How to make egg liqueur at home. Homemade egg liqueur: how to make and what to drink with
There are several versions of how the egg was invented: according to one of them, the drink was invented by Dutch sailors sailing to the Antilles. In the original version, the liqueur was a mixture of alcohol and avocado, but due to the absence of this fruit in Holland, sailors replaced it with yolk in the recipe.
Ingredients for the preparation of "Advocate" liqueur
The original Advocate liqueur is made from egg yolks, vanilla, honey and cream. Cooked by original recipe the option can be purchased only in England and Holland: alcohol sold in other countries is stronger. Only natural products of high quality are used for production. The peculiarities of manufacturing are kept secret, so at home you can only prepare an analogue similar in taste.
At home, the recipe is often modified. Honey is replaced with sugar, condensed milk is added instead of cream, and they are taken instead of grape brandy.
Fortress original version is 14 °. Imported alcohol is stronger: the indicator can go up to 20 °.
Homemade recipe
There are several recipes for making egg. For manufacturing you will need:
- 10 egg yolks;
- 200 g granulated sugar;
- a glass of brandy;
- spices.
The yolks should be carefully separated from the whites. Even small pieces of protein should be removed, as otherwise there will be lumps in the drink. After that, all components are mixed and whipped with a whisk. You should get a homogeneous mass, which should be warmed up in a water bath and stirred until a dense thick cream is obtained. It is impossible to heat quickly, since in this case the yolks may curl.
When the drink is ready, you should cool it until room temperature and pour into glass containers. After that, the alcohol is removed to the refrigerator and insisted for 3 to 5 days.
There is another simple recipe for Advocate's egg liqueur. Have to take:
- 0.5 l of vodka;
- 1 tin can of condensed milk;
- 8 egg yolks;
- 300 g granulated sugar;
- 1 bag of vanillin.
Boil condensed milk in water for 2.5-3 hours. Buying boiled is not recommended, since the taste of the drink will not be so pleasant. After that, the condensed milk should be cooled to room temperature. Stir all ingredients except vodka, whisking them with a blender. Continuing to stir, pour alcohol in a thin stream. When a homogeneous mixture is obtained, pour the resulting mass into bottles and refrigerate for several hours.
There are more exotic recipes... To prepare an alcoholic drink, one of them is required to take:
- 0.5 l of white rum;
- 3 ripe large avocados;
- 250 g granulated sugar;
- 5 g of lecithin (available at the pharmacy);
- juice of 1 lime;
- glass of water.
Pass the avocado pulp through a sieve and immediately mix with lime juice to avoid blackening. Add lecithin and sugar. Pour in rum, water, then beat thoroughly with a blender. You should get a homogeneous mass. Distribute the mixture in glass containers and leave to infuse for 3-4 days in a cool dark place. Shake well before use.
How to drink the lawyer liquor correctly
Liqueur Advocate has a dense consistency. It is customary not to drink it, but to eat it with a dessert spoon. In most cases, this alcohol is consumed at the end of the meal, replacing it with dessert. Some people prefer to drink the drink not in its pure form: it is spread on soft Belgian waffles, sweet pastries.
The exported beverage is more liquid. It is often used as a digestif at the end of a meal. Some people prefer to drink Advocaat as an aperitif. In addition, on its basis, a large number of different alcoholic cocktails... It is customary to drink the drink chilled. Various spices are often added to it: nutmeg, cinnamon and others, focusing on their own taste.
Cocktails with Advocate liquor
Many people do not like to consume a thick drink in its pure form because of its dense consistency; they prefer to drink it with egg liqueur. There are many different recipes.
To prepare the After eight cocktail, you should equal proportions take egg and mint liqueurs and baileys. Alcohol is poured into the container in layers: first the Advocate, then the mint, at the end - Baileys. It is recommended to use pre-cooled components.
To prepare a chocolate cocktail, you will need to take 20 ml of an alcoholic drink, 25 mg of chocolate and 3 tbsp. spoons of whipped cream. The chocolate should be melted in a steam bath, poured into the bottom of the glass, poured on top of the Advocate, and mixed. When the mixture has cooled, garnish with whipped cream on top, some prefer to sprinkle with chocolate chips.
