The base of Ingendael Coffee Liqueur is malt wine. To this, strongly concentrated coffee is added, for which we use Ugandan coffee roasted by Slurbb in Kerkrade, and caramel made from cane sugar. We let this mixture rest for about four weeks so that the different ingredients have time to come together into one beautiful whole. We call this process marrying. The alcohol content is 25%. The coffee liqueur is delicious over raisin ice cream or with coffee (with a bit of whipped cream).
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