Egg liqueur recipe. Homemade egg liqueur (Advocaat)

We have all seen yellow egg liqueur on store shelves; its sugary, creamy taste has always surprised us and brought a lot of aesthetic pleasure. But what if you want to make your own analogue?!

Especially for you, Vzboltay 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.

Cognac-based egg liqueur

Ingredients

1. Yolks – 8 pcs.
2. Sugar – 200 g
3. Vanilla sugar – 1 sachet
4. Cognac – 500 ml

Cooking method

1. Carefully separate the yolks from the whites, place them in a container, add sugar and a bag of vanilla sugar.
2. Grind the entire mass thoroughly until it becomes homogeneous, pour into a bottle and add cognac.
3. Seal the mixture, shake well and keep for several weeks at room temperature.

Egg liqueur based on condensed milk

Ingredients

1. Yolks – 8 pcs.
2. Powdered sugar – 250 g
3. Vanilla sugar – 1/2 sachet
4. Condensed milk – 2 cans
5. Alcohol – 150 ml

Cooking method

1. Mix egg yolks with powdered sugar, vanilla sugar and condensed milk.
2. Grind all this until smooth and pour in alcohol.
3. Leave for several weeks and the drink is ready. Store in a closed bottle.

Egg liqueur based on boiled milk

Ingredients

1. Yolks – 6 pcs.
2. Powdered sugar – 300 g
3. Boiled milk – 400 ml
4. Vanilla stick – 1 pc.
5. Alcohol – 300 ml

Cooking method

1. Soak the vanilla stick in alcohol for 8 days.
2. Then beat the yolks and powdered sugar into a foam, then, continuing to beat, add cold boiled milk and alcohol tincture (remove the vanilla).
3. Pour the liqueur into bottles, seal tightly and age for 1–2 months.

Alternative egg liqueur recipe

Ingredients

1. Milk – 750 ml
2. Vanillin – 1 sachet
3. Sugar – 500 g
4. Starch – 40 g
5. Raw egg yolks – 8-10 pcs.
6. Alcohol or vodka – 250 ml

Cooking method

1. Pour starch into 200 ml of milk and stir well.
2. Heat the remaining milk, add sugar, stir until dissolved, without letting the milk boil, then pour in the diluted starch and boil the mixture until it becomes a pudding. Stir all the time.
3. Remove from heat, cool. Separately, beat the yolks with vanilla and add to the chilled pudding.
4. Pour in alcohol (vodka) in portions, stirring. Mix thoroughly, strain well, pour into dry bottles for storage.
5. Let steep for 7-10 days before use.

Egg liqueur "Dubok"

Ingredients

1. Raw egg yolks – 8 pcs.
2. Condensed milk – 1 can
3. Vodka – 500 ml
4. Water – 250 ml
5. Crushed oak bark - 2 tbsp. l.

Cooking method

1. Pour water over oak bark, boil in a water bath for 45 minutes, remove from heat, cool and strain well.
2. Beat the egg yolks, mix with condensed milk until smooth, then pour in vodka and bark decoction.
3. Mix well again and beat with a mixer.
4. Pour into a bottle and let sit for 3-4 days before drinking.

Creamy egg liqueur

Ingredients

1. Heavy cream – 250 ml
2. Vodka – 250 ml
3. Egg yolks – 3 pcs.
4. Sugar – 150 g
5. Vanilla sugar – 1 sachet
6. Rum essence – 1-3 drops
7. Instant coffee – 2 tbsp. l.

Cooking method

1. Pour sugar into egg yolks, add vanilla sugar, coffee and essence, beat with a mixer.
2. Pour in the cream while stirring, then the vodka and stir with a spoon.
3. Pour into bottles for storage, keep in a cool place.

Egg liqueur with coffee and whiskey

Ingredients

1. Vodka – 200 ml
2. Powdered sugar – 250 g
3. Eggs – 6 pcs.
4. Condensed milk –250 ml
5. Vanilla sugar – 1 sachet
6. Instant coffee – 20-30 g
7. Whiskey – 50 ml

Cooking method

1. Pre-cool the eggs, then separate the whites from the yolks.
2. Grind the yolks with powdered sugar and vanilla sugar, mix with condensed milk.
3. Dissolve coffee in vodka, mix with whiskey, add to the yolk mixture, stir.
4. Beat the chilled egg whites into a thick foam and stir into the liqueur.
5. Place the mixture in the refrigerator for 30 minutes.
6. You can strain and use immediately.

