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Eggnog, Based on Kirsch

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Eggnog, Based on Kirsch

The perfect eggnog, based on kirsch recipe with a picture and simple step-by-step instructions.

  • 12 Egg yolks
  • 200 g Extra fine sugar, dissolves better
  • 250 ml Cream
  • 2 Sachets Vanilla sugar
  • 500 ml Kirsch
  1. The egg yolks are whipped with the kirsch using the kitchen whisk, then add the cream, sugar and vanillin, continue beating for about 3 minutes. Heating, not boiling, is possible, but salmonella may be killed by the alcohol. If you manage to keep the liqueur for more than 14 days, you can also store it in the refrigerator.
Dinner
European
eggnog, based on kirsch

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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