Originally Posted by AgentHubcap
Sanitize in vodka or other high alcohol spirit.
I'm currently doing a chocolate stout, and sanitized in whiskey and added to the fermenter after primary fermentation was complete (dry hop style).
I do a version of this as well. I let it sit in alcohol for a few weeks, but then I strain out the nibs, which leaves you with essentially an extract. This also allows you to easily control how much flavor you want to add.
"Whoever drinks beer, he is quick to sleep; whoever sleeps long, does not sin; whoever does not sin, enters Heaven! Thus, let us drink beer!"
- Martin Luther