Vanilla – Almond Liqueur
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 vanilla pod (s)
- 100 g almond (s), round
- 500 ml whipped cream, liquid
- 3 egg (s), including the yolk
- 125 g suar
- 700 ml schnapps grain or vodka (38% vol.)
Print Recipe
Pin Recipe Instructions
- Halve the vanilla pods lengthways and scrape out the pulp. Bring the pulp with the almonds and cream to the boil in a saucepan. Simmer everything for a few minutes, then let it cool down.
- Pour the almond cream through a sieve into a container. Beat the egg yolks with the sugar until frothy. Carefully add the mixture to the almond cream. Pour in the grain or vodka in a thin stream while stirring. Close the jar tightly and let it steep in the refrigerator for about 10 days.
- Filter the mixture, pour it into a well-cleaned bottle that has been rinsed with boiling hot water and close it. Can be kept in the refrigerator for approx. 3 weeks
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