usually used as mash. We offer to cook unusual moonshine from chocolates, which has a wonderful aroma and a pleasant aftertaste. You don't even have to eat!

Moonshine with chocolate flavor

You can infuse moonshine from various sweets. Perfect caramel, chocolate. All these sweets contain a lot of sugar, so they will perfectly start the fermentation process. We chose chocolates.

Prepare:

  • 3 kg. sweets;
  • 15 l. water;
  • 0.2 kg. pressed yeast.

Moonshine step by step recipe:

  1. We're preparing the brew. To do this, release all the sweets from the wrappers. Grind them by hand or with a meat grinder.
  2. Put to boil in a large container of 15 liters of water. The water has boiled - throw in the crushed raw materials, reduce the burner and cook until completely dissolved. Do not forget to stir, as there is a possibility of burning. The burnt taste cannot be removed.
  3. If you decide to cook mash from different varieties sweets, then they should be dissolved separately, evenly distributing water, and then mix the liquids. This moment is very important, since different candies dissolve in different ways in time.
  4. Wait for the mixture to cool to 30 degrees and pour into the prepared container. Do not pour it to the very brim, leave space - foam will soon form.
  5. Dissolve yeast following instructions. Put them in a container filled with mash. Mix thoroughly. You should not close the lid tightly, it is better to put on a medical glove pierced with a needle on one of the fingers. This stage is similar to the procedure for preparing liqueurs.
  6. Store the mash in a dark room at a temperature not exceeding 20 degrees.
  7. Braga will be ready in 10-14 days. If the glove is blown away, and sediment is deposited at the bottom, it's time to drive it.
  8. Sometimes an oily layer appears on the surface. Be sure to remove it, it will only mess up the process.
  9. Pour the finished mash directly into alcohol mashine, do this carefully, being careful not to mix the sediment and liquid. Strain through a cotton-gauze layer.
  10. Start the race. Remove the first half-liter (the so-called "heads") for domestic needs.
  11. Measure the strength of the drink with an alcohol meter. As soon as it reaches a level of 30 degrees, complete the process.

If the moonshine infused with chocolate is very strong, dilute it with water. Have a great time!

chocolate moonshine

The chocolate strong drink gained great popularity in the Soviet Union, when there were a lot of weathered, spoiled and cheap sweets in rural shops. The people adapted themselves and began to benefit from the current situation. It is undesirable to add marmalade, since in its production a natural thickener pectin is used, which, as a result of fermentation, decomposes to methane, a very dangerous element for health. Never add cookies, they contain a lot of starch and soda, which will ruin your entire moonshine.

Take:

  • 2 kg. sweets;
  • 20 l. water;
  • 0.3 kg. pressed yeast.

Step by step recipe:

  1. Warm up the water. Put crushed candy in it.
  2. Wait for complete dissolution, remove from heat.
  3. Dilute the yeast according to the instructions. Add them to the bulk.
  4. Pour the mash into a large container, but do not fill the dishes, as there should be room for the foam formed during the fermentation process.
  5. Seal the container, place in a warm room.
  6. Start driving in a week.
  7. At the output, you can get up to 5 liters of pure moonshine. Be sure to filter the drink.
  8. Take cotton wool and gauze, make a dense layer of them, pour 2 tablespoons of activated charcoal. Skip the liquid.

Decide on an experiment and make a real mix: combine chocolate sweets, caramel, halva in Braga. Refined taste guaranteed.

Second stage

In moonshine, sometimes they resort to the second distillation, that is, the drink is distilled from the moonshine of the first exit. What is it for? First of all, to improve the quality of the product, it turns out to be softer, more pleasant, stronger and cleaner. How to make double chocolate moonshine?

Step by step recipe:

  1. Dilute a strong drink with cool water, bringing the total degree to 30.

Is it possible to overtake without resorting to dilution? Of course, it is possible, only two points should be taken into account: a strong liquid contains a lot of alcohol, so the moonshine still can catch fire; at the end you will get a small volume of products.

