Egg liqueur in two variations

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preparation. Break and separate the eggs one by one. Place the egg yolks in a large bowl. Mix briefly with 2 egg whites, sugar and vanilla pulp. Whisk in a hot water bath with the whisk of the hand mixer for approx. 12 minutes until thick and creamy.

2. 2

   Add the grain or rum little by little. Stir in milk. Stir liqueur in a bowl with ice until cold. Pour into clean carafes using a funnel. Seal. Lasts for about 8 weeks.