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)
Print Recipe
Pin Recipe Instructions
- Filled in beautiful bottles or carafes, this liqueur is an original gift!
- 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.
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