  1. Clear the first run. To cleanse, use potassium permanganate, activated charcoal or baking soda with salt. For example, when using the last components, it is enough to put one tablespoon of salt and soda into moonshine and leave for two hours. It remains to filter. Resort to a water filter or medical gauze folded in layers.
  2. The final stage is the distillation of filtered products. Do not forget to divide the drink into three parts: the head (the first 10%, only for household needs), the body (the main part), the tail (the remaining 10%, the strength of which is less than 40 degrees). The head has an unpleasant odor, you can add the tail to a new mash (loop).
  3. Chocolate moonshine, made by double distillation, tastes like elite varieties of brandy.

Sweets were stale, but it's a pity to throw them away? Do not despair. Now you know great recipes moonshine made from chocolate. Insisting on Braga chocolates, you can get not only a strong, clean, but also insanely aromatic and heady drink. Before use, it is advisable to withstand fresh moonshine for several days.

In contact with

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. Through their palatability, fruits help alcohol acquire notes of languor and astringency.

Ingredients

Cooking method

  1. Grind all the spices with a mortar. If you don't have a mortar, try using a regular spoon or wooden masher.
  2. 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.
  3. V glass bottle or a jar, place all the ingredients - spices, prunes, tea leaves.
  4. Fill everything with moonshine. Stir.
  5. 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)

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

  1. Finely chop the nutmeg (can also be used whole).
  2. Mix all the spices together and fill them with moonshine. Place a cinnamon stick (whole) in a container.
  3. 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.
  4. Strain before serving.

Video review of making cognac on oak chips

coffee cognac

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

Did you like the recipe?

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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

  1. 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).
  2. Place all ingredients in a glass bottle and fill with moonshine.
  3. Insist at least 20 days. Periodically shake the tincture, as if stirring all the contents.
  4. 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". Tart 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.
  1. Wash and dry prunes.
  2. Put honey, prunes, vanilla in a glass container.
  3. Fill everything with moonshine. Mix thoroughly.
  4. 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.
  5. 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

  1. Mix tea, galangal, ginger, hawthorn in a glass container. If you purchased herbs not in crushed form, then you should first grind them.
  2. Pour everything with purified moonshine.
  3. 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.
  4. Leave for at least 2 weeks.
  5. 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;
  • sachet 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.

Prunes for cognac should not be too black, this indicates that it was treated with a glycerin composition before being sold. Excessively light color is also not suitable - such fruits contain fewer nutrients, and their aroma is not so bright.
  • Moonshine for cognac should be of high quality, and the alcohol content in it should not exceed 50 degrees.
  • Making cognac from moonshine at home, the recipe of which you will find above, is quite simple. The main thing is to let it stand in a dark, cool place. Experiment with spices to improve the taste.
  • For bottling and infusion of the product, use only glass containers.
  • If the color of cognac is not intense enough, dilute it with burnt sugar and a small amount of boiled water.
  • For cooking homemade cognac the most commonly used spices are: allspice, cumin, pine nuts, pecan, bay leaf, saffron.
  • When using natural, high-quality ingredients, the final product is similar in its main characteristics to elite brandy.

    • 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

    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 festive 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. Make your own brandy at home with gourmet chocolate flavor- no less fun 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 lovers 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 additional ingredient is milk (the percentage of fat content is low).

    For cooking, you need to famous recipe replace water with 1.5 cups of milk. 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.

    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 neat 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, ethyl alcohol diluted with water up to 40-45% or well-purified 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. In a container for infusion (suitable liter jar with a metal lid) pour the alcohol base, 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.

    If stored in a refrigerator at a temperature close to zero, the shelf life of chocolate vodka is up to 6 months. Fortress - 26-30%.

    It is advisable to prepare the tincture in small batches and drink it over several days, since the drink separates during long-term storage. To restore its properties, simply shake the bottle until the contents again become a homogeneous consistency.