John Myers
Vanilla Egg Liqueur with Cherry
The perfect vanilla egg liqueur with cherry recipe with a picture and simple step-by-step instructions.
- 3 dl Cream
- 1,5 dl Milk
- 6 piece Vanilla pods
- 12 piece Egg yolk
- 240 g Powdered sugar
- 5 dl Kirsch
- makes 5 liters. Shelf life in the refrigerator 2 months
- Instead of disposing of the egg, I made meringues out of these. See in KB
- Bring the cream and bring to the boil with the vanilla pods cut lengthways and the seeds scraped out. Take the pan off the stove.
- Stir the egg yolks and icing sugar until foamy and, while stirring vigorously, pour in the hot cream, strain and let cool.
- As soon as everything has cooled down, fill into bottles and place in the refrigerator.
- Shake the eggnog well before serving.
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