Christmas Liqueur
A spiced Christmas cream liqueur flavoured with chocolate, coffee and the classic Lebkuchen spice mix.
Ingredients
| 6 pcs | egg yolks | |
| 200 g | sugar | |
| 1 | vanilla | |
| 250 ml | cream | |
| 200 g | chocolate | |
| 1 tsp | 5 ml | instant coffee |
| 700 ml | cognac | |
| — | peel of 1 orange, in a spiral, without the white | |
| 2 each grains | allspice and black pepper | |
| a pinch each | cinnamon and nutmeg | |
| 3 | green cardamom capsules, opened | |
| 20 | anise seeds | |
| 1 | small piece of ginger, peeled |
Instructions
- Bring the cream to a boil with the coffee and chocolate, stirring until it thickens slightly. Let it cool.
- Beat the egg yolks to a thick foam with the sugar and vanilla.
- While stirring, pour in the cream, then the cognac.
- Pour into a large bottle and add all the spices. Leave in a cool place for 1-2 days, until the aromas develop.
- Strain through cheesecloth and bottle. Store in the refrigerator.
- The spices are those typical of the so-called Lebkuchen mix, which is also used to bake Christmas gingerbread. The recipe calls for this mix; I have listed the ingredients in quantities I found on another site. There are no exact quantities for the individual components of this mix, i.e. every confectioner has their own and keeps it secret. It can be varied.