Egg liqueur: recipes. Video
A properly prepared liqueur will be a good end to your dinner. You can buy this drink at the store or make your own. For example, homemade egg-based liqueurs are delicious.
This egg liqueur recipe can be considered a classic. It is most popular in Germany, but gradually this drink is becoming more and more famous in other countries.
You will need: – 8 eggs; – 350 g granulated sugar; – 2 bags of vanilla sugar; – 200 g of condensed milk without sugar; – 200 ml of strong alcoholic drink – gin or vodka; – 50 ml of cold water.
If you only have sweetened condensed milk, reduce the amount of sugar in the recipe.
Break the eggs, separate the yolks from the whites. Mash the yolks with plain and vanilla sugar. Pour in the condensed milk, vodka and water. Whisk everything together until smooth. Pour liquor into a bottle with a lid and refrigerate for 6 days. You can then serve the drink to your guests. This liqueur is served cold.
Egg liqueur with honey and spices
You will need: – 8 eggs; – 250 g of honey from acacia flowers; – a pinch of saffron; – 3 tbsp. l. milk; – 1/2 tsp. bitter almond extract; – 400 g of sweet condensed milk; – 200 ml of rum.
You can add a little ground almonds to such a liqueur.
Dissolve saffron in warmed milk. Break the eggs, separate the whites from the yolks. Pour all the yolks and one white into a food processor and beat on high speed until smooth. Then add the saffron and condensed milk, as well as honey and almond extract. Whisk again, add alcohol and stir the drink a third time. Pour the finished liquor into glasses and chill for several hours in the refrigerator.
You will need: – 500 g of granulated sugar; – 1 liter of milk; – 100 ml of Italian Marsala vermouth; – 100 ml of vodka; – 4 eggs.
Crack the eggs and separate the yolks from the whites. Mash the yolks together with 3 tbsp. l. Sahara. Pour in vermouth and stir. Pour milk into a saucepan and heat, but do not boil. Dissolve the remaining sugar in it and leave to cool. When the milk reaches room temperature, mix it with eggs, vermouth and vodka. Serve well chilled and over ice. You can also serve homemade muffins with this liqueur.
The liquor according to this recipe is heat-treated, which allows it to be stored longer, up to several months in the refrigerator.
You will need: – 250 g of sugar; – 400 ml of milk; – 150 ml heavy cream; – 1/2 vanilla pod; – 7 eggs; – 300 ml of white rum.
Pour cream and milk into a saucepan and put on fire. When the liquid comes to a boil, add half the sugar and the vanilla pod. Cook for 5-7 minutes, then remove from heat. Crack the eggs, separate the whites from the yolks. Mix the yolks with the remaining sugar and place in a small saucepan. Pour water into a larger container, put it on the fire, and place a small saucepan on it. Cook the sugar and yolks in this steam bath, stirring occasionally, until the sugar dissolves. Pour the resulting yolks into the already cooled milk and beat with a mixer. Gradually pour the rum into the liqueur, continuing to beat the mass until smooth. Pour the finished drink into a bottle, close the lid and refrigerate for five days. Serve chilled.