Bring the milk, sugar and cinnamon stick to the boil and then dissolve the chopped nougat and chocolate in it. Mix the two egg yolks with 2 tablespoons of sugar, add a ladle of hot nougat milk and add to the rest of the milk. When everything has cooled down a little, stir in the cream and after it has cooled down completely, add the alcohol. Pour through a sieve and fill into bottles.
Do not store in the refrigerator, otherwise the liqueur will be too tough.
Ingredients
Print Recipe
Pin Recipe