Summary

Ingredients

• 250 ml whipped cream
• 100 g chocolate, dark
• 2 teaspoons gingerbread spice
• 200 ml schnapps, (grain)

Print Recipe Pin Recipe

Instructions

1. Put the whipped cream in a saucepan, bring it to the boil briefly and then remove it from the stove.
2. 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.
3. Finally stir in the grain.
4. It is best to let the Advent liqueur go through for a day - enjoy afterwards!
5. Stored in the refrigerator, the liqueur will keep for at least 1 month.
6. Makes approx. 500 ml of finished liqueur.