Egg liqueur

Egg liqueur is the traditional filling for Christmas Eve.

  • 60 ml of cognac
  • 60 ml bourbon
  • 300 ml fresh
  • 4 eggs
  • 70 gr sugar
  • cinnamon
  • nutmeg
  • 1 pinch of salt
  • 1/2 cup milk (optional, I did not put)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Egg liqueur:




  1. Separate the yolks from the whites. Rub the yolks with sugar until the sugar is dissolved and the composition becomes a light yellow cream.

  2. Slowly pour the alcohol over the cream (brandy and bourbon) and refrigerate the composition for 2-3 hours.

  3. Add 1/2 teaspoon of cinnamon (or to taste) in the yolk composition.

  4. Let the egg whites reach room temperature. We beat them hard with a pinch of salt. We add them in the yolk composition in 3-4 tranches, stirring lightly so that the foam does not leave too much.

  5. Beat the whipped cream well and add it to the composition and mix lightly. Mix well to the bottom of the bowl because that is where the alcohol gathers and must also be incorporated.

  6. Let cool for at least an hour.

  7. Put the liqueur in a bowl. Sprinkle the nutmeg mixed with a little cinnamon on top. Serve in glasses with a teaspoon because it's more of a foam liqueur. And delicious handle.



There are two ways to prepare the beloved liqueur - either with totally raw eggs or as a boiled cream.


For the raw egg version, beat the yolks with almost all the sugar (remember a spoon for the egg whites) until the sugar dissolves. Then add the milk, cream, alcohol, nutmeg and mix well. Separately, beat the egg whites hard with a spoonful of sugar and then incorporate them into the yolk cream. Serve fresh with a little nutmeg on top.

For the boiled version (in fact it is semi-boiled because the egg whites are still raw. almost all the sugar (remember a spoon for the egg whites) until the sugar dissolves.


Boil the milk with whipped cream and grated nutmeg, then pour in the yolk over the yolks, stirring vigorously. Put on the fire for 2-3 minutes until the cream thickens a little (be careful. It is not allowed to boil because it is cheese!). Take the cream off the heat and pour the alcohol, then let it cool completely and put it in the fridge.


Meanwhile, beat the egg whites with 1 tablespoon of sugar and then incorporate them (or omit them, but the result is not as frothy or you can replace them with whipped cream ...) to the cold cream.

Serve with grated nutmeg on top and keep it in the fridge (you can consume it in 2-3 days).


How to make egg liqueur

With the winter holidays, festive meals, meetings, parties and events of all kinds are crowded, and traditional foods and drinks reappear on our tables, as well as with others. Among the latter is egg liqueur, native to the UK and very popular in the US or Canada. They call it "eggnog."

We think it's good to know how you can prepare egg liqueur so you can add it to the list of goodies at the next party you will organize for the holidays. It's liqueur, it has alcohol, so it's not for the little ones. You solve them with cocoa milk or juice.

Ingredients: 6 eggs, 2 cups milk, vanilla extract (2-3 teaspoons), cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), 1 cup sugar, 1 cup liquid cream and a fine alcoholic drink from which you can add as much as you like. About a cup of wine ("brandy"), rum or "whiskey", "will do the trick" (to stay in the area).

Instrumentation: a mixer, a saucepan, a bowl, a strainer and a tel. Also consider two bowls that you will use when separating the egg whites from the yolks. So.

1. Separate egg whites.

2. Pour the milk into the saucepan over low heat and season with vanilla extract, cinnamon and nutmeg. Stir and boil.

3. In the big bowl, beat the eggs together with the sugar until you get a homogeneous cream. We used the mixer, but if you want more "vintage", beat them.

4. Strain boiled milk over beaten eggs and mix.

5. Pour the composition into the pan over medium heat and cook for about 3 minutes, stirring.

6. Remove from the heat and pour liquid cream and brandymixing well.

7. Allow to cool then add to refrigerator over night.


"Coral reef" egg liqueur cocktail

Egg liqueur cocktails - excellent drinks that serve as an ornament for any holiday celebration. The most popular cocktail is "Coral Reef".

To do this, you need to take:

  • egg liqueur - 25 ml
  • Pineapple juice - 50 ml
  • Lemon juice - 25 ml
  • Slice of lime - to decorate

Pour all the ingredients into a stirrer and mix well. Bottle filled with crushed ice, carefully poured over which the mixture of alcohol. Decorate the cocktail with a slice of lime or lemon. Easy to drink a fortress no more than 4, 5%.

Special requirements, what to drink egg liqueur, no. You can drink it as a cocktail, or pure fruit salad or a chocolate dessert.


How to make egg liqueur

With the winter holidays, festive meals, meetings, parties and events of all kinds are crowded, and traditional foods and drinks reappear on our tables, as well as with others. Among the latter is egg liqueur, native to the UK and very popular in the US or Canada. They call it "eggnog."

