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

Instructions

Heat the cream in a saucepan over medium heat until it just begins to boil. Remove from heat and add the coffee or espresso powder and vanilla sugar. Let cool completely.
In a saucepan, combine the sugar and water. Bring to a boil over medium heat. Simmer until the syrup reaches the thread stage (106-113°C / 222-235°F) — test by dropping 1 teaspoon onto a cool plate; when it forms a thin thread, it's ready. Cool immediately by placing the pan bottom in cold water or placing a wet cloth under the pan. Let cool for about 5 minutes.
In a bowl, combine the cooled sugar syrup and cream. Add the chocolate cream powder, cinnamon, and nutmeg. Mix thoroughly, then beat vigorously for at least 1 minute. Refrigerate for at least 1.5 hours.
Pour the cooled mixture through a fine sieve. Add the brandy and mix well. Pour into a decorative bottle and seal tightly.
Store refrigerated and use within 3 weeks.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.