Christmas egg liqueur
- 1 span> star anise
- 1 span> Clove
- 1 cinnamon stick li>
- 9 egg yolk (size M)
- 1 span> Egg (size M)
- 165 g Sugar
- 1/4 l white rum
- 2 EL
condensed milk
20 minutes div>
light
- 1.
- Coarsely crush the spices. Put the egg yolks, egg, spices and sugar in a bowl and beat over a double boiler with a whisk for about 10 minutes until the mixture is light and thick. Carefully stir in the rum. Stir in milk. Stir for another 2-3 minutes, then pour the eggnog through a sieve into another bowl. Stir the liqueur on the cold water bath until cold. Fill into 2 clean bottles using a funnel
- 2.
- Wait approx. 30 minutes. Per bottle approx. 4200 kJ / 1000 kcal. E 19 g / F 33 g / KH 84 g
1 portion approx:
- 1000 kcal
- 4200 kJ
- 19 g protein
- 33 g fat
- 84 g carbohydrates li>
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