Required: 4 vanilla husks; 250g of brown sugar; 0,75 l cream; 1/4 l of whiskey; 1 bar of chocolate or 2 small packets of vacuum dried coffee powder

Recipe for 1.2 liters:

Melt the sugar in a pot under constant stirring. Add the cream and the finely minced vanilla. Heat until the caramelized sugar is completely dissolved and evtl. add chocolate or coffee. Allow to cool and filter with a sieve.
Finally add the whiskey and mix.
You can keep the cream whiskey in clean bottles in a fridge for ca. 2-3 weeks.
Shake before serving!