Egg liqueur

egg liqueur
  • Preparation Time
    5 min
  • Cooking Time
    1 min
  • Servings

Maybe even Egg liqueur is more associated with Christmas for others, but at Easter, where eggs are respected, why not change the traditions a bit. 

Did you know that Egg Liqueur has been around since the 16th century? Its origins can be traced back to Elizabethan drinks, which were made with spices, milk, eggs and fortified wine. It was served thick and hot. 

Elsewhere, this liqueur might be called the Angel of Hell. In 1932 there was a cocktail, where you beat eggs, brandy, cream and a little ice.



    Solis 1

    Cut the vanilla pods lengthwise in half and pierce the flesh with a pointed spoon. (You can also use 1 teaspoon of vanilla extract). Then mix it with icing sugar.

    Solis 2

    Mix egg yolks in a bowl with vanilla icing sugar and whipped light foam. Slowly add condensed milk and cognac while frothing.

    Solis 3

    The liqueur is bottled with a wide cap, corked and placed in the refrigerator for 3-4 days.


    Enjoy your meal!

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