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This is one of the simplest and fastest versions of making Advocaat liqueur. You don’t have to boil condensed milk and spend a long time fiddling around in the kitchen... However, it’s still worth waiting before pouring the aromatic drink into glasses, because immediately after combining all the ingredients, this liqueur has a bright vodka tint (both in taste and aroma) . But after standing in the refrigerator (at least overnight, but better yet, three days), it disappears, giving way to a pleasant, slightly spicy bouquet, reminiscent of good cognac.
You can prepare thick egg liqueur “Lawyer” at home using ordinary utensils, such as a deep bowl and fork. However, if you have a blender, it is better to use it, since imperfectly whipped yolks can ruin the smoothness of the drink.
We will prepare our liqueur based on vodka, it is cheaper than brandy, you can replace vodka with brandy to get a more original taste. You need to use good natural condensed milk; I use Belarusian condensed milk produced by Rogachevsky MKK. The yolks for our liqueur should be used fresh, ideally from homemade chicken eggs.

Taste Info Drinks

Ingredients for 400-450 ml of finished liqueur you need:

• 3 yolks,
• 0.5 cans of condensed milk (a little more than 150 g),
• 0.5 teaspoon vanillin (or twice as much vanilla sugar),
• 350 g of good vodka (take Khortitsa).

How to make Advocate egg liqueur at home

1. Separate the whites from the yolks. This must be done carefully so that nothing unnecessary gets into the liquor. Beat the yolks.


2. Add condensed milk and vanilla to the eggs, beat a little more until the mixture becomes homogeneous.


3. Now it’s vodka’s turn. It is better to top it up in several portions, so you can choose the consistency of the finished drink that you like best. Stir the liqueur... Now it's ready!

Homemade Advocate liqueur needs to be poured into a bottle and put in the refrigerator, in which it can be stored for about a month.


It is noteworthy that this recipe produces a rather liquid liqueur, but after several days spent in the cold, an interesting metamorphosis occurs: it thickens very much, becoming creamy. Because of this, the use of such liquor is becoming wider. In addition to being consumed as a drink (preferably without ice), it can also be poured over ice cream, as well as layered into cakes or muffins. But, of course, if these goodies are not intended for children!


Soft, velvety, bright sunny yellow, Advocate liqueur prepared at home will brighten your mood on a gloomy day and brighten up any party.

Egg liqueur recipe

We continue our series of simple homemade emulsion liqueurs. There are several recipes for such a drink, based on condensed milk or chicken eggs. Today I use good homemade eggs, the egg yolks act as an emulsifier (or thickener).

Egg liqueur has the taste of eggnog with a slight alcoholic note. It can not be infused for as long as, for example, mint or coffee liqueurs.

Egg liqueur can be drunk simply as an aperitif, or you can make a cocktail based on it.

Egg liqueur is often added to chocolates. If you have time, you can experiment in this regard.

This homemade egg liqueur recipe is similar to both Advocate and Baileys. Of course, ladies and men with a sweet tooth are more likely to love it.

To prepare 2 bottles of this homemade liqueur you need 30 minutes of time and 2 weeks to infuse the drink.

Ingredients for the egg liqueur drink

— chicken eggs – 2 whole + 3 yolks;
— whole milk 3.2% — 1 liter;
— granulated sugar – 150 grams;
– vanilla sugar – 1 teaspoon;
- vodka - 300 milliliters.

How to make liqueur from eggs and milk

We buy everything you need. Choose good quality vodka, preferably homemade milk. It is also best to buy chicken eggs either homemade or store-bought, but always of the highest grade.

Pour the milk into a metal pan (an enamel pan is undesirable; either Teflon or stainless steel will do)

We put it on the stove. Turn on medium heat. Bring to a boil with the lid open. Make sure that the milk does not escape.

Wash the eggs well in soapy water and rinse. Divide chicken eggs (3 pieces) into yolks and whites.

Break 2 more whole eggs into the chicken yolks.

At this time the milk began to boil. You can turn off the stove. Remove the milk from the stove and place it in the cold. The milk must cool completely.

Let's get ready to whip up the liqueur base. Chicken eggs should be at room temperature.

Add granulated sugar and vanilla sugar to the eggs. Beat for 3 minutes at high speed.

From the cold (I usually put the pan on the balcony) we take out the milk. Add cooled milk to the egg mixture.

Continue beating with the mixer for another 3 minutes.

Pour in vodka.

Whisk all ingredients together with alcohol for the last 3 minutes.

Pour the finished liqueur into jars or bottles. Seal tightly and place in a cool, dark place for 2 weeks.

Then we pour the egg liqueur into bottles and we can serve.

It is quite difficult to drink a lot of this liqueur, so serve it in small cognac glasses.

Sunny, creamy, thick egg liqueur is a truly festive, bright drink.

On the eve of the upcoming holidays, I suggest preparing a fragrant and tasty egg liqueur at home. A bottle or two of viscous, aromatic egg liqueur will come in handy during the holidays. This liqueur can be a pleasant and tasty gift or treat for family and friends. You can use it to prepare cocktails, aromatic pastries and desserts.