It turns out delicious and creamy cocktail with liqueur Advocate. To prepare it, you need to take equal parts of egg liqueur and Baileys, pour into the Baileys container, on top - Advocate. After that, you should raise the dishes, slap them on the bottom so that the contents mix a little. Wait a few minutes before serving.
To prepare the "Green Monster" in equal proportions, you need to take vodka, gin, white rum, Advocate and Curacao Blue. Mix the ingredients, add lemonade to taste. This drink is served with ice cubes.
To make "Casablanca" you will need to take 1 part of sambuca, orange and lemon juices, 2 parts of Advocate and 3 parts of vodka. All components are thoroughly mixed in a shaker and then poured into a glass with crushed ice.
“Dutch Morning” is made from 25 ml of Advocate, the same amount of gin, 10 ml of Galliano and 20 ml each sugar syrup, lime and lemon juices. The components are mixed using a shaker and then poured onto small grains of ice.
Compassion contains 100 ml of Advocate, 50 ml of cherry liqueur and cocktail cherry. Alcohol is mixed, then poured into a highball on small grains of ice and decorated with a cherry.
We all met yellow egg liqueur on store shelves, its sugary, creamy taste has always amazed and delivered a lot of aesthetic pleasure. But what if you want to cook your own counterpart ?!
Especially for you, Shake has prepared the most diverse selection of recipes based on raw egg yolk. It is also worth noting that both a chicken egg and a quail egg are suitable, but in this case, the egg proportion must be increased several times.
Egg liqueur based on cognac
Ingredients
- Yolks - 8 pcs.
- Sugar - 200 g
- Vanilla sugar - 1 sachet
- Cognac - 500 ml
Cooking method
- Carefully separate the yolks from the whites, place them in a container, add sugar and a bag of vanilla sugar.
- Thoroughly grind the whole mass so that it becomes homogeneous, pour into a bottle and add cognac.
- Cork the mixture, shake well and stand for several weeks at room temperature.
Condensed milk based egg liqueur
Ingredients
- Yolks - 8 pcs.
- Powdered sugar - 250 g
- Vanilla sugar - 1/2 sachet
- Condensed milk - 2 cans
- Alcohol - 150 ml
Cooking method
- Mix egg yolks with powdered sugar, vanilla sugar and condensed milk.
- Grind it all up homogeneous mass and add alcohol.
- Withstand several weeks, the drink is ready. Store in a closed bottle.
Boiled milk based egg liqueur
Ingredients
- Yolks - 6 pcs.
- Powdered sugar - 300 g
- Boiled milk - 400 ml
- Vanilla stick - 1 pc.
- Alcohol - 300 ml
Cooking method
- Soak the vanilla stick for 8 days in alcohol.
- Then beat the yolks and powdered sugar into a foam, then, continuing to beat, add cold boiled milk and alcohol tincture (remove the vanilla).
- Pour liquor into bottles, seal tightly and keep for 1–2 months.
Alternative recipe for egg liqueur
Ingredients
- Milk - 750 ml
- Vanillin - 1 sachet
- Sugar - 500 g
- Starch - 40 g
- Raw egg yolks - 8-10 pcs.
- Alcohol or vodka - 250 ml
Cooking method
- Pour starch into 200 ml of milk, stir well.
- Heat the remaining milk, add sugar, stir until dissolved, not letting the milk boil, then pour in the diluted starch and boil the mixture until pudding. Stir all the time.
- Remove from heat, cool. Beat the yolks with vanilla separately, add to the chilled pudding.
- Pour alcohol (vodka) in portions, stirring. Mix thoroughly, strain well, pour into dry bottles for storage.
- Let it brew for 7-10 days before use.
Egg liqueur "Dubok"
Ingredients
- Raw egg yolks - 8 pcs.
- Condensed milk - 1 can
- Vodka - 500 ml
- Water - 250 ml
- Shredded oak bark- 2 tbsp. l.
Cooking method
- Pour oak bark with water, boil in a water bath for 45 minutes, remove from heat, cool and strain well.
