Caramel cream liqueur

Ingredients for 1 servings:

• 300 g sugar
• 200 ml milk (whole milk)
• 4 eggs, including the yolk
• 150 ml schnapps, pure alcohol
• 150 ml water, distilled
• 1 pinch of cinnamon

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat the sugar in a pan and slowly brown over moderate heat, stirring constantly. When the desired color is achieved, add the milk and heat. Whisk the sugar mixture with the egg yolks, alcohol, water, and cinnamon powder vigorously in a hot water bath until all ingredients are well blended. Then let it cool. Pour the liqueur into a bottle rinsed with boiling water and seal tightly. Instead of pure alcohol, you can also use rum, whiskey, brandy, or fruit brandy, but omit the water. The liqueur will keep for about 3 weeks in the refrigerator.