Summary

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

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Instructions

1. 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?).
2. 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.
3. Tips:
4. 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).