Egg Liqueur Homemade

Rating: 3.67 / 5.00 (15 Votes)

Total time: 45 min

Servings: 1.0 (servings)



(*) Ingredients for about 1/2 l

Slit the vanilla pod and scrape out the pulp. Beat the egg yolks through a sieve with the powdered sugar and vanilla pulp until creamy. Gradually fold in the whipped cream and then the cognac. Pour into a clean bottle and seal with a very clean stopper. Leave to infuse in the refrigerator for a few days and then bring to the table. Do not keep too long and always chilled.

Variants: You can still flavor the eggnog with cinnamon, ground coriander or grated orange peel (untreated, of course).

Tip: A fresh egg can be recognized by the fact that it remains at the bottom in a container with salt water. If it is already older, it straightens up or floats.

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