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
Print Recipe
Pin Recipe 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).
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