First, the egg yolks are beaten for 3 to 4 minutes and then gradually sifted in the powdered sugar and beaten again. Now fill everything up with rum and cream and add the vanilla sugar. Beat the egg liqueur until the vanilla sugar has completely dissolved.
As soon as the egg liqueur is ready, everything is put into a hot rinsed bottle and put in the cold. Consume the liqueur within 3 to 5 days.
Ingredients
Print Recipe
Pin Recipe