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Cooking
Sandtner's Homemade Eggnog Liqueur
· 2 servings
Set up a bain-marie
Prepare a bain-marie: pour water into a pot and set it on the stove. Into a stainless steel bowl that sits neatly on top of the pot (without touching the water, but fitting snugly), put the egg yolks, cream and sugar.
Add the vanilla
To get the seeds out of a vanilla pod, slice it lengthways with a sharp knife and scrape the seeds out. I also like to add the whole scraped pod itself, and I even leave it in the bottle later.
Whisk over the heat
Get a whisk ready and turn on the stove. Once the water is simmering, whisk the mixture over the steam until you're practically steaming yourself!
Once thickened, stir in the rum
Keep whisking until the mixture in the bowl thickens nicely. Nice and thick now? Turn off the heat and stir in the rum.
Store in the fridge
Pour the eggnog liqueur into a bottle, let it cool, then keep it in the fridge until it's all gone. And that will be soon, because it's truly delicious!