Drinks
Egg liqueur
Egg liqueur
Egg liquor is a real treat when enjoyed warm, especially in winter. For the highest quality use fresh free-range eggs.
Jessica Moser
Farmer from farm Oberpartegger
Oberpartegger, Villanders
Ingredients
2 litres
120 MIN.
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750 mlmilk
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500 gsugar
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4 Sachetvanilla sugar
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6free-range eggs
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250 mlstrong alcohol
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250 mlcream
Instructions - Egg liqueur
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1.
StepBoil the milk with the sugar and vanilla sugar for 15 minutes before cooling. -
2.
StepBeat egg yolk until creamy and then carefully fold in the cold milk and sugar mass. 3. Add the alcohol and unwhipped cream.
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3.
StepAdd the alcohol and unwhipped cream.
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4.
StepFinally, put in bottles and leave to cool.
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Happy cooking
Farmer from 'Roter Hahn Buschenschank'
Oberpartegger in Villanders
