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No Easter without homemade eggnog!
Egg liqueur is one of the classic Easter drinks and is an essential part of any holiday celebration. Our recipe uses just a few ingredients and is quick to prepare, so even beginners in the kitchen will have no problem making it.
This homemade egg liqueur is not only ideal as a digestif, but can also be used to refine desserts or coffee specialities. It also makes a great gift for family and friends that is sure to be well received.
Have fun trying out this recipe!
Firstly, separate the egg yolks from the egg whites and place them in a heatproof bowl.
Halve the vanilla pod lengthways and remove the vanilla pulp.
Add the vanilla pulp and icing sugar and stir well until the mixture is creamy. Then add the condensed milk, cream and rum and stir well.
Heat the mixture slowly in a bain-marie, stirring constantly, until it thickens.
Attention: The mixture should never boil!
Pour the warm eggnog into clean bottles or jars and seal well.
Leave the eggnog to infuse in the fridge for at least a day to allow the flavours to develop.
