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We all met yellow egg liqueur on the shelves of the store, its sugary, creamy taste has always surprised and brought a lot of aesthetic pleasure. But what if you want to cook your own analogue ?!
Especially for you, Vzboltay has prepared the most diverse selection of recipes based on raw egg yolk. It is also worth noting that both chicken and quail eggs are suitable, but in this case, the egg proportion must be increased several times.
eggnog recipes
Cognac-based egg liqueur
Ingredients
Yolks – 8 pcs.
Sugars – 200 g
Vanilla sugar – 1 sachet
Cognac – 500 ml
Method of preparation
Carefully separate the yolks from the whites, place them in a container, add sugar and a bag of vanilla sugar.
Thoroughly grind the whole mass so that it becomes homogeneous, pour into a bottle and add cognac.
Seal the mixture, shake well and let stand for several weeks at room temperature.
Egg liqueur based on condensed milk
Ingredients
Yolks – 8 pcs.
Powdered Sugar – 250 g
Vanilla sugar – 1/2 sachet
Condensed milk – 2 cans
Alcohol – 150 ml
Method of preparation
Mix egg yolks with powdered sugar, vanilla sugar and condensed milk.
Grind all this to a homogeneous mass and pour alcohol.
Withstand a few weeks, the drink is ready. Store in a closed bottle.
Egg liqueur based on boiled milk
Ingredients
Yolks – 6 pcs.
Powdered Sugar – 300 g
Boiled milk – 400 ml
Vanilla stick – 1 pc.
Alcohol – 300 ml
Method of preparation
Soak vanilla stick for 8 days in alcohol.
Then beat the yolks and powdered sugar into foam, then, continuing to beat, add cold boiled milk and alcohol tincture (remove the vanilla).
Pour the liquor into bottles, cork tightly and hold for 1-2 months.
Alternative egg liqueur recipe
Ingredients
Milk – 750 ml
Vanillin – 1 sachet
Sugars – 500 g
Starch – 40 g
Raw egg yolks – 8-10 pcs.
Alcohol or vodka – 250 ml
Method of preparation
Pour starch into 200 ml of milk, stir well.
Heat the remaining milk, add sugar, stir until dissolved, not allowing the milk to boil, then pour in the diluted starch and boil the mixture to a pudding state. Stir all the time.
Remove from heat, cool. Separately, beat the yolks with vanilla, add to the chilled pudding.
In portions, stirring, pour in alcohol (vodka). Mix thoroughly, strain well, pour into dry bottles for storage.
Let it brew for 7-10 days before drinking.
Egg liqueur “Dubok”
Ingredients
Raw egg yolks – 8 pcs.
Condensed milk – 1 can
Vodka – 500 ml
Water – 250 ml
Chopped oak bark – 2 tbsp. l.
Method of preparation
Oak bark pour water, boil in a water bath for 45 minutes, remove from heat, cool and strain well.
Beat the egg yolks, mix with condensed milk until smooth, then pour in the vodka and decoction of the bark.
Mix well again and beat with a mixer.
Pour into a bottle, let stand for 3-4 days before drinking.
Creamy egg liqueur
Ingredients
Heavy cream – 250 ml
Vodka – 250 ml
Egg yolks – 3 pcs.
Sugars – 150 g
Vanilla sugar – 1 sachet
Rum essence – 1-3 drops
Instant coffee – 2 tbsp. l.
Method of preparation
Pour sugar into egg yolks, add vanilla sugar, coffee and essence, beat with a mixer.
Pour in the cream while stirring, then vodka and stir with a spoon.
Pour into bottles for storage, keep in a cool place.
Egg liqueur with coffee and whiskey
Ingredients
Vodka – 200 ml
Powdered Sugar – 250 g
Eggs – 6 pieces.
Condensed milk -250 ml
Vanilla sugar – 1 sachet
Instant coffee – 20-30 g
Whiskey – 50 ml
Method of preparation
Cool the eggs first, then separate the whites from the yolks.
Grind the yolks with powdered sugar and vanilla sugar, mix with condensed milk.
Dissolve coffee in vodka, mix with whiskey, add to the yolk mass, mix.
Beat the chilled proteins in a thick foam, stir into the liquor.
Place the mass in the refrigerator for 30 minutes.
Can be strained and consumed immediately.
egg leg recipes
Relevance: 31.07.2018
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs