Egg liqueur is a very tasty, sweet alcoholic drink. It is also used in cooking when cooking baking and creams. At home, it is very simple to cook it.
For cooking you will need:
1 bank of condensed milk;
5-6 yolks;
300 g of powdered sugar;
1 bag of vanilla sugar;
0.5 l alcohol.
1
Gently separate yolks from proteins. If there is a drop of squirrel, it is very ugly turning into alcohol.
2
In the container with yolks add sugar powder and beat with a mixer to a homogeneous mass. The better you get up, the more tastier there will be a liquor.
3
In the process of whipping, add vanilla sugar and continue to beat the resulting mass.
4
Now, without stopping the yolk, add sugar powder, vanilla sugar and condensed milk. Milk pour a thin flowing. Continue to beat another 5-10 minutes.
5
Further, continuously stirring, we introduce alcohol in small portions. Alcohol should be selected without a pronounced taste. It is better to use brandy or vodka.
6
It turns out about 1 l liker. In appearance it will be liquid. Pour the liquid into the bottle and put in the refrigerator by 1.5 - 2 hours. In the refrigerator, the liquor thickens. Before use you need to shake.
Store home egg liquor follows in the refrigerator and no more than a month. There are also many recipes for egg liquor-based cocktails. Do not be afraid, experiment!
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