Creamy Christmas liqueur

Ingredients for 1 servings:

• 400 ml whipped cream, fat content unimportant
• 100 g chocolate (semi-sweet chocolate)
• 100 g milk chocolate
• 50 g hazelnut nougat cream
• 250 ml whiskey, brandy, vodka or grain alcohol
• 1 tbsp forest honey
• 1 tbsp, leveled gingerbread spice or speculatius spice
• 1 tsp, smothered cinnamon

Instructions

Working time approx. 30 minutes; Rest period approx. 4 days; Cooking/baking time approx. 10 minutes; Total time approx. 4 days 40 minutes

not so “spirited”

First, rinse a 750 ml bottle with boiling water and sterilize it, i.e., leave the water in the bottle for 10 minutes. Bring the cream to a boil, reduce the heat, and melt the chocolate and hazelnut spread, stirring constantly. Then stir in the honey and spices. Season to taste and add more seasoning if desired. Allow to cool, stirring occasionally. Add the alcohol and blend with a hand blender until thickened. The liqueur can now be poured into the bottle and left to rest and infuse in the refrigerator for 4-5 days. After this time, it will keep refrigerated for about 2 weeks, if it even survives the time. It also makes a great last-minute gift.