Let's start with the simplest and fastest version of egg liqueur - with condensed milk.

There is no special wisdom here. Separate the egg whites - they will not be needed in the liqueur. Mix the yolks thoroughly and, continuing to stir, gradually add the remaining ingredients - vanilla, condensed milk, cognac and cream.

Already at this moment it’s delicious and drinkable. But if you show a little patience and let the liqueur brew for 2-3 days to 1-1.5 weeks, it will become thicker and tastier!

I will dwell in more detail on the second option - custard egg liqueur. Its taste is closer to the original store-bought liqueur, but there are nuances in preparation.

Carefully separate the yolks from the whites. Remove the protein cords. Try to ensure that as little protein as possible gets into the container with the yolks.

Bring the milk almost to a boil and, turning off the heat, leave to cool slightly.

Mix the yolks and sugar. Add vanilla.

Place the container with the yolks in the water bath so that it does not touch the water. Stirring constantly, bring the mixture to a liquid cream state. The sugar will dissolve, and the mass will lighten and thicken slightly.

While continuing to stir, pour in warm milk. Turn off the heat and cool the mixture.

Add alcohol to the cooled mixture. When adding alcohol, the mixture will thicken slightly, and this process will continue as the liqueur infuses.

Pour the liqueur into sterilized, airtight bottles. Soak for 2-3 days in relatively cool conditions (in the pantry or on the balcony), and then place in the refrigerator for further storage. Custard egg liqueur can be stored for up to 2–2.5 months, the version with condensed milk - up to 1 month.

Egg liqueur is ready! Enjoy your tasting.

The classic version of this drink must contain 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 easier to prepare.

1

The very first egg liqueur was prepared in Holland in Suriname according to a recipe from emigrants. An analogue 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 liqueur 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, liqueur often contains cream, condensed milk and vanilla. As a matter of fact, it is these components that are the basis for preparing the recipe for homemade egg liqueur Advocate. It has a relatively low degree of 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, whose assembly line also produces the famous Blue Curacao, Pizan Ambon and many others.

It is important to know!

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2

In order for the liqueur to turn out truly exquisite and tasty, be sure to use a high-quality alcohol base for its preparation. Cheap vodka or diluted alcohol can ruin the taste of your future drink. To prepare it, it is better to purchase grape alcohol, 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 step in preparing liqueur is the preparation of egg yolks. Here you need to make sure that the yolk is thoroughly separated from the white; you even need to get rid of the protein cords. Otherwise, unpleasant lumps may form in the egg liqueur.

Making liqueur from egg yolks

Actually, the recipe will begin with the preparation of eggs for making liqueur. Take 10 chicken eggs and carefully separate the yolks from the whites. Add the prepared yolks, a bag of vanilla, and a can of condensed milk to the blender bowl. Mix everything thoroughly until a homogeneous thick consistency is formed. Now pour a glass or cognac and 120 ml of fifteen percent fat cream into the resulting mass, then mix everything thoroughly again.

The liqueur is almost ready. All that remains is to pour it into a sterile container of the required volume, close it with an airtight lid and send it to a dark, cool place for 4 days. Shaking the drink throughout the 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 this, let the liqueur mature for another week. The consistency of this drink is even thicker, so drinking it is quite problematic. It is recommended to serve egg liqueur in this classic version with a spoon.

3

Unlike the previous option, this drink is 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 heat-treat the ingredients.

First, as usual, take 8 eggs and separate the yolk from the white. Pour two glasses of milk into a separate container and put it on the stove, bring to a boil. Remove from the stove and let cool slightly. Meanwhile, prepare a water bath and place a container with yolks and sugar (240 g) on ​​it. 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 egg cream does not come into contact with water and that the heat 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 in a thin stream, gradually mixing 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, pour the finished liqueur 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 component - avocado pulp. You will need to prepare 3 ripe avocados with the yellow part inside, which you need to remove, grind it, pour in the juice of one lime, and also add a glass of sugar and 5 g of lecithin to it. Add a glass of water and 0.5 liters of white rum to the resulting mixture, and then mix everything thoroughly until a homogeneous creamy texture is obtained. Next, filter the drink and send it to infuse in a dark, cool place.

Homemade alcohol with avocado pulp

For those who don’t like avocados, 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 white cords. Mix the yolks with a can of condensed milk and a bag of vanillin. Whisk all the ingredients thoroughly until a homogeneous mass is obtained and add 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 has passed, strain the egg liqueur through a sieve and send it to ripen for another week in a cool place.

5

Due to the absence of food colorings and additives, homemade egg liqueur has a relatively short shelf life compared to its store-bought 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 deteriorate very quickly, stratify and become sugary. When stored in the refrigerator, the average shelf life of the drink is 3–6 months.

Drink with condensed milk and soft 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 best to taste it after a meal, be sure to shake before drinking.

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