Summary

Ingredients

• 4 bottles brandy, 700 ml each
• 125 g coffee beans
• 1 vanilla pod (s)
• 3 tonka bean (s)
• 500 g rock suar, brown

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Instructions

1. Cut open the vanilla pod and place in a large 3 liter bottle with the tonka beans, coffee beans and rock candy.
2. Fill the bottle with the brandy, leave the neck free, there are about 300 ml of brandy left, cork and shake well. Pick up the brandy bottles.
3. Repeat shaking several times a week. After about 2 weeks the rock candy should be dissolved and the beans should no longer float on top, but have settled on the bottom of the bottle. Then the patch is ready. You can leave it to stand even longer, but the ingredients don`t give off a lot of aroma. Strain off the liquid, add the rest of the brandy, stir briefly and pour the liqueur into the branded bottles.
4. Enjoy the attached, slightly warmed up pure in the pin, as a shot in milk or cocoa or as a topping on vanilla ice cream or or