Martina`s Baileys
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml whiskey
- 200 g suar
- 2 packs vanilla sugar
- 2 teaspoons coffee, soluble
- 2 tablespoon cocoa powder
- 2 cups cream
- 2 egg yolks
Print Recipe
Pin Recipe Instructions
- Slowly heat approx. 100 ml whiskey with sugar, vanilla sugar, cocoa and coffee powder either in the microwave or in a saucepan until the sugar has dissolved. Not cook! Then let the mixture cool down a bit (in cold weather just put the pot outside).
- In the meantime whip the cream until it is semi-stiff, stir in the egg yolks and the rest of the whiskey. Then stir in the slightly cooled mass (sugar, cocoa, coffee and whiskey). This works very well with a hand blender or with a shaker attachment on the food processor.
- Must be kept in the refrigerator in any case and the egg does not keep for long.
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