We think it's good to know how you can prepare egg liqueur so you can add it to the list of goodies at the next party you will be organizing for the holidays. It's liqueur, it has alcohol, so it's not for the little ones. You solve them with cocoa milk or juice.

Ingredients: 6 eggs, 2 cups milk, vanilla extract (2-3 teaspoons), cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), 1 cup sugar, 1 cup liquid cream and a fine alcoholic drink from which you can add as much as you like. About a cup of wine ("brandy"), rum or "whiskey", "will do the trick" (to stay in the area).

Instrumentation: a mixer, a saucepan, a bowl, a strainer and a tel. Also consider two bowls that you will use when separating the egg whites from the yolks. So.

1. Separate egg whites.

2. Pour the milk into the saucepan over low heat and season with vanilla extract, cinnamon and nutmeg. Stir and boil.

3. In the big bowl, beat the eggs together with the sugar until you get a homogeneous cream. We used the mixer, but if you want more "vintage", beat them.

4. Strain boiled milk over beaten eggs and mix.

5. Pour the composition into the pan over medium heat and cook for about 3 minutes, stirring.

6. Remove from the heat and pour liquid cream and brandymixing well.

7. Allow to cool then add to refrigerator over night.


General recommendations

  • The amount of alcohol depends on your tastes. We advise you to gradually add the rum and test the liqueur until you get the right taste.
  • The rum can be white or spicy, both options work great in any of the recipes.
  • Egg liqueur is much better cold, so don't rush the process. Keep it in the fridge for at least an hour.

We hope that you will prepare these delicious egg liqueur recipes and that you will amaze all the guests at the next meeting at your home!


Chocolate liqueur & # 8211 Delicious, simple and quick recipe


Homemade chocolate liqueur, from simple ingredients and available to anyone, the ideal dessert after dinner or a glass of conversation between friends.

There is no year in which I do not do it, especially on the eve of the holidays to serve my guests with a chocolate liqueur made to order, all made among the preparations of other cakes and holiday dishes!

Italians also take their drinks seriously, not only their food, and they like to make them at home, from egg, milk, nutella or strawberry liqueurs. It is quite difficult for them to find alcohol with 95% volume, but it is not a problem if it is replaced with a good quality vodka.

Stay together for the list of ingredients and how to prepare it and you will get an excellent liquid that will be consumed with pleasure by you and your family and friends.

How to do it Chocolate liqueur & # 8211 Delicious, simple and quick recipe

Ingredient:

  • 500 ml milk with 1.5% fat
  • 130 g of very good quality cocoa, know that it greatly influences the taste
  • 300-350 g of sugar depending on how sweet you prefer it, I only put 300
  • 300 g sweet cream with 32% fat, unfermented
  • 250 ml of good quality vodka, you should know that this aspect is also very important

Method of preparation:

Put the cocoa with the sugar and half of the milk mixed with the cream and mix well. Put on low heat and stir continuously until it warms up slightly. We do this to dissolve cocoa very well.

Add the rest of the milk mixed with the cream and boil for 1 minute on low heat, stirring in one, so that it doesn't stick.

Set aside and allow to cool completely.

Add the vodka and mix vigorously.

We pour into bottles and we are ready to serve! Simple, fast and suitable for any occasion.

Not to mention the fact that it is made in-house and the cost will return to half that of the trade. Good job and good appetite!


How to make egg liqueur

With the winter holidays, festive meals, meetings, parties and events of all kinds are crowded, and traditional foods and drinks reappear on our tables, as well as with others. Among the latter is egg liqueur, native to the UK and very popular in the US or Canada. They call it "eggnog."

We think it's good to know how you can prepare egg liqueur so you can add it to the list of goodies at the next party you will organize for the holidays. It's liqueur, it has alcohol, so it's not for the little ones. You solve them with cocoa milk or juice.

Ingredients: 6 eggs, 2 cups milk, vanilla extract (2-3 teaspoons), cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), 1 cup sugar, 1 cup liquid cream and a fine alcoholic drink from which you can add as much as you like. About a cup of wine ("brandy"), rum or "whiskey", "will do the trick" (to stay in the area).

Instrumentation: a mixer, a saucepan, a bowl, a strainer and a tel. Also consider two bowls that you will use when separating the egg whites from the yolks. So.

1. Separate egg whites.

2. Pour the milk into the saucepan over low heat and season with vanilla extract, cinnamon and nutmeg. Stir and boil.

3. In the big bowl, beat the eggs together with the sugar until you get a homogeneous cream. We used the mixer, but if you want more "vintage", beat them.

