Many recipes for German egg liqueur, which is a boozy eggnog, use raw eggs but I prefer the heated version for food safety reasons. You just need to watch it closely so the eggs don't curdle.
5 people made this
Makes: 1 bottle
4 fresh egg yolks
3 teaspoons vanilla sugar
250g icing sugar
250ml double cream
100ml double distilled German schnapps, or high-proof vodka
125ml golden rum
Method Prep:5min › Cook:10min › Ready in:15min
Whisk yolks with vanilla sugar, icing sugar and cream in a metal bowl.
Fill a saucepan to a level of about 5cm with water and bring to the boil. Place the metal bowl on top, making sure that the bowl does not touch the water. Let the water boil gently and whisk constantly until the mix thickens, about 10 minutes.
Remove from the hob and stir in schnapps and rum. Let cool, stirring once in a while, then fill in a sterilised bottle and refrigerate promptly. Use within 1 week.