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I'll start by telling you that if you have homemade eggs, the color will definitely be different! I found many recipes in which the liqueur is prepared without boiling, but I didn't like the idea of keeping milk mixed with yolks in the fridge for a few weeks, so I opted for a different recipe.
Bring the milk to a boil. Mix the yolks with the powdered sugar, then slowly add the warm milk and incorporate. Boil the composition for 8-10 minutes until it starts to thicken, stirring constantly.
When ready, leave to cool, then add whipped cream and vodka and mix.
Serve sprinkled with cinnamon on top, if you like, of course!
Store in the fridge, but don't stay too long, I guarantee you :)
In the first stage, in a large, thick saucepan, beat the eggs, sugar and salt together. Gradually add 2 cups of milk. Keep everything on low heat, stirring constantly, until the thermometer shows 71 ° C, about 25 minutes.
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In the second part of the recipe, pour the above mixture into a large bowl add and mix the vanilla, nutmeg and the rest of the milk. Put the bowl in an ice bath, stir frequently until everything cools. At this point add the whiskey. If somehow the composition is cut, don't be scared. Mix with a blender until smooth again. Cover with cling film and refrigerate for at least 3 hours.
When the liqueur is to be served, beat the cream in a bowl until it becomes soft, carefully move it into the cold mixture. Then pour everything into a bowl cooled with punches. To taste, you can add cream and sprinkle with nutmeg to each glass in which you serve the drink.
Home recipes from sea buckthorn liqueur with vodka
Sea buckthorn liqueur
Boil the sugar syrup and add the washed large berries. The mixture is poured into a glass container and stay in the sun or in a warm place for 10-12 days. Then drain sea buckthorn syrup and mix with vodka. Catina liqueur, homemade, ready - can just strain and pour into bottles.
Pound sea buckthorn, folded into a wide-mouthed jar and infuse within a week in 1 liter of 70% alcohol or vodka (40% aqueous alcohol solution). Do not use 96% alcohol, as it retains and does not preserve the extracts contained in the product material. Twice a day to shake.
Boil sugar syrup in 0, 5 L of water (if vodka is used, the water should take 250 g), cool and add to the mixture. Leave for another week, shaking every day.
Filter through a cloth. It looks very nice and tasty drink.
You can also cook strawberry liqueur, raspberries and other berries.
Take 1 kg of sea buckthorn, pound and pour purified vodka (2 L) for 2-3 hours, pour into a whole cube and reach so that you have taken half the volume (1 liter) of distilled alcohol. Then pour into the bottle 2 kg of ripe sea buckthorn, pour the resulting alcohol, resealed and push 5-6 weeks.
Readiness lye is determined by stirring with moistened glass bottle liquid were not emptied immediately, then the liquid is ready. Then carefully pour and filter. Add a little sugar syrup pour into bottles and let settle. If there is sediment standing, carefully pour the liquid into other bottles and store in a cool place.
sea buckthorn liqueur with vodka
Crusin crush, add vodka, insist day. Separately, prepare the syrup. When the syrup boils twice, remove the foam and pour into an enamel bowl, pour into the infusion there too strained vodka on the sea buckthorn, mix well and let stand. Pattachina liqueur is poured into bottles and cork. Two days later liquid oblepihovki is clear.
- sea buckthorn berries - 250 grams
- vodka (40-45% alcohol) - 0.5 l
- water - 200 ml
- sugar - 100-200 grams.
Before making a sea buckthorn liqueur, each grain is needed to crush a wood twister. You should get a homogeneous puree.
Sea buckthorn puree in an infusion jar, add vodka, mix and close the lid.
Put embers 14-16 days in a dark place at room temperature. Once stirred in 3-4 days.
Filter the infusion through a gauze or thick cloth. The portion of liquid poured into a clean vessel.
With a squeeze gauze put in a bowl to implement.
Pour over well-covered cake.
Mix the sugar in a pan and oblepihovoe squeezed water.
Bring to a boil, simmer for 3-5 minutes, over low heat remove garbage from the surface.
syrup ready to cool to room temperature.
