Homemade Egg Liqueur
Homemade Egg Liqueur is rich, creamy, and perfect for sipping or baking. Whip up this classic treat in minutes for a decadent holiday!
Equipment
- Medium saucepan
- Whisk
- Fine mesh strainer
- Glass jar(s) with airtight lid
- Blender or immersion blender (optional)
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons vanilla extract
- 1 cup vodka or rum
- Optional: additional spices such as cinnamon or nutmeg for extra flavor
Instructions
- In a medium saucepan, whisk together the eggs and sugar until well combined.
- Slowly pour in the heavy cream and milk, while continuously whisking.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
- Remove the mixture from heat and let it cool for a few minutes.
- Then, using a fine mesh strainer, strain the mixture into a glass jar.
- Let it cool completely, then stir in the vanilla extract and alcohol of your choice.
- For a smoother texture, you can blend the mixture using a blender or immersion blender.
- Once blended, pour the liqueur into airtight glass jars and store in the refrigerator.
- Serve chilled and enjoy!
Notes
For a thicker and richer liqueur, you can use half and half instead of milk.
Adjust the amount of sugar according to your taste preferences.
Play around with different spices such as cinnamon, nutmeg, or even ginger to add some extra flavor.
You can also use dark rum or brandy instead of vodka for a different twist on the traditional recipe.
This liqueur can be kept in the refrigerator for up to 2 weeks, but it's best to consume within a week for optimal freshness.
Nutrition
Calories: 600kcal
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