Make egg liqueur yourself: The best recipe
Ingredients for 4 bottles of eggnog:
- 250 grams of sugar
- 500 milliliters of milk
- 2 cinnamon sticks
- 6 egg yolks
- 250 milliliters of rum (54 vol.%) Or double grain
Make egg liqueur yourself: the preparation
- Bring half of the sugar to the boil with the milk and cinnamon sticks. Take out the cinnamon sticks and set aside.
- Whisk the remaining sugar and egg yolk in a bowl on a hot water bath with the whisk of the hand mixer until fluffy.
- Pour the hot milk into the egg yolk mixture and continue whisking until the mass begins to become thick. Pour through a sieve into a bowl. Let cool about 3 minutes.
- Stir the rum slowly under the egg cream.
- Fill the eggnog into clean bottles (content approx. 250 ml) with cork, clip or screw cap and add a stick of cinnamon. Close bottles and let the liqueur cool. Store cool.
Tip: If you prefer a light vanilla flavor instead of cinnamon, you can stir in a packet of vanilla sugar or the pulp of a vanilla bean.
You can drink egg liqueur from the Chocolate mug.
Durability: Of the liqueur keeps in the fridge for about 4 weeks, but tastes best when freshly prepared.
Fresh eggs? Be careful with the egg liqueur yourself!
The sticking point when making egg liqueur yourself is the eggs: they must be completely fresh and should not bring any unpleasant smells or flavors. Even a small amount of egg yolk with slightly foul or fishy smell can ruin your entire production.
Therefore, make sure that you only really fresh, undamaged eggs used, which also show no discoloration. If you are unsure: use a different egg. Alternatively, you can use pasteurized egg or heat the egg very high during production. So you at least rule out that Salmonella get into your liqueur.
Make egg liqueur yourself and enjoy it classically
Advocaat Most of us still know from grandma: You have fun out at Easter and Christmas Chocolate waffle cups drank the liqueur that looked so tasty and tasted so strange. No wonder that most of us avoided it later and preferred to nibble on the chocolate cups instead. Eggnog can be really tasty!
And: It is incredibly versatile in the kitchen. Time to get the yellow liqueur out of its niche and finally pay a little more attention to it. Because it is an enormous asset in the kitchen, especially when baking cakes and pies.
Cook and bake with homemade eggnog
Eggnog not only tastes good when enjoyed pure, it is also a valuable ingredient in your creative kitchen. Especially if you bake a lot, there are always opportunities and recipes to upgrade foamy creams with egg liqueur, to give your dough an innovative twist or to make a delicious treat with a dash of simple coffee.
Try our eggnog cake, eggnog muffins and the eggnog cake.
Mix delicious drinks with eggnog
Coffee eggnog drink
Freshly brewed coffee in itself promises pure enjoyment, but with a dash of eggnog, a cream topping and hazelnut brittle on top it is simply unbeatable. Enjoy the meal!
About the recipe: Coffee eggnog drink
Latte macchiato with eggnog
Here the latte macchiato is completely reinvented: Instead of an espresso, eggnog has a big appearance in this hot drink. A pinch of nutmeg provides the worthy finish.
About the recipe: Latte macchiato with eggnog
Eggnog made from eggnog
In Great Britain and the USA, the Eggnog is also very popular at Christmas time, a warm drink, similar to our eggnog, which is also made from eggnog.
What is eggnog?
The name hides a creamy liqueur made from rum, egg yolk, milk, sugar and honey. This creates a creamy, viscous alcohol that is best enjoyed as an aperitif with coffee at Easter and Christmas. When homemade egg liqueur is served, it is usually made from egg yolk, vanilla and powdered sugar, condensed milk and rum. The intense taste of egg yolk is characteristic of the eggnog. The eggs also give the liqueur its color.