Tempus Fugit Crème De Cacao is a Chocolate & Confectionery Liqueurs from the Tempus Fugit Liqueur brand crafted in United States .
Tempus Fugit Crème De Cacao stands out for its authentic recreation of a 19th-century recipe, using cacao and vanilla from their native regions. Interestingly, this liqueur contains no dairy despite the "crème" in its name - the term actually refers to its rich, silky texture rather than any cream content.
Tempus Fugit Crème De Cacao stands out as a meticulously crafted, all-natural liqueur that captures the essence of pure cacao, offering cocktail enthusiasts an authentic chocolate experience. Unlike many commercial alternatives that rely on artificial flavors, Tempus Fugit uses real Venezuelan cacao and Mexican vanilla beans, resulting in a rich, complex flavor profile that elevates classic cocktails like the Grasshopper and inspires new creations.
Tempus Fugit Crème De Cacao shines in chocolate-forward cocktails, adding rich cocoa depth without overwhelming sweetness, but it's equally delightful sipped neat or over ice as an after-dinner treat. This versatile liqueur is perfect year-round, though it's especially comforting on chilly evenings, and pairs beautifully with desserts like tiramisu or dark chocolate truffles, as well as complementing the flavors in savory dishes featuring mole sauce.
Nose: Rich cocoa and dark chocolate dominate, with hints of vanilla bean and roasted coffee. There's a subtle undertone of cinnamon and nutmeg, reminiscent of Mexican hot chocolate.
Palate: Velvety and full-bodied. Intense bittersweet chocolate flavors mingle with notes of cocoa nibs and vanilla. A slight sweetness reminds of milk chocolate, balanced by a touch of earthy bitterness. Faint spice notes add complexity.
Finish: Long and lingering. The chocolate notes persist, gradually transitioning to a pleasant cocoa powder dryness. A subtle warmth from the alcohol emerges, complemented by a final whisper of vanilla and spice.
Tempus Fugit Crème De Cacao is crafted using a 19th-century recipe that calls for Venezuelan cacao beans, Bourbon vanilla pods, and other aromatic spices. The ingredients are macerated in spirits, then distilled in copper pots to create a rich, complex liqueur that captures the true essence of chocolate without relying on artificial flavorings or colorings.
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View RecipesIf you want to make a Chocolate Orange Espresso Martini, (see Difford’s Guide) I would recommend this. The stuff you find at your local liquor store won’t cut it.
Friends won’t let friends drink crummy Crème de Cacao
I bought this to make a cocktail, the 20th Century.
The stuff they had at Total Wine didn’t cut it.
This did.
Give it a whirl, you won’t regret it
Too hard to choose? Send a gift card.
Please drink responsibly. CA Residents: Proposition 65 Warning.