4. Strain boiled milk over beaten eggs and mix.

5. Pour the composition into the pan over medium heat and cook for about 3 minutes, stirring.

6. Remove from the heat and pour liquid cream and brandymixing well.

7. Allow to cool then add to refrigerator over night.


How to make egg liqueur

With the winter holidays, festive meals, meetings, parties and events of all kinds are crowded, and traditional foods and drinks reappear on our tables, as well as with others. Among the latter is egg liqueur, native to the UK and very popular in the US or Canada. They call it "eggnog."

We think it's good to know how you can prepare egg liqueur so you can add it to the list of goodies at the next party you will be organizing for the holidays. It's liqueur, it has alcohol, so it's not for the little ones. You solve them with cocoa milk or juice.

Ingredients: 6 eggs, 2 cups milk, vanilla extract (2-3 teaspoons), cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), 1 cup sugar, 1 cup liquid cream and a fine alcoholic drink from which you can add as much as you like. About a cup of wine ("brandy"), rum or "whiskey", "will do the trick" (to stay in the area).

Instrumentation: a mixer, a saucepan, a bowl, a strainer and a tel. Also consider two bowls that you will use when separating the egg whites from the yolks. So.

1. Separate egg whites.

2. Pour the milk into the saucepan over low heat and season with vanilla extract, cinnamon and nutmeg. Stir and boil.

3. In the big bowl, beat the eggs together with the sugar until you get a homogeneous cream. We used the mixer, but if you want more "vintage", beat them.

4. Strain boiled milk over beaten eggs and mix.

5. Pour the composition into the pan over medium heat and cook for about 3 minutes, stirring.

6. Remove from the heat and pour liquid cream and brandymixing well.

7. Allow to cool then add to refrigerator over night.


1.Egg liqueur variant I

It can be consumed immediately after it has cooled well, because the soda has thickened with the yolks on steam.

Ingredients needed for homemade egg liqueur

  • 6 yolks
  • 400 gr. sugar
  • 250 ml alcohol (96 degrees)
  • 100 ml rom
  • 600 ml milk
  • 200 ml liquid cream
  • 3 sachets of vanilla sugar or vanilla pods

How to make egg liqueur? Method of preparation

In a bowl, boil the milk, cream and vanilla.

Rub the egg yolks with the sugar with a spoon or a mixer.

Gradually add the hot milk over the yolks, stirring constantly.

The composition is poured into the pot in which the milk was boiled and beat for another 5 minutes, on a bowl with boiling water until it thickens like a thin cream.

He is not allowed to boil!

Take the pot off the steam bath and if you want, now you can add: nescafe (50 gr.) For egg liqueur with cocoa coffee taste (50 gr.) For egg liqueur with cocoa taste or grated chocolate (100 gr. ), for chocolate-flavored egg liqueur.

Mix the composition well until it is homogenous and after it has cooled, gradually add the alcohol (previously mixed with the rum), stirring constantly, then pour it into bottles.

From these quantities will result approx. 1 liter of egg liqueur.

The advantage of this recipe is that it can be consumed immediately after it has cooled well because it has thickened on steam.

The longer it is stored, the thicker it is and the bottles are always shaken before serving.

Preparation time: 20 minutes plus cooling time.

It can be stored in the refrigerator for 4 weeks.


Delicious egg liqueur

Have you ever made egg liqueur before? It is a traditional holiday drink, drunk mainly in Canada and the United States. I really like the taste and that's why I prepare it too.

* 6-7 glasses * ready in 15 minutes

INGREDIENTS

4 egg whites at room temperature

4 tablespoons sugar + another tablespoon of sugar

METHOD OF PREPARATION

For raw egg liqueur:

Mix the yolks until light in color. Gradually add the sugar in the rain to the yolks and then beat until the sugar is completely dissolved.

Add the milk, whipped cream, bourbon and nutmeg, stirring to combine all the ingredients.

Mix the egg whites until they become a soft foam, then add a tablespoon of sugar to them and mix until they become a hard foam.

Add the egg whites to the rest of the composition and refrigerate for 2-3 hours, then you can serve.

As not everyone can swallow raw eggs, there is also the option of cooking egg liqueur. Here's how:

Mix the yolks until light in color, then add the sugar in the rain and beat until completely dissolved, then set aside.

In a medium-sized skillet, over high heat, combine milk, whipped cream and nutmeg and bring the composition to a boil, stirring occasionally. Remove from the heat and leave to cool for a few minutes, then add the yolks over the ingredients carefully, little by little and stirring constantly. Put on low heat again and simmer for 5-10 minutes, then leave to cool. Add the bourbon and let cool.

Separately beat the egg whites with soft foam, and after adding a tablespoon of sugar, mix until the foam hardens. Stir in the rest of the composition, refrigerate for 2 hours and serve.


Video: Eggnog Recipe. How to Make Eggnog (December 2021).