Summary

Ingredients

• 250 g poppy seeds - bakin
• 250 ml cream
• 4 egg yolks
• 150 g powdered suar, sifted
• 350 ml schnapps, (double grain, 38%)

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Instructions

1. Bring the poppy seed back to the boil briefly in a saucepan while stirring and then allow to cool.
2. Beat the egg yolks and icing sugar with a hand mixer with a whisk until frothy.
3. Gradually add the poppy seed cream and double grain while stirring to create a creamy liqueur.
4. Pour poppy seed liqueur into thoroughly cleaned, rinsed bottles, close tightly and refrigerate.
5. Shake the liqueur vigorously before serving.