Creole coffee

12 min
Suitable for vegetarians
Type of dish: Coffee, chocolate and infusion
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Ron Bacardí 0.3 l
Brown sugar 0.08 kg
Pasteurised egg yolk 0.06 kg
Espresso coffee 10.0 ud
Sugar sachets 0.04 kg
See Recipe
Coffee 0.08 kg
Elaboration
  • In a suitable pitcher, burn the rum together with the brown sugar.
  • Mix the egg yolks together and gradually add the burnt rum, still hot. Beat until well mixed.
  • In a small jar, make a double black coffee.
  • In a slender glass or a tall, narrow glass, pour in the egg and rum, and on top of it the coffee with the help of a spoon to avoid mixing.
Nutritional information (1 portion)
Energy
315.87
kcal
Carbohydrates
24.81
g
Proteins
4.04
g
Lipids
4.78
g
Fiber 9.31 g
Saturates 1.69 g
Monounsaturated fatty acids 1.24 g
Polyunsaturated fatty acids 1.3 g
Cholesterol 134.4 mg
Calcium 47.92 mg
Iron 3.72 mg
Zinc 0.6 mg
Vitamin A 64.2 ug
Vitamin C 0.0 g
Folic acid 19.12 ug
Salt (Sodium) 37.92 mg
Sugars 23.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.