Christmas egg liqueur

  • 1 star anise
  • 1 Clove
  • 1 cinnamon stick
  • 9 egg yolk (size M)
  • 1 Egg (size M)
  • 165 g Sugar
  • 1/4 l white rum
  • 2 EL condensed milk
20 minutes
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

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