Homemade Egg Liqueur with Cream
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 egg yolks
- 2 packs vanilla sugar
- 500 g powdered suar
- 1 liter cream
- 250 ml alcohol, 90% vol.
Print Recipe
Pin Recipe Instructions
- Separate the eggs and beat the yolks with the hand mixer for about 20 minutes until frothy. Add the vanilla sugar and powdered sugar in portions to the egg yolk mixture and stir the mixture thoroughly at the highest level. Add the cream and mix again on the highest level. Add the alcohol and mix.
- Fill the egg liqueur into bottles and store in the refrigerator. Shake well before consumption.
- The egg liqueur should be drunk quickly, but it is also very easy because it is simply delicious.
- With 95 - 99% alcohol 1 - 2 egg yolks, 200 ml cream and 1 pack. Add more vanilla sugar.
- The recipe makes about 2 liters of egg liqueur.
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