Eggnog Liqueur Recipes

EIERLIKOER GERMAN EGG LIQUEUR

Steps:

• Gather the ingredients.
• Heat milk, cream sugar, and vanilla bean to about 160 F (use a food or meat thermometer to measure temperature).
• Beat egg yolks together. Temper egg yolks by adding a few spoonfuls of the hot milk and stirring quickly.
• Add the egg yolks to the milk in a thin stream, stirring constantly with a whisk. You may want to use an immersion blender for this step.
• Stir over low heat, keeping the temperature at about 160 F / 70 C, for 5 to 10 minutes.
• Remove from heat and cool slightly. Add both alcohols and stir until well mixed.
• Pour through a sieve into a large measuring cup or through a funnel into a clean bottle. Discard vanilla bean and any solids.
• Refrigerate overnight before drinking out of small cups or egg cups.

EGGNOG LIQUEUR

Steps:

• Using the blunt edge of your knife, scrape the insides from the vanilla bean.
• Add the vanilla scrapings to the blender. Add remaining ingredients and blend for about 45 seconds on high, or until thoroughly combined and smooth.
• Pour into a clean bottle with a tight fitting lid or a clean canning jar with a tight fitting lid.
• Place in the refrigerator and allow it to mellow for at least two weeks prior to serving. The longer it ages, the smoother the flavor will be. Another little bit of magic; as it ages, it will deepen not only in flavor but in color. If you use eggs from your own chickens -or from the chickens of a generous farmer friend- the liqueur will reach an almost orange color.
• This is good for two months in the refrigerator.
• *Take your scraped vanilla bean pod and put it in a jar with a couple cups of plain sugar. Put a tight lid on it and stick it in a dark place. In a week you'll have vanilla sugar. As you use it up and start running low, just add additional sugar and shake the jar. Voila! Never ending vanilla sugar!

EGGNOG

Steps:

• Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
• Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
• Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.

EIERLIKöR (GERMAN EGG LIQUEUR)

Steps:

• Separate the eggs and add the yolks to a medium-sized mixing bowl. Add in the powdered sugar as well as the vanilla extract and mix with your electric hand mixer or a whisk until you have a creamy consistency.
• Mix in the whipping cream and keep whisking.
• Now slowly pour in the the rum and keep whisking vigorously.
• Once frothing, put the bowl in a hot water bath on the stovetop and keep whisking for a few minutes until the mixture is thick and creamy. This works best if you fill a flatter, medium-sized pot with hot water and place your mixing bowl into the hot water (use a bowl that can handle it - we would avoid plastic bowls). Make sure that the water in the pot is hot but not boiling since you don't want the egg liqueur to start bubbling and lose its alcohol. You want to heat the egg liqueur to around 160 degrees Fahrenheit.
• Pour the egg liqueur into glasses to sip right away or into sanitized bottles to keep for later. If you use clean equipment and fresh eggs, the egg liqueur should keep in the fridge for around 4 months.

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.