Summary

Ingredients

• 200 g chocolate, white
• 350 g cream
• 200 g milk
• 1 vanilla pod (s)
• 75 g powdered suar
• 200 g double rain
• 50 g liqueur (liqueur 43)

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Instructions

1. Heat the milk, cream, vanilla pulp and powdered sugar in a saucepan. Add the white chocolate in pieces and stir until it has melted.
2. Add corn and liqueur 43, stir and heat for 4 minutes. Fill the drink hot into bottles, close immediately and put in the refrigerator after cooling.
3. For preparation in the Thermomix, put the chocolate in pieces, cream, milk, vanilla pulp and powdered sugar in the mixing bowl. Heat for 5 minutes at 90 degrees on level 3. Add double grain and 43er and heat for 4 minutes at 90 degrees on level 3.
4. Shake again before serving. The liqueur can be kept in the refrigerator for about 3 - 4 weeks.