Egg liqueur. Homemade egg liqueur (Advocaat)

egg liqueur recipe

We continue the 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, egg yolks act as an emulsifier (or thickener).

Egg liqueur has the taste of eggnog with a slight alcohol note. It can be infused not 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 Lawyer and Baileys at the same time. Of course, ladies and men with a sweet tooth will love it more.

To prepare 2 bottles of this homemade liqueur, you need 30 minutes of time and 2 weeks for the tincture of the drink.

Ingredients for Egg Liqueur

- 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 egg and milk liqueur

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

Pour the milk into a metal saucepan (an enameled saucepan is undesirable, either Teflon or stainless steel is suitable)

We put it on the stove. Turn on medium fire. Bring to a boil with the lid open. Make sure the milk doesn't run away.

We wash the eggs well in soapy water, rinse. Chicken eggs (3 pieces) are divided into yolks and proteins.

Break 2 whole eggs into the chicken yolks.

At this time, the milk boiled. You can turn off the stove. Remove the milk from the stove and place in the cold. The milk must be completely cold.

Get ready to whip the base of the liqueur. Chicken eggs should be at room temperature.

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

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

Continue beating with the mixer for another 3 minutes.

We add vodka.

Beat the last 3 minutes all the ingredients together with alcohol.

Pour the finished liquor into jars or bottles. Seal tightly and store 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.

Egg liqueur is made from alcohol, fresh egg yolks and sugar syrup. It has a rich egg flavor that pairs well with cognac or brandy. The yolks act as thickeners and provide a dense consistency to the drink. The first to use yolks were the Dutch. The classic Advocaat liqueur is a mixture of grape brandy, chicken yolks and a special emulsifier that provides a velvety and uniform drink. Liquor "Lawyer" has a rich yellow color and a mild sweetish taste.

To prepare homemade liquor, an additional ingredient is used - condensed milk. You will need: eggs - 10 yolks, 250 g of brandy or cognac, 50 g of condensed milk, 120 g of heavy cream, vanillin to taste. Beat the yolks with a mixer until a stable foam, add condensed milk, vanillin and continue beating 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.

Quick liqueur 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 easy 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 tablespoons of powdered sugar); - 2 packs of vanillin; − 200 ml of milk; - 0.5 l of vodka (using alcohol will get a stronger drink).

Separate the whites from the yolks, rub the latter with sugar until white. Put vanilla in milk, bring to a boil and pour in a thin stream, with constant stirring, the 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 them 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 rest of the brandy, add vanilla, mix and leave for 30 minutes.

Strain the egg mixture and combine both components, add lemon or lime juice (1 tablespoon). You will get a thick, viscous drink that resembles a cream, but with a relaxing alcoholic note. For consumption in its pure form, it is served with a dessert spoon. This liqueur will keep for 1 month.

Recipe for German liqueur Eierlikör

If suddenly a friend “ran in” to visit, you can quickly prepare a liqueur, an analogue of the German Eierlikör according to this recipe: take 10 yolks of chicken eggs - do not throw away the proteins, you can make meringue out of them, beat well with sugar (200 g) or liquid honey (80 d) to double in volume, add a little vanillin and pour cognac or vodka (0.5 l) drop by drop, continuing to whisk.

To prepare such a drink, you need to 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 prepared 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.

Advocate(Advocaat - gol.) - egg-milk liqueur based on grape spirit or ordinary cognac brandy, generously flavored with sugar or honey. The strength of the drink ranges from 14-20 degrees. The rich yellow color of industrial liquor variants is achieved not only by the presence of a fair amount of egg yolks in it, but also by the addition of special dyes.

The main producers of the drink are: Warniks, Lucas Bols, De Kuyper and Verpoorten.

The history of the Advocate drink

In the middle of the 17th century, the Dutch colonists who settled in Suriname managed to briefly capture a number of neighboring territories that were part of Portuguese Brazil. During their short reign, the Dutch adopted from the local Indians the recipe for a drink made by mixing fire water, milk and avocado pulp. The idea quickly took root in Suriname, and then the liquor reached the metropolis. But no matter how hardworking the Dutch tried, they did not succeed in growing overseas fruits in the cool climate of their native country. In this regard, some folk craftsman thought of replacing avocados with egg yolks, which was done with great success.

However, despite the fact that the avocado disappeared from the recipe itself, it remained in the name of the liquor. The Spanish name for this exotic fruit, common at that time: "aguacate" for the European ear, turned out to be consonant with the usual name of the legal profession. It's funny that even in the official encyclopedias of the late 19th century, the "legal" name of the liquor was explained by its beneficial effect on the throat, allowing lawyers to make long speeches in court.

Varieties of liquor Lawyer

The drink we are interested in is divided into two categories:

Thick Lawyer is popular in Holland, as well as in the Austrian Tyrol, where the liquor later found its next homeland. Its density is such that a teaspoon is often needed when consumed.

Liquid Advocate is usually exported. In its consistency, it resembles Baileys.

