Summary

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

1. Pay attention to the order - otherwise there will be lumps!
2. Beat the eggs, vanilla sugar and powdered sugar until frothy. Add the whipped cream and stir in. Then add the alcohol and stir in.
3. Depending on your taste, you can add more sugar or alcohol.
4. Then fill into bottles; makes about 2 liters of egg cognac.
5. Store in the refrigerator. The egg cognac lasts for a few weeks with fresh eggs.
6. Shake again before serving.