Summary

Ingredients

• 6 egg yolks
• 200 g powdered suar
• 1 pinch (s) salt
• 1 vanilla pod (s)
• 250 ml gin
• 1 can condensed milk, sweetened (milkmaid)

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Instructions

1. Beat the egg yolks with the powdered sugar and a pinch of salt until thick and creamy, then stir in the milkmaid, the pulp of the vanilla pod and the gin.
2. Store the liqueur in the refrigerator, it can be kept for about 3 weeks. The longer the egg liqueur stands, the thicker it becomes.