Eggnog, which is a homemade egg liqueur. Thick, yellow, with the addition of aromatic vanilla. Its preparation is very simple, and unlike many home tinctures, you can drink it almost immediately after preparation (although the best is at least after a week). How to make eggnog?
Eggnog is considered a typical “girlish” drink – and yet men also love it. It is irreplaceable for desserts. You can use it, e.g. as ice cream topping (for non-referring adults of course).
Eggnog – homemade egg liqueur
- 6 organic egg yolks
- 250 ml of spirit (1 cup)
- 150 g icing sugar (1 cup) *
- approx. 300 ml unsweetened condensed milk **
- grains of 1/3 vanilla pod or 1 teaspoon vanilla paste or 1 tablespoon vanilla extract or 1 packet of sugar with real vanilla (in this case I advise against vanilla sugar if the liqueur has the taste of real vanilla)
Beat yolks with powdered sugar until they form a fluffy mass. We have to mix for quite a long time. We add vanilla and slowly, gradually pour the condensed milk. We beat for connection. Very pour trickle, slowly pour in the spirit (when we add it too quickly, it can weigh us) while constantly mixing. The weight will become much thinner. Pour into a bottle or carafe and set aside in a cool place. Liqueur when it cools – it thickens considerably. We can drink it even on the second day, but the best is at least after a week. It’s best to keep it in a cool place, e.g. garage, basement, pantry – possibly in the fridge. If it was too thick – just warm it to room temperature.
Eggnog is also the basis of other liqueurs. We can get a chocolate liqueur by adding a bar of dissolved dark, milk or white chocolate to eggnog (in the case of sweet chocolate the amount of sugar can be reduced). Coffee liqueur is obtained by adding coffee powder or a strong double espresso. Simple, but delicious is the cocoa version – just grate the yolks with two tablespoons of bitter cocoa. Fans of citrus flavors can rub lemon or orange peel into the liqueur. In the root version, add grated scoop and cinnamon.
Eggnog can be drunk immediately after preparation, but for better taste, it is worth putting it in the fridge for 24 hours. If the eggnog becomes too thick as a result of cooling, just warm it to room temperature. You can diversify the recipe by adding vanilla pod or vanilla sugar to the egg mass. Chocolate fans can add to it a dissolved bar of dark or milk chocolate, thus obtaining a chocolate liqueur.
Add eggnog to desserts, ice cream, as a coffee syrup, or just drink while enjoying its unusual taste. A bottle of hand-made eggnog will also be a great gift idea for friends or loved ones.