- Beat egg yolks, mix with condensed milk until smooth, then pour in vodka and bark broth.
- Mix well again and beat with a mixer.
- Pour into a bottle, let stand for 3-4 days before use.
Creamy egg liqueur
Ingredients
- Heavy cream - 250 ml
- Vodka - 250 ml
- Egg yolks - 3 pcs.
- Sugar - 150 g
- Vanilla sugar - 1 sachet
- Rum essence - 1-3 drops
- Instant coffee- 2 tbsp. l.
Cooking method
- Pour sugar into egg yolks, add vanilla sugar, coffee and essence, beat with a mixer.
- Pour in the cream while stirring, then the vodka and stir with a spoon.
- Pour into bottles for storage, keep cool.
Egg liqueur with coffee and whiskey
Ingredients
- Vodka - 200 ml
- Powdered sugar - 250 g
- Eggs - 6 pcs.
- Condensed milk - 250 ml
- Vanilla sugar - 1 sachet
- Instant coffee - 20-30 g
- Whiskey - 50 ml
Cooking method
- Pre-cool the eggs, then separate the whites from the yolks.
- Grind the yolks with icing sugar and vanilla sugar, mix with condensed milk.
- Dissolve coffee in vodka, mix with whiskey, add to the yolk mass, mix.
- Beat the cooled proteins into a thick foam, stir in the liqueur.
- Place the mass in the refrigerator for 30 minutes.
- Can be drained and consumed immediately.
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Egg liqueur is made from alcohol, fresh egg yolks, and sugar syrup. It has a rich egg flavor that goes well with cognac or brandy. The yolks act as thickeners and provide a firm consistency to the drink. The Dutch were the first to use yolks. The classic Advocaat liqueur is a mixture of grape brandy, chicken yolks and a special emulsifier that provides velvety and uniformity to the drink. Liqueur "Advocate" has a rich yellow color and a mild sweetish taste.
To prepare homemade liqueur, use additional ingredient- condensed milk. You will need: eggs - 10 yolks, 250 g of brandy or cognac, 50 g of condensed milk, 120 g heavy cream, vanillin to taste. Beat the yolks with a mixer until firm foam, add condensed milk, vanillin and continue to beat for 5 minutes. Then pour in the cognac and cream and whisk again. Consume immediately. The shelf life of homemade liqueur with condensed milk is short, so it should not be made in reserve.
Whipped up liquor recipe
Egg liqueur can be consumed neat or with coffee, as well as added to cocktails, ice cream, mousses, used as an ingredient in baking. It is not difficult to make such a drink at home, to get 1 liter you will need:
- 10 yolks; - 2 cups of sugar (you can replace 2.5 cups of powdered sugar); - 2 packs of vanillin; - 200 ml of milk; - 0.5 liters of vodka (using alcohol, you will get a stronger drink).
Separate the whites from the yolks, rub the latter with sugar until white. Put vanillin in milk, bring to a boil and pour in a thin stream, with constant stirring, yolks. It is very important not to let the mixture boil so that the yolk does not curdle. Cool the mixture and mix with a strong alcoholic drink, let it brew in a dark place for several days.
Variations of this recipe are possible. Replace milk with cream, 15% fat, mix it with 250 ml of brandy, heat in a water bath, add sugar there, stirring continuously, until it is completely dissolved. Cool the mixture. Mix the yolks with the remaining brandy, add the vanillin, stir and leave for 30 minutes.
Strain egg mixture and combine both components, add lemon or lime juice (1 tbsp. spoon). The result is a thick, viscous drink, reminiscent of a cream, but with a relaxing alcoholic note... For pure consumption, it is served with a dessert spoon. Such a liqueur can be stored for 1 month.
Eierlikör German Liqueur Recipe
If suddenly a friend "ran" to visit, you can quickly prepare a liqueur, an analogue of the German Eierlikör according to this recipe: take 10 yolks chicken eggs- do not throw away the proteins, you can make meringues from them, beat well with sugar (200 g) or liquid honey (80 g) to double in volume, add a little vanillin and pour in cognac or vodka drop by drop (0.5 l ) while continuing to beat.
