Spiced Chocolate-Espresso Vinegar

By • May 4, 2013 2 Comments

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Author Notes: In my kitchen chocolate rules and chocolate vinegar has been on my mind ever since I experimented making chocolate vinaigrette for V-Day.

A few days after posting on my humble recipe site a fellow blogger, Chef Mimi, messaged about the chocolate vinegar she was on a mission to make; a wonderful recipe made by infusing white balsamic with cocoa nibs for a week, a recipe I made and liked very much.

However, I was after darker, richer, spiced vinegar with a hint of espresso so I experimented - first infusing dark balsamic and cocoa nibs and second using cocoa powder and simmering all ingredients for a short time. The tastes were similar, the second version was instant gratification and I’m all for that.

Here is my chocolate vinegar version, home tested in a variety of ways and well received.

Let your imagination run wild with uses if you decide try this!


Makes 1 cup ++

  • 1-1/3 cup balsamic vinegar
  • 15 coffee beans
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 2 tablespoons dark cocoa powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup agave
  • Couple pinches of salt
  1. Add all ingredients to a sauce pan bring to a boil, turn heat down and simmer for 30 minutes, stir a few times. Cool.
  2. Strain through fine mesh once or twice – until the vinegar is clear and smooth looking.
  3. Funnel into a glass container with spout or a Mason jar.
  4. Note: For a thicker, rich vinegar simmer and stir to desired consistency.

More Great Recipes: Chocolate|Condiments