Roughly chop the chocolate and nougat and melt in a water bath. Add sugar, vanilla sugar and coffee and stir. Mix the cream and milk and add slowly, stirring constantly. Let cook for about 5 minutes. Take off the stove and let cool down a bit.
Slowly pour in the whiskey and amaretto and beat with the mixer for approx. 3 minutes. Pour into a bottle and let it cool for several hours at room temperature. Shake several times in between.
Keeps tightly closed in the refrigerator for approx. 3-4 weeks.