Chocolate Advent Liqueur
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml whipped cream
- 100 g chocolate, dark
- 2 teaspoons gingerbread spice
- 200 ml schnapps, (grain)
Print Recipe
Pin Recipe Instructions
- Put the whipped cream in a saucepan, bring it to the boil briefly and then remove it from the stove.
- Roughly chop the chocolate and add to the cream with the gingerbread spices. Stir well until the chocolate is completely melted. Then let it cool down.
- Finally stir in the grain.
- It is best to let the Advent liqueur go through for a day - enjoy afterwards!
- Stored in the refrigerator, the liqueur will keep for at least 1 month.
- Makes approx. 500 ml of finished liqueur.
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