Egg Liqueur is an alcoholic beverage made from alcohol (for example brandy, rum or corn schnapps), egg yolks and sugar.
In today’s post I will show you how easy it is to make Egg Liqueur at home. Have fun baking!
Cooked/Baked today: Homemade Egg Liqueur
Preparation Time: 30 minutes
Our Recipe rating:
Ingredients for about 1 liter Homemade Egg Liqueur:
- 8 egg yolks
- 250 milliliters brandy
- 200 milliliters milk
- 200 milliliters cream
- 200 grams powdered sugar
- 1 vanilla pod
Required kitchen gadgets, helper & preparations:
- Large pot + suitable bowl for the double boiler
- Small pot or saucepan for the milk mixture
- Fine sieve
- Bottles for filling
Instructions for the Homemade Egg Liqueur:
Separate 8 eggs into egg yolks & egg white, prepare the egg yolk & use the egg whites otherwise. Cut a vanilla pod lengthwise and scratch out the pulp with the back of the knife. For the double boiler fill a large pot one-third with water and heat up on the stove until the water is just before simmering.
…for the egg liqueur:
Put 100 grams of powdered sugar, 200 milliliters milk, 200 milliliters cream & the pulp of a vanilla pod in a saucepan and heat up over medium heat while stirring with a whisk. As soon as the milk-cream mixture starts to simmer, remove the pot from heat and set aside until further use.
Next, add 100 grams of powdered sugar and the egg yolks to a mixing bowl and stir together with a whisk until the icing sugar has completely dissolved and the mixture has become much lighter.
Pour the hot vanilla milk through a fine sieve to the egg yolk mixture, stir together until well combined & then place the bowl onto the prepared pot for the double boiler. Make sure that the bottom of the bowl does not touch the water in the pot and then whip up the egg yolk mixture for about 5 to 10 minutes until creamy & slightly thickened.
Once the egg liqueur mixture sticks to the back of a spoon and waves form when it is blown over, the eggnog has the right consistency. Then remove the bowl from the water bath & finally add 250 milliliters of brandy (alternatively corn schnapps or white rum) & stir in briefly.
Transfer the finished egg liqueur into suitable bottles while still hot and store in the refrigerator until needed. I wish you lots of fun cooking 😉
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):