Drinks

Egg liqueur

Egg liqueur

Egg liquor is a real treat when enjoyed warm, especially in winter. For the highest quality use fresh free-range eggs.

Recipe from the farmer's kitchen

Jessica Moser

Farmer from farm Oberpartegger

Oberpartegger, Villanders ©

Ingredients

2 litres

120 MIN.

• 750 ml
  milk
• 500 g
  sugar
• 4 Sachet
  vanilla sugar
• 6
  free-range eggs
• 250 ml
  strong alcohol
• 250 ml
  cream

Print recipe

www.roterhahn.it

Instructions - Egg liqueur

• 1.

  Step
  Boil the milk with the sugar and vanilla sugar for 15 minutes before cooling.
• 2.

  Step
  Beat egg yolk until creamy and then carefully fold in the cold milk and sugar mass. 3. Add the alcohol and unwhipped cream.
• 3.

  Step
  Add the alcohol and unwhipped cream.
• 4.

  Step
  Finally, put in bottles and leave to cool.
•  
  Happy cooking

Jessica Moser

Farmer from 'Roter Hahn Buschenschank'

Oberpartegger in Villanders

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