Viennese Melange

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Drinks
Cuisine	European
Servings (Default: 12)

Ingredients

4 egg (s), very fresh
280 g cane suar, brown
1 vanilla pod (s), possibly 2, which the pulp
4 tablespoon rum, good brown one
250 ml whipped cream, liquid
80 ml coffee, black, strong and cold
100 ml alcohol, 96% (pharmacy)

Instructions

Mix the eggs with the cane sugar and the pulp of the vanilla pods with the mixer until frothy, then gradually stir in the remaining ingredients by hand. (If the coffee taste should be stronger, you can also take 100 ml)
Fill into a bottle and let it steep in the refrigerator for about 1 week, this is when the full aroma unfolds.
Shake well before serving and enjoy in a cool place!
Store in the refrigerator - can be kept for approx. 4 weeks.
Tip: You can also make half the recipe amount if you need less!

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.