Mix the syrup extract obtained in the fourth stage.
Cover well, insist in a dark place for 15-30 days.
sea buckthorn oil on the surface meet. It cannot be removed by shaking the solution before use to receive an orange drink. To remove enough oil to pour the liquid into a wide-necked container, let it rest for 45-60 minutes, then collect the oil from the wiping surface. After removing the oil color is pale yellow, and the taste is not so saturated.
Sea buckthorn liqueur
- 2 kg of sea buckthorn
- 5-6 cloves
- a tip of cinnamon knife
- nutmeg to taste
- 1 kg of sugar
- 500 ml of vodka
Grains well rinsed with cold water. Put the fruit in a glass jar, pour a mixture of sugar and spices. Jar stays warm in the sun for 10 days. Every day, stir the contents of that sea buckthorn juice was completely flooded. Then add to the vodka berries, insist 28 days. Prepared for this recipe buckwheat liqueur with filtered vodka and pour into bottles.
Sea buckthorn berries large bust, clean the stems, pour over boiling water, let the water drain. Crusin ready to spread, put in a bowl, add 400 g of sugar. Capacity almost airtight and let stand in a warm place sun 35-40 hours. Then pour the vodka and infuse it in a cool place for 7-10 days. From the remaining sugar and water to cook the syrup over low heat, removing the foam. When the formed foam stops, the syrup is removed from the heat and cooled to 30-40 ° C hot syrup to pour into the bottle and push the liquid for another 28-30 days. Ready Filtered liqueur, pour into bottles and cork.
& # 8220 Egg liqueur & # 8221 / Eggnog vegan
I think it's the first Christmas in many, many years when I'm no longer a Grinch. I really enjoyed decorating the house and making the Christmas tree, I am planning an entire menu for the Christmas table and I can't wait to spend it with my family. & # 128578
This also means that I have a crazy craving for holiday-flavored recipes and traditional recipes, made in the vegetarian version, of course! & # 128578 I don't want to complicate myself too much, so I've only made simple, easy recipes so far gingerbread pancakes, fasting cake with red currants and ova cakes with cranberries. If you haven't tried them yet, you must! They are delicious! & # 128578 Also, if you want to see what other recipes I created with Joya vegetable drinks, le find them all here.
I also plan to make some classic gingerbread, vegan and vegan sausages! & # 128578 I hope to come out and put them on the blog.
I made this vegan eggnog with the help cashew milk from Joya which I combined with creamy coconut milk and of course, the necessary spices. The result is wonderful! I also added some rum in it, but you can also try it with whiskey, brandy, or make it in the alcohol-free version.
To make the presentation as spectacular as the taste, I put a little syrup in one plate and some Muscovado sugar in another. I then inserted & ldquobuza & rdquo into the glass in syrup and sugar to stick well to the edge. Not only is it a very nice effect, but Muscovada sugar with a slightly caramelized taste is simply incredible in this combination!
I hope you like this recipe for egg liqueur & hellip without eggs! & # 128578 Happy Holidays!
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Tips and for a perfect Egg Liqueur:
-This recipe is 100% safe, because it has no raw eggs in the composition. I only used the yolks to get a super creamy liqueur, and the mixture was cooked over low heat!
-What types of alcohol should you combine egg liqueur with? Simple: Bourbon, Brandy, Rum, Whiskey, Scotch, or even Cognac. It's quite tender and you sure have a bottle received as a gift forgotten somewhere in a closet you didn't know what to do with.
-If you want the liqueur to be super creamy, dense and decadent, I recommend you make the base the night before the event where you will serve it & # 8211 so it has time to thicken.
& # 8211 Don't be scared if the morning is almost solid, it will thin out when you add alcohol. Quickly put the mixture in the blender for a minute, this will mix the ingredients well and make the liqueur even more velvety.
-If you are not a dairy fan, you can opt for vegetable milk, such as oat milk, being the least flavorful.
