Liqueur is a weak alcoholic drink with the addition of extracts of various herbs, fruits and berries. Liqueurs are divided into dessert, strong and creams. Egg liqueur stands out from the mass of monotonous alcoholic beverages with its extraordinary ingredient - egg yolks.
Liqueur "Advocate"
Egg liqueur is made from alcohol, fresh egg yolks, and sugar syrup. It has a rich egg flavor that goes well with cognac or brandy. The yolks act as thickeners and provide a firm consistency to the drink. The Dutch were the first to use yolks in liqueur. The classic Advocaat liqueur is a mixture of grape brandy, chicken yolks and a special emulsifier that provides velvety and uniformity to the drink. Liqueur "Advocate" has a rich yellow color and a mild sweetish taste.
For the preparation of homemade liqueur, an additional ingredient is used - condensed milk. You will need: eggs - 10 yolks, 250 g of brandy or cognac, 50 g of condensed milk, 120 g of heavy cream, vanillin to taste. Beat the yolks with a mixer until firm foam, add condensed milk, vanillin and continue to beat for 5 minutes. Then pour in the cognac and cream and whisk again. Consume immediately. The shelf life of homemade liqueur with condensed milk is short, so it should not be made in reserve.
Whipped up liquor recipe
Egg liqueur can be consumed neat or with coffee, as well as added to cocktails, ice cream, mousses, used as an ingredient in baking. It is not difficult to make such a drink at home, to get 1 liter you will need:
- 10 yolks; - 2 cups of sugar (you can replace 2, 5 tbsp. Powdered sugar); - 2 packs of vanillin; - 200 ml of milk; - 0.5 liters of vodka (use alcohol to get a stronger drink).
Separate the whites from the yolks, rub the latter with sugar until white. Put vanillin in milk, bring to a boil and pour in a thin stream, with constant stirring, yolks. It is very important not to let the mixture boil so that the yolk does not curdle. Cool the mixture and mix with a strong alcoholic drink, let it brew in a dark place for several days.
Variations of this recipe are possible. Replace milk with cream, 15% fat, mix it with 250 ml of brandy, heat in a water bath, add sugar there, stirring continuously, until it is completely dissolved. Cool the mixture. Mix the yolks with the remaining brandy, add the vanillin, stir and leave for 30 minutes.
Strain the egg mixture and combine both parts, add lemon or lime juice (1 tablespoon). The result is a thick, viscous drink, reminiscent of custard, but with a relaxing alcoholic note. For pure consumption, it is served with a dessert spoon. Such a liqueur can be stored for 1 month.
Eierlikör German Liqueur Recipe
If suddenly a friend "ran" to visit, you can quickly prepare a liqueur, an analogue of the German Eierlikör according to this recipe: take 10 chicken egg yolks - do not discard the proteins, you can make meringues from them, beat well with sugar (200 g) or liquid honey (80 d), to double in volume, add a little vanillin and pour in brandy or vodka (0.5 l) drop by drop, continuing to beat.
To prepare such a drink, use only fresh, preferably homemade eggs. You can take quail, this will reduce the risk of contracting salmonellosis. The drink is stored in the refrigerator for more than six months.
Many cocktails are made on the basis of egg liqueur. In the heat, the Snowball cocktail will perfectly refresh. It is done simply - put ice on the bottom of the glass, pour 50 ml of liqueur, pour lemonade in a thin stream.
