Cappucino – Cream Liqueur
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g cream
- 2 tablespoon coffee powder or espresso powder, instant
- 2 packs vanilla sugar
- 200 g suar
- 75 ml water
- 1 tablespoon pudding powder (chocolate cream powder), without boiling
- 3 pinches cinnamon
- 1 pinch nutmeg
- 200 ml brandy
Print Recipe
Pin Recipe Instructions
- Bring the cream to the boil in a saucepan over low heat. Add the espresso or coffee powder and the vanilla sugar, let everything cool down.
- Meanwhile, bring the sugar to the boil with the water. Let the whole thing simmer until the sugar syrup has reached the thread grade level. Features: Put 1 teaspoon of syrup on a plate and let it drain. When the syrup forms a thin thread (similar to gelling test, sugar thermometer shows 106 - 113 ° C) it has reached the degree of thread. Now cool IMMEDIATELY: Dip the bottom of the pan in cold water or place a wet cloth under the bottom of the pan. Let the syrup cool down for about 5 minutes.
- Then put the sugar syrup and cream in a bowl. Add the chocolate cream powder, cinnamon and nutmeg. Mix everything thoroughly and beat the mixture very vigorously for at least 1 minute. Cool this base mixture for at least 1.5 hours.
- After cooling, pour the whole mixture through a fine sieve, add the brandy and mix everything together. Fill the liqueur into a decorative bottle and close it tightly.
- If kept refrigerated, it can be kept for up to 3 weeks. This liqueur tastes great as a cocktail or over vanilla ice cream. The recipe is sufficient for approx. A 600 ml bottle.
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