- 1 1-liter bottle 151-proof rum
- 2 vanilla beans, each split lengthwise
- 1/4 cup cocoa nibs
- Pour rum into large bottle; add vanilla bean halves and cocoa nibs. Close bottle; set aside for 3 weeks, shaking bottle every day to mix ingredients. Strain liqueur into another bottle.
- Bits of shell-roasted cocoa beans; available at many specialty foods stores and from .