How to cook egg liqueur

There are several varieties of egg liqueur. In Germany love Christmas Eierlikör, in Latin America popular Rompope, in Poland, preparing Aescape, but perhaps the most popularity in the world won Advocaat – a creamy, warm yellow color of the drink, which produces dozens of different manufacturers.

You will need

• Eierlikör
• - 2 chicken eggs;
• - 2 egg yolks;
• - 250 g icing sugar;
• - 1 Cup heavy whipping 33% cream;
• - 125 ml of alcohol.
• Egg liqueur cognac or brandy
• - 10 egg geltow;
• - 1/2 teaspoon of salt;
• - 250 g icing sugar;
• - 350 ml brandy or cognac;
• - 30 g of vanilla extract
• Egg liqueur with lemon and condensed milk
• - 250 g icing sugar;
• - 15 g of vanilla extract;
• - 30 g of lemon juice;
• - 3 chicken eggs;
• - 4 egg yolks;
• - 250 ml of alcohol;
• - 150 g condensed milk.
• Egg liqueur with milk
• - 5 egg yolks;
• - 250 ml powdered sugar;
• - 150 ml of high fat milk;
• - 100 ml cream 20% fat;
• - 1 teaspoon of vanilla extract;
• - 200 ml of vodka.

Instruction

1. EierlikörПросейте powdered sugar. Eggs and egg yolks, whisk in a thick mass. Still whisking, in a thin stream, add sugar. Pour the sweet egg mixture, the alcohol and stir. Whip the cream to soft peaks and gently stir in the liqueur. The drink is ready. Pour it into a bottle and store in refrigerator no longer than 1-2 weeks.
2. Egg liqueur cognac or Brendel egg yolks, add salt and sifted powdered sugar and beat them up until they turn into a dense uniform mass. A thin stream pour in the brandy or cognac. Prepare a water bath and, stirring constantly, start to heat the egg mixture. It is in any case should not boil, otherwise the alcohol will evaporate. When the mass reaches a creamy consistency, remove from the heat and add the vanilla extract. This liquor is cooled and serve immediately, garnished with whipped cream.
3. Egg liqueur with lemon and condensed molokovskaja eggs, egg yolks and sugar in a blender, add condensed milk and whisk again. Pour in the alcohol, lemon juice, vanilla extract and mix on low speed for 1-2 minutes. Pour the drink into the bottle, close the airtight lid and leave in the fridge for 1 - 2 weeks.
4. Egg liqueur makedoonia milk to a boil and let cool to room temperature. Meanwhile whisk in a homogeneous fluffy mass of egg yolks and sugar, add milk and vanilla extract and cream, stir gently with a whisk. A thin stream add the vodka. Ensure that all the ingredients were the same at room temperature, otherwise the liquor may curl up. Pour the drink into a sterilized bottle and store in the refrigerator for at least 2 weeks.