During World War II, a similar drink was given to Italian soldiers to recuperate. We will look at how to make egg liqueur at home using classical technology. Immediately after preparation (it will take a maximum of 5 hours), you can proceed to tasting, long infusion is not required.
Historical information
The recipe for egg liqueur was invented in 1840 by Senor Peziolo, who lived in the Italian city of Padua. The master called his drink “VOV”, which means “eggs” in the local dialect. Over time, other variations appeared, but it is the composition and proportions of Peziolo that are considered the best.
Ingredients:
- sugar – 400 gram;
- sweet white wine – 150 ml;
- vodka – 150 ml;
- fresh milk – 500 ml;
- egg yolks – 6 pieces;
- vanilla sugar – to taste.
Instead of vodka, well-purified odorless moonshine or alcohol diluted with water is suitable. Theoretically, sugar can be replaced with liquid honey (add 60% of the indicated amount), but not everyone likes the combination of yolks and honey, so the replacement is not always justified. Use only fresh milk (sour milk will curdle) of minimal fat content, since the finished drink will already be high in calories.
egg liqueur recipe
1. Separate the egg white from the yolk.
Attention! Only a clean yolk is needed, if at least a little protein remains, the liquor will turn out to be tasteless.
2. Beat the yolks for 10 minutes.
3. Add 200 grams of sugar and continue beating for another 10 minutes.
4. Pour the remaining 200 grams of sugar into a saucepan with high walls, add milk and vanillin.
5. Bring to a boil, then boil the mixture for 10 minutes over low heat, stirring constantly and removing the foam. Remove the saucepan from the heat, let the milk syrup cool to room temperature.
6. Add vodka and wine to the yolks in a thin stream, stirring gently so that the beaten eggs do not settle at the bottom. Then cover the container with a lid and leave for 30 minutes.
7. Mix cold milk syrup with the egg component. Insist 4 hours in the refrigerator.
8. Filter the finished homemade egg liquor through cheesecloth or strainer, pour into bottles for storage, seal tightly. Store only in the refrigerator. Shelf life – 3 months. Fortress – 11-14%. The disadvantage of the drink is the high calorie content.
