Egg liqueur: 7 recipes at home
We have all seen yellow egg liqueur on store shelves, its cloying, creamy taste has always surprised us and brought a lot of aesthetic pleasure. But what if you want to make your own analog?!
Especially for you, Vzboltai has prepared the most diverse selection of recipes based on raw egg yolk. It is also worth noting that both chicken and quail eggs are suitable, but in this case, the egg proportion should be increased several times.
Cognac-based egg liqueur
Ingredients
Yolks - 8 pcs.
Sugar - 200 g
Vanilla sugar - 1 sachet
Cognac - 500 ml
The method of preparation
Carefully separate the yolks from the whites, put them in a container, add sugar and a sachet of vanilla sugar.
Thoroughly grind the whole mass so that it becomes homogeneous, pour into a bottle and add cognac.
Seal the mixture, shake well and keep for several weeks at room temperature.
Condensed milk-based egg liqueur
Ingredients
Egg yolks - 8 pcs.
Powdered sugar - 250 g
Vanilla sugar - 1/2 sachet
Condensed milk - 2 cans
Alcohol - 150 ml
The method of preparation
Mix egg yolks with powdered sugar, vanilla sugar and condensed milk.
Grind all this to a homogeneous mass and pour alcohol.
Soak for several weeks, the drink is ready. Store in a closed bottle.
Egg liqueur based on boiled milk
Ingredients
Egg yolks - 6 pcs.
Powdered sugar - 300 g
Boiled milk - 400 ml
Vanilla stick - 1 pc.
Alcohol - 300 ml
The method of preparation
Soak the vanilla stick for 8 days in alcohol.
Then whip the yolks and powdered sugar into a foam, then, while continuing to whip, add cold boiled milk and alcohol tincture (remove the vanilla).
Pour the liqueur into bottles, tightly cork and leave for 1-2 months.
Alternative recipe for egg liqueur
Ingredients
Milk - 750 ml
Vanillin - 1 sachet
Sugar - 500 g
Starch - 40 g
Raw egg yolks - 8-10 pcs.
Alcohol or vodka - 250 ml
Method of preparation
Pour starch into 200 ml of milk, mix well.
Heat the remaining milk, add sugar, stir until dissolved, without letting the milk boil, then pour in the diluted starch and boil the mixture to a pudding. Stir all the time.
Remove from heat, cool. Beat egg yolks with vanilla separately, add to the cooled pudding.
Pour in alcohol (vodka) in portions, stirring. Mix thoroughly, strain well, pour into dry storage bottles.
Let stand for 7-10 days before use.
Egg liqueur "Dubok"
Ingredients
Raw egg yolks - 8 pcs.
Condensed milk - 1 can
Vodka - 500 ml
Water - 250 ml
Chopped oak bark - 2 tbsp. л.
Method of preparation
Pour oak bark with water, boil in a water bath for 45 minutes, remove from heat, cool and strain well.
Beat egg yolks, mix with condensed milk until smooth, then pour in vodka and bark decoction.
Mix well again and beat with a mixer.
Pour into a bottle, let stand for 3-4 days before use.
Creamy egg liqueur
Ingredients
Fatty cream - 250 ml
Vodka - 250 ml
Egg yolks - 3 pcs.
Sugar - 150 g
Vanilla sugar - 1 sachet
Rum essence - 1-3 drops
Instant coffee - 2 tbsp.
The method of preparation
Pour sugar into egg yolks, add vanilla sugar, coffee and essence, beat with a mixer.
Pour in cream while stirring, then vodka and stir with a spoon.
Pour into storage bottles, keep in a cool place.
Egg liqueur with coffee and whiskey
Ingredients
Vodka - 200 ml
Powdered sugar - 250 g
Eggs - 6 pcs.
Condensed milk - 250 ml
Vanilla sugar - 1 sachet
Instant coffee - 20-30 g
Whiskey - 50 ml
The method of preparation
Pre-chill the eggs, then separate the whites from the yolks.
Grind the yolks with powdered sugar and vanilla sugar, mix with condensed milk.
Dissolve the coffee in vodka, mix with whiskey, add to the yolk mass, stir.
Whip the chilled egg whites into a thick foam, stir into the liqueur.
Place the mass in the refrigerator for 30 minutes.
Strain and use immediately.
Update: 31.07.2018
Category: Liqueurs and Tinctures