Coffee cream liqueur

Ingredients for 1 servings:

• 1 small bottle(s) of liquor (corn liquor, white rum or vodka, 0.7 l)
• 120 coffee beans
• 100 g sugar
• some vanilla sugar
• 250 g cream

Instructions

Working time approx. 5 minutes; Rest period approx. 10 days; Total time approx. 10 days 5 minutes

Take about 150 ml from a bottle of schnapps, then add the sugar, vanilla sugar, and about 120 coffee beans (unground – about twice the size of a shot glass). Screw the cap back on the bottle and shake vigorously once a day. When all the beans have sunk to the bottom (after about 10 days, but they can stay in longer if you like), filter through a sieve lined with kitchen paper and add the cream. Blend for a few minutes with a hand blender. Enjoy well chilled. Since the cream always settles a little after a while, simply shake it. I usually make 5 bottles at once, and then pour the excess from 4 bottles into a 5th, so I have either a supply and/or something to give away. I only add the cream when it’s ready to be consumed.