Homemade egg liqueur: What do I need to know?

The holiday season is here, and one of the guests that should not be missed in the celebration is homemade egg liqueur, a drink made from rum, egg yolks, milk and some spices.

Eggnog is a colored drink pale yellow, vanilla and hot, with the perfect balance of sweetness and alcohol, often confused with eggnog or eggnog.

Making eggnog at home is the perfect excuse to get together familyimitating the recipe is easy, however, according to Anny Serrano, chef at Emprende Vizcaínas (entrepreneurial space), there are certain factors to consider in order to achieve good results.

Serrano began by explaining that egg liqueur and egg liqueur They are not the same, she described them as “first cousins”, since the latter uses less eggs and spices in its preparation.

Now that you know how these two drinks differ, here are some factors to consider when making eggnog.

– The egg mixture must be cook on medium heat – high.

– it is recommended to use cane liqueur, although you can also use the one of your choice, as long as it is clear and with a little spice. Also keep in mind that the drink, depending on the type you use, will be impregnated with smell and taste.

– It is recommended to use baking soda to balance the acidity of the milk.

– When you add egg yolks to the mixture, first equalize their temperature with the temperature at which they are cooked, this way you will remove traces of egg whites.

– Carob must be stored in the refrigerator, yes last up to 20 daysa period that can be extended if you use some kind of preservative.

– Egg croissant can be flavored with walnut, pistachio, strawberry or some other essence, it depends on your taste.