There are several varieties of egg liqueur. In Germany, they love Christmas Eierlikör, Rompope is popular in Latin America, and Ajerkonia is popular in Poland, but Advocaat is perhaps the most popular in the world - a thick, creamy, warm yellow drink produced by several dozen different manufacturers.
It is necessary
- Eierlikör
- - 2 chicken eggs;
- - 2 yolks;
- - 250 g icing sugar;
- - 1 glass of heavy 33% cream;
- - 125 ml of alcohol.
- Egg liqueur on cognac or brandy
- - 10 egg yolks;
- - 1/2 teaspoon of salt;
- - 250 g icing sugar;
- - 350 ml brandy or cognac;
- - 30 g vanilla extract
- Egg liqueur with lemon and condensed milk
- - 250 g icing sugar;
- - 15 g of vanilla extract;
- - 30 g lemon juice;
- - 3 chicken eggs;
- - 4 egg yolks;
- - 250 ml of alcohol;
- - 150 g of condensed milk.
- Egg liqueur with milk
- - 5 egg yolks;
- - 250 ml of icing sugar;
- - 150 ml of fat milk;
- - 100 ml cream 20% fat;
- - 1 tsp vanilla extract;
- - 200 ml of vodka.
Instructions
Step 1
EierlikörSift the icing sugar. Whisk the eggs and egg yolks into a thick mixture. Continuing to beat, add the icing sugar in a thin stream. Pour alcohol into the sweet egg mass and stir. Whisk the cream until soft peaks and gently stir into the liquor. The drink is ready. Pour it into a bottle and store it in the refrigerator for no longer than 1-2 weeks.
Step 2
Cognac or Brandy Egg Liqueur In the egg yolks, add salt and sifted icing sugar and beat until they become a thick mass. Pour in brandy or cognac in a thin stream. Prepare a water bath and, while stirring continuously, begin heating the egg mixture. In no case should it boil, otherwise the alcohol will evaporate. When the mixture reaches a creamy consistency, remove from heat and add vanilla extract. This liqueur is cooled and served immediately, garnished with whipped cream.
Step 3
Egg Liqueur with Lemon and Condensed Milk Whisk the eggs, egg yolks and icing sugar in a blender, add the condensed milk and beat again. Pour in alcohol, lemon juice, vanilla extract and stir at low speed for 1-2 minutes. Pour the drink into a bottle, close the airtight lid and leave in the refrigerator for 1 to 2 weeks.
Step 4
Egg liqueur with milk Bring the milk to a boil and let cool to room temperature. In the meantime, whisk the egg yolks and powdered sugar into a homogeneous fluffy mass, add vanilla extract and cream to the milk, and gently stir with a whisk. Add vodka in a thin stream. Make sure that all ingredients are at the same room temperature, otherwise the liquor may curdle. Transfer the drink to a sterilized bottle and refrigerate for at least 2 weeks.
