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Egg liqueur

Author
Cookinero 6 Nov 2025
1490
Egg liqueur

Egg liqueur is a low-alcohol drink containing cognac. According to the recipe for its preparation at home, you need egg yolks, condensed milk and a strong alcoholic drink. The liqueur turns out very sweet and viscous. It can be used for baking, soaking the cakes, and also for serving cocktails "Snezhok", "Casablanca", "Monaco". Egg liqueur is a homemade analogue of the more expensive alcoholic drink "Advocate".

How to cook Egg liqueur

Step 1

Egg liqueur

Combine the ingredients. Mix sugar with vanilla sugar. Beat this mixture with the yolks. Add condensed milk, cognac and stir until smooth.

Step 2

Egg liqueur

Place the liqueur in a water bath, then pour into bottles. Put a pot of water on the fire. Put the container with the liqueur in it. Keep stirring for 10 minutes in a water bath. Then strain and pour into bottles.

Egg liqueur - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace cognac with an equal amount of brandy or rum for a similar flavor profile. If you prefer non-alcoholic, use 2 tablespoons of vanilla extract mixed with 1/4 cup of apple juice, though the texture may be slightly thinner.
Store in airtight bottles in the refrigerator for up to 1 month. Always check for any off smells or changes in texture before consuming. For longer storage, freeze for up to 3 months.
Absolutely! Replace the cognac with 1/4 cup of strong brewed coffee or espresso for depth. Add an extra 1/4 teaspoon of vanilla extract to maintain the flavor complexity without alcohol.
Yes, halve all ingredients precisely. Use a smaller bowl for mixing to ensure even distribution. The water bath step may take slightly less time - check for thickening at 8 minutes instead of 10.
Look for separation of liquids, an off (sour or rancid) smell, or mold growth. If you see any of these, discard immediately. Always store in clean, airtight containers to maximize shelf life.
Absolutely! It's great in place of cream in White Russians, or over ice cream. For a cocktail, mix 2 parts liqueur with 1 part vodka over ice for a Creamy Viking cocktail.
If it starts to curdle, immediately remove from heat and whisk vigorously. If lumps remain, strain through a fine mesh sieve. Unfortunately, you can't fully reverse curdling, but it will still taste fine in most recipes.
Yes, replace the condensed milk with 1 cup of coconut cream and 1/4 cup of maple syrup. The texture will be slightly less thick, so simmer in the water bath for an extra 2-3 minutes until it coats a spoon.

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