Recipe of Homemade California Farm Eggnog Liqueur
Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Steps to Make Award-winning California Farm Eggnog Liqueur. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Eggnog Liqueur, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Eggnog Liqueur delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Eggnog Liqueur is 6 aperitif glasses, makes one cup. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Eggnog Liqueur estimated approx Au bain marie: hour to heat, hour to cool..
To get started with this recipe, we must prepare a few components. You can cook California Farm Eggnog Liqueur using 7 ingredients and 2 steps. Here is how you cook it.
Family tradition for after Easter dinner: beaten fresh farm egg yokes with vanilla and sugar, simmered in a bain marie double boiler, with an alcohol called Eau de Vie, or use vodka. A creamy mild after dinner drink, 40 proof, ( 20% alcohol) topped with whipped cream. Fresh for a week in the fridge. If leftover after a week, mix with equal amount all purpose flour, one fresh egg, tsp baking powder and bake breakfast muffins, one hour at 350F degrees.
Ingredients and spices that need to be Take to make California Farm Eggnog Liqueur:
- 6 large farm fresh egg yokes (4 ounces)
- Pinch seasalt
- 6 Tbs powdered sugar
- 6 drops vanilla extract
- 4 ounces eau de vie or vodka, 80 proof (40% alcohol)
- Equipment: remote thermometer, pint canning jar with lid, 2 pans
- Cost: eggs $2.40, alcohol $1.60, other 20 cents, 70 cents per serving
Instructions to make California Farm Eggnog Liqueur
- Fill pan with enough warm water to touch the neck of a pint canning jar, put in a 170F degree oven.
Fold egg yolks, powdered sugar and vanilla till smooth and creamy, pour in a pint canning jar, then stir in half a cup of eau de vie. Put in bain marie. Stir every five minutes to keep smooth till surface temp of egg liqueur is 170F, about half an hour.
- Remove to cold water pan. Taste to add eau de vie for flavor and creaminess if preferred, add eau de vie, stir. Transfer to cup size jar. Cover with lid and screwring, keep in fridge till served. Top each glass with whipping cream when served. Serve with long eggspoons to scrape inside of glass clean. Enjoy.
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So that is going to wrap it up for this exceptional food Steps to Make Award-winning California Farm Eggnog Liqueur. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!