Egg Cognac
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 egg (s)
- 1 packet vanilla sugar
- 600 g powdered suar
- 5 dl cream
- 2 dl kirsch
- 2 dl Malaga or light port wine
- 2 dl schnapps (herbal schnapps)
Print Recipe
Pin Recipe Instructions
- Pay attention to the order - otherwise there will be lumps!
- Beat the eggs, vanilla sugar and powdered sugar until frothy. Add the whipped cream and stir in. Then add the alcohol and stir in.
- Depending on your taste, you can add more sugar or alcohol.
- Then fill into bottles; makes about 2 liters of egg cognac.
- Store in the refrigerator. The egg cognac lasts for a few weeks with fresh eggs.
- Shake again before serving.
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