Nougat – Liqueur

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 d 30 mins
Course	Drinks
Cuisine	European
Servings (Default: 3)

Ingredients

2 vanilla pod (s)
2 tablespoon coffee powder, instant
700 ml rum, brown
400 g cream, nut nouat cream (or a more chocolatier alternative)
250 g powdered suar
400 ml cream

Instructions

Halve the vanilla pods lengthways, scrape out the pulp. Dissolve the coffee powder in about 1-2 tablespoons of hot water. Mix the vanilla pulp + dissolved coffee + rum + nougat cream + powdered sugar (if necessary sift through) well. Let the vanilla pods steep overnight in a cold place (refrigerator?).
Strain the next day. Whip the cream until semi-stiff and stir in. Fill into tightly sealable bottles (about 3 bottles of 500 ml each), close and store in a cold place. Shake briefly each time before serving.
Tips:
This liqueur tastes good on its own, for example - but also in ice cream cups, in a trifle, with crepes, cream pudding, chocolate muffins with cream cheese glaze, quark strudel, etc. It can be kept for around 3 weeks (stored cold).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.