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More information about NORGIN Premium Egg Liqueur Salted Caramel Cocoa
Welcome to the land of milk and honey! Our NORGIN Premium Eggnog Salted Caramel Cocoa is creamy, warm and simply irresistible. Let yourself be seduced by this exquisite creation!
This fabulous composition will surprise you with a hint of salt, which, together with a seductive hint of caramel and cocoa, offers a taste experience in a class of its own. A real treat that will tantalize your senses and leave you wanting more!
We focus on the highest quality: instead of cream, we only use fresh, free-range eggs, which ensures an incomparable creaminess. The result? A lactose-free egg liqueur that is not only gluten-free, but also contains no artificial flavorings, colorings or emulsifiers. Simply pure, simply NORGIN - premium all along the line!
Our newest family member stays fresh for around 2 years thanks to the original seal. After the first delicious sip, we recommend enjoying it for the next 6 months and storing it in the fridge. Because you'll love it!
Whether pure, on a warm waffle or in a tempting chocolate cup - our eggnog is a true all-rounder and makes for unforgettable moments of pleasure. Dare to be adventurous and discover the variety of possibilities with NORGIN Premium Eggnog Salted Caramel Cocoa.
Try it out and let yourself be enchanted! Cheers!
| Contents: | 0,5 Liter |
| Beverage type: | Liqueur |
| Odor: | Marzipan |
| Country: | Germany |
| Place: | Nordenham |
| Manufacturer: | NORGIN |
| Food companies: | Dirk Vowinkel, Rüstringer Straße 14, D-26954 Nordenham |
NORGIN
We are often asked how one gets the idea to produce one's own gin. Well. Anyone who has a dog knows that you have quite a bit of time to think and philosophize during all those walks. So at some point, as absolute gin lovers, we found ourselves engrossed in a conversation about how it would be to make our own gin from the special plants of the Wadden Sea. And if you already have the first idea, you might as well start looking for the perfect ingredient. What immediately caught our eye was the Queller. That little plant by the wayside that is so delicate and yet so hardy. It survives hundreds of saltwater floods every year and is already causing a stir in upscale restaurants as sea asparagus. At some point, we actually had a small distillation plant in front of us and tinkered with the perfect recipe that harmoniously reflects the North Sea and its contrasts. In the meantime, this...
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