Christmas liqueur

For 500 ml
  • 5 fresh egg yolks
  • 125 g Icing sugar
  • 200 g whipped cream
  • 100 ml white rum
  • 1 TL Vanilla flavor
  • 1 TL Cinnamon
25 minutes
light
1.
Mix egg yolks and icing sugar with the whisk of the hand mixer on the highest level until creamy. Gradually stir in the cream, rum, vanilla flavor and cinnamon.
2.
Beat the liqueur mass with the whisk of the hand mixer over the hot water bath for about 5 minutes until creamy.
3.
Pour the Christmas liqueur into a clean, hot-rinsed bottle and close it. Store in the refrigerator
4.
The Christmas liqueur can be kept tightly closed and refrigerated for about 4 weeks.
1 ml approx:
  • 1690 kcal
  • 7090 kJ
  • 21 g protein
  • 95 g fat
  • 131 g carbohydrates

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