How and with what they drink Lawyer

This classic dessert drink, in its thick incarnation even replacing dessert, is enjoyed by sweet tooth in its pure form at the end of the meal. In this case, ordinary liquor glasses are used, and if necessary, a small spoon. Undiluted Counsel may be kept at room temperature or lightly refrigerated; but without ice.

If a pure drink seems too sugary, it can be served in a wide glass, mixed with cream and sprinkled with grated chocolate.

In addition, the addition of this liqueur to coffee and hot chocolate is widely practiced.

Finally, Advocaat is a desirable ingredient in many dessert cocktails, for example: the flag of Ukraine.

In all of the above cases, ice cream, chocolate and sweet cookies will serve as a pleasant addition.

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According to legend, the tradition of making egg liqueur came from Brazil. Local Indians made a drink based on strong porridge, honey, spices and avocado fruit (from the name of this fruit the liquor got its name Advocat, not associated with jurisprudence). The Portuguese colonists adopted the method of making the drink, but the avocado did not take root in Europe, so they began to replace the capricious fruit with egg yolks. Currently egg liquor lawyer (Advocaat) is produced in Holland and Austria. It is a bright yellow, thick, creamy drink with a smooth, smooth, velvety texture, 14 to 20% ABV, and is a blend of grape brandy and eggnog (i.e., egg yolks with sugar and cream).

Delicious egg liqueur can be prepared at home. Of course, it is better to use fresh dietary chicken or quail eggs for cooking in the appropriate proportion to avoid salmonellosis.

egg liqueur recipe

Ingredients:

• egg yolks - 10 pcs.;
• powdered sugar - 200 g;
• vanilla - 1 pinch;
• natural milk cream with a fat content of 15-20% - 130-150 ml;
• natural grape brandy or light rum - 0.5 l;
• lime or lemon juice - 1 tbsp. a spoon.

Cooking

Mix half of the brandy with cream and heat in a water bath. Add the powdered sugar little by little while stirring continuously. It is necessary that the powder is completely dissolved. We get a syrup with a homogeneous delicate texture. Cool it by placing the saucepan in a bowl of cold water or ice.

Break the eggs and separate the yolks. We merge them into one container and add the second portion of brandy and vanilla there. Mix thoroughly with a fork or whisk. Let the mixture stand for about 30 minutes. Strain the egg mixture into a container with cream, add lemon or lime juice. Mix thoroughly, without whipping, pour into bottles and cork them. It would be good now to place the bottles in the refrigerator (but not in the freezer) for 2 days.

Now let's figure out what to drink egg liquor with. Usually this drink is used as one of the mixed ingredients. Serve it in its pure form with a spoon, as it is quite thick.

Cocktails with egg liqueur

Ingredients:

• egg liqueur - 20-30 ml;
• vodka with a neutral taste - 30 ml;
• anise liqueur (Sambuca white or Perno) - about 5-15 ml;
• pineapple juice mixed with orange juice - no more than 50 ml.

Cooking

Pour crushed ice into a shaker, add vodka, juice and anise liqueur. Shake vigorously for 1 minute and strain through a strainer into a glass (tumbler). Carefully add the egg liqueur on top.

During World War II, a similar drink was given to Italian soldiers to recuperate. We will look at how to make egg liqueur at home using classical technology. Immediately after preparation (it will take a maximum of 5 hours), you can proceed to tasting, long infusion is not required.

History reference. The recipe for egg liqueur was invented in 1840 by Senor Peziolo, who lived in the Italian city of Padua. The master called his drink "VOV", which means "eggs" in the local dialect. Over time, other variations appeared, but it is the composition and proportions of Peziolo that are considered the best.

Ingredients:

• sugar - 400 grams;
• sweet white wine - 150 ml;
• vodka - 150 ml;
• fresh milk - 500 ml;
• egg yolks - 6 pieces;
• vanilla sugar - to taste.

Instead of vodka, well-purified odorless moonshine or alcohol diluted with water is suitable. Theoretically, sugar can be replaced with liquid honey (add 60% of the indicated amount), but not everyone likes the combination of yolks and honey, so the replacement is not always justified. Use only fresh milk (sour milk will curdle) of minimal fat content, since the finished drink will already be high in calories.

egg liqueur recipe

1. Separate the egg white from the yolk.

Attention! Only a clean yolk is needed, if at least a little protein remains, the liquor will turn out to be tasteless.

2. Beat the yolks for 10 minutes.

3. Add 200 grams of sugar and continue beating for another 10 minutes.

4. Pour the remaining 200 grams of sugar into a saucepan with high walls, add milk and vanillin.

5. Bring to a boil, then boil the mixture for 10 minutes over low heat, stirring constantly and removing the foam. Remove the saucepan from the heat, let the milk syrup cool to room temperature.

6. Add vodka and wine to the yolks in a thin stream, stirring gently so that the beaten eggs do not settle at the bottom. Then cover the container with a lid and leave for 30 minutes.

7. Mix cold milk syrup with the egg component. Insist 4 hours in the refrigerator.

8. Filter the finished homemade egg liquor through cheesecloth or strainer, pour into bottles for storage, seal tightly.

Store only in the refrigerator. Shelf life - 3 months. Fortress - 11-14%. The disadvantage of the drink is the high calorie content.