John Myers
Walnut Cream Liqueur
The perfect walnut cream liqueur recipe with a picture and simple step-by-step instructions.
- 200 g Walnuts
- 250 g Powdered sugar
- 500 ml Cream
- 10 Egg yolk
- 800 ml Sweetened condensed milk
- 40 ml Rum
- 1 pinch Ground cardamom
- 1 pinch Ground cinnamon
- Grind the walnuts very finely.
- Put the cream, powdered sugar, ground walnuts and the spices in a saucepan and bring to the boil while stirring and then simmer on a low flame until the mixture has thickened a little. Let cool down.
- In the meantime, beat the egg yolks in a water bath (but not too hot, otherwise the egg yolks will curdle) with the paddle of the hand mixer. Then alternately add the nut-cream mixture and the sugared tinned milk while continuing to stir.
- When all the ingredients have been stirred in, foam everything up vigorously with the hand blender for a few more minutes while pouring in the rum. Continue mixing until you have a creamy consistency.
- Fill into bottles and store in a cool place. Shelf life 6 – 8 weeks.
- The above quantities refer to bottles. For me there were 1 big and 3 small ones.
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