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🥤 Egg Liqueur Preparation

389 kcal · 30 min · 4 servings

Ingredients

• Eggs 7 pcs.
• Vanilla Sugar 1 packet
• Icing sugar 150 g
• Whipping cream 400 ml
• White rum 150 ml

Instructions

1. 1. Separate the eggs, reserving the egg whites for another use. Bring about 1 liter of water to a boil in a pot.
2. 2. In a metal bowl, mix the egg yolks with vanilla sugar well. Gradually add the icing sugar, cream, and white rum, stirring everything well.
3. 3. Place the bowl in the water bath and beat with a hand mixer and whisk until creamy for about 5 minutes.
4. 4. Fill the homemade egg liqueur into bottles. Cheers! Tip: If the egg liqueur is sealed airtight, it will keep in the refrigerator for several months. The egg whites can be used for another recipe.

Nutrition per serving

• kcal: 389
• Protein: 5 g · Fett/Fat: 26 g · Carbs: 31 g