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Homemade Egg Liqueur

Bake
30 min
Total
30 min

Ingredients

Equipment:

  • saucepan
  • 2bowls
  • kitchen scale
  • hand mixer
  • fine-mesh sieve
  • wooden spoon

Ingredients:

  • 12egg yolks from large eggs
  • 1 ⅔ cups200 gpowdered sugar, siftedVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 4 tspvanilla sugar2 packets = 4 tsp (16 g); alternatively vanilla extract or paste. Vanilla sugar is sugar flavored with real vanilla, sold in Germany in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 cup250 gheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1 ½ cups350 mlvodkaMy tip: use a good one.

Method

  1. Beat the egg yolks with the vanilla sugar until pale and foamy, slowly beat in the powdered sugar, then the cream, and finally stir in the vodka slowly.
  2. Then stir the whole mixture over a water bath on medium heat until thick and creamy (tip: it thickens further as it cools).
  3. Now pour the egg liqueur (a thick, creamy liqueur made from egg yolks and sugar; store-bought, it is sold as advocaat in the US and UK, and eggnog liqueur is a US alternative) through a fine-mesh sieve and fill it into a bottle while still warm.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/homemade-egg-liqueur/