Main Dishes

Otterndorf Egg Liqueur

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Drinks
Cuisine European
Servings (Default: 20)

Ingredients

  • 6 egg yolks
  • 250 g powdered suar
  • 1 point vanilla sugar
  • 0.5 liter ½ cream
  • 2 tablespoon rum
  • liter ⅛ alcohol (90% alcohol)
Otterndorf Egg Liqueur
Otterndorf Egg Liqueur

Instructions

  1. Filled in beautiful bottles or carafes, this liqueur is an original gift!
  2. Egg yolks, powdered sugar and vanilla sugar are whipped with a mixer. Then the cream, rum and alcohol (pharmacy) are added and everything is whipped together again. The egg liqueur is ready and can be filled into the bottles. It keeps in the refrigerator for a good quarter of a year.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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