For sophisticated tastes a sophisticated drink: egg liqueur
Today I present you a recipe that you will undoubtedly like. It is a recipe for a very delicate and extremely tasty drink. I see this drink as a suitable one especially for ladies, but let's not forget gentlemen either. And they will always be very refined people, so they also deserve a drink. That's why I propose this recipe egg liqueur. It's not complicated at all, it's just a liqueur from eggs very good. Try it!
The classic egg liqueur recipe
Ingredients for 6 servings:
- 4 eggs
- ¼ cup + 1 tablespoon caster sugar
- 2 cups milk
- 1 cup sour cream
- ¼ cup of brandy
- ¼ cup of rum
- ½ teaspoon freshly ground nutmeg
- ¼ teaspoon of salt.
Method of preparation:
- In a bowl, beat the egg whites with the mixer until they get a foamy texture. Then add 1 tablespoon of sugar and after the egg white foam hardens, set it aside.
- In another bowl, mix the egg yolks with ¼ cup of sugar this time. Use the mixer to beat the composition until the sugar is completely dissolved. Then add the milk, cream, brandy and rum, and finally the nutmeg and salt. With the mixer set to low speed, beat well for another 1 minute, then incorporate the egg white foam. Cover the bowl and refrigerate for at least 2-3 hours, ideally overnight.
- Before serving, put the liqueur in glasses and garnish with ground nutmeg and aniseed stars.
Non-alcoholic egg liqueur
While the rum drink is an ideal option, only good to enjoy by the fire during the cold season, the recipe for non-alcoholic egg liqueur is a light option for the hot season.
Ingredients for liqueur
- 3 cups milk
- 2 cups cream
- 1 tablespoon vanilla essence
- 1 teaspoon nutmeg
- 3 eggs at room temperature
- 4 egg yolks at room temperature
- ⅓ cup of sugar
- A pinch of salt
Preparation for non-alcoholic egg liqueur
To start, mix the cream with the teaspoon of nutmeg in a bowl and set aside. Separately, heat the vanilla milk in a saucepan over low heat, stirring occasionally. When the milk bubbles on the surface, you can stop the fire.
In a separate bowl, whisk together the whole eggs and egg yolks, along with the sugar and a pinch of salt. After the composition of the homemade egg liqueur has thickened, gradually incorporate the warm milk into the mixture. At the end, transfer the whole composition back to the pan and put everything to boil, over low heat. After 5 minutes of constantly stirring, turn off the heat.
Place a sieve over the bowl in which the cream mixture is located, then strain the composition from the saucepan through it. Allow the resulting beverage to reach room temperature, then place this non-alcoholic egg liqueur in the refrigerator to cool completely.
What alcohol do we use at the cash register? What strength (how many degrees) does a fine homemade liqueur have?
Here ONLY apricots should be the "main character" and not the various undefined fruits of which some make "brandy, brandy or brandy". Here we are not talking about the authentic plum brandy or the clean brandy of pears, apricots or cherries that have over 55 ° even up to 60 °. These are not spoiled by a healthy person to make liqueur with them… In general, people have the impression that any "homemade" distillate (with a few degrees of strength) is good to put in cherries or other liqueurs. Wrong! Fine liqueurs are made with refined double alcohol or vodka because these two are neutral in terms of smell and do not interfere with the main ingredient: mint, raspberries, cherries, sour cherries, quinces, apricots, etc. - I leave you the recipes for these liqueurs at the end of the article.
Vodka and commercially refined double alcohol are made from cereals or potatoes, so they are also natural. A fine homemade liqueur must have an alcoholic strength between 22 and 30 degrees.
From these quantities results 1.5 l of homemade apricot or apricot liqueur.
1. Pour the berries or smaller boil them for 30 seconds in a strainer in boiling water (the second method effectively).
2. Pass over the scalded berries through a mincer and squeeze them from the juice through gauze folded in two layers.
3. Add the sugar to the juice and mix well.
4. Dilute rowanberry vodka syrup. The recommended ratio of 1: 1, but can be changed by getting the desired strength alcoholic beverages.
5. Pour the finished drink into a bottle (preferably dark colored glass), hermetically sealed cork.
Store chokeberry drinks better in the refrigerator or basement, maintaining a stable temperature of 5-7 ° C
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