To prepare such a drink, use only fresh, preferably homemade eggs. You can take quail, this will reduce the risk of contracting salmonellosis. The drink is stored in the refrigerator for more than six months.
Many cocktails are made on the basis of egg liqueur. In the heat, the Snowball cocktail will perfectly refresh. It is done simply - put ice on the bottom of the glass, pour 50 ml of liquor, pour lemonade in a thin stream.
IN classic version this drink must be present with grape brandy, egg yolks, milk and sugar. However, today you will learn how you can make this delicious egg liqueur at home even brighter and more affordable for cooking.
1
The very first egg liqueur was made in Suriname, Holland, following a recipe from immigrants. An analogy of a similar drink could be tasted in Brazil, but here, instead of egg yolks, the locals used an ingredient more familiar to their region - avocado pulp. It was this fruit, in their opinion, that gave the liquor a mild taste. Due to its absence in the Netherlands, avocados have also been replaced with yolks.
Egg liqueur from Holland
In addition to this main ingredient, cream, condensed milk and vanilla are often present in the liqueur. As a matter of fact, it is these components that are the basis for the preparation of the Advocate homemade egg liqueur recipe. It has a relatively low alcoholic strength, no more than 20%, and also has a delicate sweet taste. Today, this alcoholic drink is produced by many well-known world companies, including De Kuyper, from the assembly line of which the eminent Blue Curacao, Pizan Ambon and many others also leave the assembly line.
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2
In order for the liqueur to turn out to be truly refined and tasty, be sure to use a high-quality alcoholic base for its preparation. Cheap vodka or diluted alcohol can ruin the taste of your future drink. For its preparation, it is better to purchase grape spirit, Irish whiskey from an inexpensive series, or rum. Pay special attention to the quality of condensed milk, focusing on the manufacturer and the average thickness of the product.
However, the most important stage in the preparation of liqueur is the preparation of egg yolks. Here it is necessary to ensure that the yolk is carefully separated from the protein; it is even necessary to get rid of the protein cords. Otherwise, unpleasant lumps can form in the egg liqueur.
Making egg yolk liqueur
Actually, with the preparation of eggs for making liquor, the recipe will begin. Take 10 chicken eggs and carefully separate the yolks from the whites. Add cooked yolks, a bag of vanilla, a can of condensed milk to the blender bowl. Mix everything thoroughly until a homogeneous thick consistency is formed. Now pour a glass of cognac and 120 ml of cream of fifteen percent fat into the resulting mass, and then mix everything thoroughly again.
The liquor is almost ready. It remains to pour it into a sterile container of the required volume, close an airtight lid and send it to a dark, cool place for 4 days. Shaking the drink throughout the entire infusion period is not recommended. This can only be done if it suddenly delaminates.
When the specified period comes to an end, filter the drink through cheesecloth and pour it into glass bottles. After that, let the liquor ripen for another week. In terms of consistency, such a drink turns out to be even thicker, so drinking it is quite problematic. It is recommended to serve this classic version of egg liqueur with a spoon.
3
Unlike the previous version, this drink turns out to be more liquid, which makes it possible to drink it without additional cutlery. In addition, this recipe is ideal for those who are afraid of contracting salmonellosis, because here we will subject the ingredients to heat treatment.
First, as usual, take 8 eggs and separate the yolk from the white. Pour two glasses of milk into a separate container and send it to the stove, bring to a boil. Remove from the stove and let cool slightly. In the meantime, we are preparing water bath and put on it a container with yolks and sugar (240 g). Intensively and without stopping, we begin to whisk the contents with a whisk, achieving a creamy texture. It is very important that the bottom of the container with the egg cream does not come into contact with the water and that the fire is minimal, otherwise the yolks may curl.
Egg liqueur "Advocate" with milk
When you achieve the consistency of a thin sauce, pour warm milk into the egg mixture with a thin stream, gradually stirring the entire contents of the container. Then remove everything from the heat, let the whipped mass cool to room temperature and add 0.5 liters of brandy or cognac to it. At the end, we pour the finished liquor into sterilized containers and send it to a dark, cool place for 4 days.
