Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.