Summary

Ingredients

• 200 ml cream, cold
• 1 teaspoon sugar
• 500 ml coffee
• 160 ml egg liqueur
• 1 teaspoon cocoa powder

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Instructions

1. Pour the cream into a mixing bowl and whisk briefly, add sugar and whip the cream until it is almost stiff. Brew fresh coffee and stir into the eggnog in a thin stream. Pour the coffee mixture into eight heat-resistant glasses or cups. Use a spoon to add a small dollop of cream to each egg liqueur coffee. Put the cocoa powder in a small tea strainer and lightly dust the icing with it.