How to make
Load yourself with patience because you're going to need 10 days for this recipe. Firstly, make the caramel from the sugar. Use a coffee pot to make it easier. Put sugar and a few drops of water in it.
The caramel needs to be golden brown but be careful not to burn it! Bake the sugar on low heat to prevent this. This way you can react in time.
Then pour in a glass of the alcohol, chopped ginger, cinnamon, honey and two vanilla packets. Close tightly so it doesn't evaporate out and leave it for five days, occasionally shaking.
It's difficult for sugar to melt in alcohol but after five days it does. Then put 2 egg yolks in a large glass or enamel bowl, stir well and add half the cream. Before you open it, however, the package must be well shaken.
Mix again, add the condensed milk and instant coffee dissolved in a spoon of water.
After stirring once again, add the remaining cream, the other 2 vanilla packets and pour the alcohol in which you had soaked the cinnamon and ginger through a fine strainer. Mix again.
Add the rest of the alcohol and stir. Transfer into a 6 1/5 cups (1.5 liter) bottle and leave it to rest in a cold place for five days.
Then transfer it into beautiful bottles. Some prefer it with a cube of ice in the glass. I prefer it in a larger glass filled to the brim.
