Creole coffee
Allergens:
Ingredients for 5 portions
Calculate portions
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
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.
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