Post by NancyRogers on Dec 18, 2003 7:23:53 GMT -6
EIERLIKÖR
(Egg Liquor)
500 milliliters milk
5 egg yolks
400 grams sugar
2 packages vanilla sugar
1 tablespoon rum
375 milliliters grain alcohol
Bring milk to a boil, remove from heat and set aside to cool completely. On high speed, beat yolks and sugar. Add vanilla sugar and beat until light and foamy. Add cooled milk slowly while continuously stirring. Add rum and grain alcohol.
If egg liqueur is too thick, add some more boiled and cooled milk. Egg liquor is thicker than the typical eggnog. Fill into wide-neck bottle, let sit for several weeks, then enjoy or use for recipes.
(Egg Liquor)
500 milliliters milk
5 egg yolks
400 grams sugar
2 packages vanilla sugar
1 tablespoon rum
375 milliliters grain alcohol
Bring milk to a boil, remove from heat and set aside to cool completely. On high speed, beat yolks and sugar. Add vanilla sugar and beat until light and foamy. Add cooled milk slowly while continuously stirring. Add rum and grain alcohol.
If egg liqueur is too thick, add some more boiled and cooled milk. Egg liquor is thicker than the typical eggnog. Fill into wide-neck bottle, let sit for several weeks, then enjoy or use for recipes.