Heat roughly 100 ml of the whiskey with the sugar, vanilla sugar, cocoa powder, and coffee in a saucepan on medium heat or in the microwave, stirring occasionally, until the sugar dissolves completely—about 3–5 minutes. Do not boil. Let cool for 5–10 minutes (or place the pot outside in cold weather to cool faster).
While the mixture cools, whip the cream until it forms soft peaks (semi-stiff consistency).
Stir the egg yolks and remaining roughly 150 ml whiskey into the whipped cream.
Stir in the cooled whiskey-sugar mixture until fully combined. A hand blender or food processor with whisk attachment works well.
Transfer to a serving container and refrigerate immediately. This drink contains raw eggs; keep refrigerated and consume within 2 days.
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