Milk liqueur

Ingredients

• 2 1/2 cups grappa or unflavored vodka
• 2 cups whole milk
• 2 cups sugar
• 2 ounces bittersweet chocolate (preferably 70%), grated
• 1/2 lemon, seeded and chopped, with rind

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Preparation

• Pour the grappa and milk into an impeccably clean half-gallon glass jar with a tight-fitting lid. Scoop in the sugar, chocolate, and lemon.
• Cover the jar tightly and shake well to help the sugar begin to dissolve. It will look curdled; that's as it should be, and perfectly safe.
• Set aside in a cool, dark place and shake or stir with a clean spoon every day for 10 days.
• Set a cheesecloth-lined colander over a bowl and pour in the mixture. When the mixture has finished draining, squeeze the cloth to release as much of the liquid as possible, and discard the solids.
  
• Line a sieve with a paper coffee filter. Pour in the liqueur and let the mixture drip through the clean bowl this can take up to 24 hours.
• Change the filter when it becomes clogged with the residue from the liqueur.
• Pour the liqueur into a decanter with a tight-fitting top. It will keep at room temperature for up to six months.