Viennese Melange

Summary

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)

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Instructions

1. 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)
2. Fill into a bottle and let it steep in the refrigerator for about 1 week, this is when the full aroma unfolds.
3. Shake well before serving and enjoy in a cool place!
4. Store in the refrigerator - can be kept for approx. 4 weeks.
5. Tip: You can also make half the recipe amount if you need less!