wishmobbing
Senior member
- Joined
- Dec 5, 2017
- Messages
- 872
- Reason
- Lost a loved one
- Diagnosis
- 07/2017
- Country
- DE
- State
- BW
- City
- Stuttgart
Aha, this one sounds good.
1-1/2 ounces rum, such as Caña Brava
3/4 ounce fresh passion fruit pulp
1/2 ounce simple syrup
1/2 ounce freshly squeezed Meyer lemon juice
1 egg white
In a shaker, add rum, passion fruit pulp, simple syrup, meyer lemon juice and egg white. Dry shake, hard, for 20 seconds to get a good froth. Add ice ⅔ up shaker. Shake an additional 20 second and double strain into a chilled cocktail coupe.
Also, if you drink a lot of these, you'll have enough egg yolks to make the German version of egg nog to put into the be haded chocolate eggs. (I don't even support the idea of egg liqueur, but I fits your serving idea and Easter to well, not to be mentioned. People here sometimes enjoy it out of chocolate coated waffle cups.)
Eierlikör – German Egg Liqueur (a.k.a. Advocaat)
8 egg yolks
1 8-gram packet vanilla sugar OR 2 teaspoons granulated sugar1
2 cups + 2 tablespoons (250 grams) powdered sugar
1 1/2 cup + 1 tablespoon (375 milliliters) evaporated milk2
1 cup + 1 tablespoon (250 ml) dark rum with at least 37%
With an electric mixer, beat the egg yolks and vanilla sugar until foamy. I did mine for about 2 – 3 minutes.
Slowly add the powdered sugar.
Then add the evaporated milk and then the rum. Mix slowly until well combined.
Put it in a pot, but don't fill it all the way to the top. Leave at least 1" at the top of the pot. If you have to do it in two batches, then do it in two batches. If you fill it almost to the top of the pot, it will likely come out badly. Then put that pot in a larger pot, which has been filled slightly less than halfway with water. How far you’ll need to fill it depends on the size of the pots. Heat it over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 – 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it’ll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
Let the bottles cool completely and then store in the refrigerator for up to 3 months.
1-1/2 ounces rum, such as Caña Brava
3/4 ounce fresh passion fruit pulp
1/2 ounce simple syrup
1/2 ounce freshly squeezed Meyer lemon juice
1 egg white
In a shaker, add rum, passion fruit pulp, simple syrup, meyer lemon juice and egg white. Dry shake, hard, for 20 seconds to get a good froth. Add ice ⅔ up shaker. Shake an additional 20 second and double strain into a chilled cocktail coupe.
Also, if you drink a lot of these, you'll have enough egg yolks to make the German version of egg nog to put into the be haded chocolate eggs. (I don't even support the idea of egg liqueur, but I fits your serving idea and Easter to well, not to be mentioned. People here sometimes enjoy it out of chocolate coated waffle cups.)
Eierlikör – German Egg Liqueur (a.k.a. Advocaat)
8 egg yolks
1 8-gram packet vanilla sugar OR 2 teaspoons granulated sugar1
2 cups + 2 tablespoons (250 grams) powdered sugar
1 1/2 cup + 1 tablespoon (375 milliliters) evaporated milk2
1 cup + 1 tablespoon (250 ml) dark rum with at least 37%
With an electric mixer, beat the egg yolks and vanilla sugar until foamy. I did mine for about 2 – 3 minutes.
Slowly add the powdered sugar.
Then add the evaporated milk and then the rum. Mix slowly until well combined.
Put it in a pot, but don't fill it all the way to the top. Leave at least 1" at the top of the pot. If you have to do it in two batches, then do it in two batches. If you fill it almost to the top of the pot, it will likely come out badly. Then put that pot in a larger pot, which has been filled slightly less than halfway with water. How far you’ll need to fill it depends on the size of the pots. Heat it over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 – 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it’ll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
Let the bottles cool completely and then store in the refrigerator for up to 3 months.
