Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
By Tara C.
Choosing a favorite Food Lush post is tough. I was a reader before I started writing here and I have enjoyed so many posts over the last couple years. And I can't tell you how much fun I have had writing here. Erica H. never fails to make me laugh. Her Summer Party: Sundae Bar post is one of my favorites. This party looks on par with a visit to Willy Wonka's factory. In terms of my own posts, the Harry Potter and Downton Abbey cookbook reviews/giveaways were insanely fun to write.
When pondering what to write for my last post at Food Lush, it did not take me long to realize that I must hijack this opportunity for my own nefarious purposes. That's right, I'm not leaving without asking for advice one last time. How could I not take advantage of this access to you fine, food and drink-loving readers?
Anyway, I made cacao-infused vodka. Essentially, this involves adding a bunch of cacao nibs to a bottle of vodka, and shaking it daily for about a month to allow the nibs to release their chocolately-goodness into the vodka.
It seemed like a good idea at the time. Now I'm wondering what I should do with cacao-infused vodka. Is this something that people drink straight? Do you have suggestions for a fabulous cocktail or mix that would work well with chocolate-flavored vodka?
I heard just the other day that cocktails only came into fashion in the 1920s as a way to cover the off-putting taste of homemade spirits during Prohibition in the U.S. There was even a joke on a recently episode of Downton Abbey in which the Dowager Countess scoffed at the new-fangled cocktails. So maybe a cocktail is not entirely necessary, but it might be tasty.
Also, since I've never infused anything in anything else, I'm not entirely sure what to do at the end. Right now, the little cacao-nibs are all swollen and bloated with vodka and appear to be taking up a lot of space in the bottle. Before using, I assume I need to strain the nibs out and then pour the vodka back into the bottle? I'm curious to see how much liquid is left since it looks like the cacao nibs have soaked up a lot.
So, please tell me--if you had cacao-infused vodka, what would you do with it? I'd be ever so grateful to know. Thank you for reading. I'm blowing you kisses across the Internet.
(photo from: me)