This version of egg liqueur not only acts as an excellent digestif, but is also ideally drunk in combination with aromatic coffee, and is also an excellent alcoholic dressing for fruit salads and pancakes.
4
The recipe for the original Dutch egg liqueur cannot be imagined without the main ingredient - avocado pulp. You will need to prepare 3 ripe avocados with a yellow part inside, which you need to remove, grind it, pour the juice of one lime, and add a glass of sugar and 5 g of lecithin to it. Add a glass of water and 0.5 l of white rum to the resulting mixture, and then mix everything thoroughly until a homogeneous creamy texture is obtained. Next, we filter the drink and send it to infuse in a dark cool place.
Homemade alcohol with avocado pulp
For those who do not like avocado, we suggest using the second recipe for making a classic egg liqueur. To prepare it, you will need to separate the yolks from the whites (10 eggs) and remove the protein cords. Mix the yolks with a can of condensed milk and a bag of vanillin. Whisk all the ingredients thoroughly with a whisk until a homogeneous mass is obtained and add to it a glass of grape brandy (cognac) and half a glass of 10-15% cream, mix everything again. Then it remains to pour the alcohol into a glass container and send it to infuse in the refrigerator for 4 days. After the specified time, strain the egg liqueur through a sieve and send it to ripen for another week in a cool place.
5
Due to the absence food colors and additives, homemade egg liqueur has a relatively short shelf life compared to the store counterpart. To prolong it as much as possible, the drink must be stored in the refrigerator, always in a sterilized glass container. Otherwise, the egg liqueur can go bad very quickly, stratify and become sugared. When stored in the refrigerator, the average shelf life is 3–6 months.
Drink with condensed milk and tender cream
As for serving the drink, it is recommended to drink it neat, warm or chilled, without ice. Like many liqueurs, this alcohol acts as a digestif, so it is better to taste it after a meal, be sure to shake it before drinking.
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Egg liqueur is a drink with a very expressive taste, it is added to ice cream, mousses and coffee, cakes and pastries, and they are transformed even by a teaspoon.
About homemade egg liqueur
The liqueur turns out to be thick and viscous and more like a cream, and its taste has nothing to compare with. Is that with a good custard, however, with a relaxing alcoholic note that turns into a gentle warming aftertaste.
Homemade eggs are best for making liqueur. If you can't get such a “delicacy”, pay attention to the freshness of the eggs: the fresher they are, the tastier the drink will be. Use a good vodka to get a pronounced egg flavor. A more complex, deep, intense bouquet can be created by cognac, brandy, whiskey or golden rum.
The egg liqueur owes its density to the method of preparation: the yolks are mixed with powdered sugar and cream, and then brewed in a water bath. Thus, the liqueur turns out to be thick, and the yolks are tempered, and you do not need to worry about the fact that they are raw. Immediately after preparation, the liquor will not be thick, but send it to the refrigerator for 3-4 days, and you will see how it will change its consistency, how it will infuse and transform!
Preparation 10 min. Cooking 60 min.
Portions 0.5 l. Difficulty: easy
Ingredients
- cognac 250 ml
- icing sugar 100 g
- cream 15-20% 70 ml
- yolks 5 pcs.
- vanillin
Preparation
Mix the yolks with the icing sugar.
Stir the mixture until smooth.
Pour the cream over the yolks and add a pinch of vanillin.
In a small saucepan, bring water to a boil and place the container of yolks on top in a water bath.
Stir the mixture continuously with a whisk so that the yolks do not curl, but only thicken the base for the liquor. The liquid will begin to foam slightly.
At this point, it is very important to stop the brewing process, and therefore move the container with the yolks to a cold water bath and cool (20-25 minutes), stirring occasionally.
After that, add cognac to the egg mass and mix the liquor thoroughly.
Pour the drink into glass bottle and put it in the refrigerator.
You can serve liqueur both on ice and on ice, and add it to any desserts and drinks you like.
Egg liqueur is stored for 3 weeks in the refrigerator.