Balanced, sweet, velvety taste, small strength and expressive yellow color due to chicken yolks - egg liqueur with cognac. We will learn how to cook it at home. Step-by-step recipe with a photo. Video recipe.
Egg liqueur of Dutch origin, which is especially popular in Germany, but today it is already becoming famous in other countries of the world. In the classic version, it is prepared on the basis of egg yolks, milk, sugar / honey and grape brandy. But at home, it can be made from a more affordable alcoholic beverage produced in an industrial environment, like cognac, whiskey, rum. It turns out the liqueur is viscous and thick, more reminiscent of a viscous cream.
Alcoholic liqueurs are perhaps one of the few light alcoholic beverages that can be consumed at the beginning of dinner as an aperitif to whet the appetite, and at the end of a meal for dessert. They are also served after lunch or dinner as a tonic. It is not recommended to taste them with a side dish containing hot spices: garlic, onion, basturma, etc. Egg liqueur is interesting both on its own, as a light alcoholic drink, and as an addition to desserts and pastries. In addition, the drink has a very expressive taste, so it is often added to ice cream, mousses, coffee, cakes, pastries … Sweets are immediately transformed, acquire a relaxing alcoholic note and turn into a gentle warming aftertaste.
- Caloric content per 100 g - 50 kcal.
- Servings - 500 ml
- Cooking time - 15 minutes
Ingredients:
- Eggs - 4 pcs.
- Sugar - 50 g or to taste
- Milk - 200 ml
- Cognac - 100 ml or to taste
Step by step preparation of egg liqueur with cognac, recipe with photo:
1. Wash the eggs, gently break with a knife and separate the whites from the yolks. You won't need proteins for the recipe, so use them for other dishes. And combine the yolks in a deep container, in which it will be convenient to beat the products with a mixer.
Homemade eggs are best for making liqueur. If there is no such “delicacy”, then when buying them in the supermarket, pay attention to the freshness of the eggs: the fresher they are, the tastier the drink will be.
2. Add sugar to the egg yolks. It can be replaced with powdered sugar or honey.
3. Beat the yolks until a fluffy, voluminous lemon-colored foam. The sugar should be completely dissolved.
4. Pour cold milk into the yolks and mix well with a mixer. If it is pasteurized, then you do not need to boil it. In other cases, bring it to a boil beforehand and refrigerate.
5. Pour cognac to the products and mix the products with a mixer again. For a pronounced egg flavor, use good quality cognac. Also, a complex, deep and intense bouquet will create a drink of brandy, whiskey or golden rum.
Immediately after preparation, the egg liqueur with cognac will not be thick. Therefore, send it to the refrigerator to cool for 3-4 hours. Then serve to the dessert table and start tasting. You will see how it transforms and changes its consistency after infusion.
See also the video recipe on how to make egg liqueur, Advocate.
