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Egg liqueur with condensed milk and rum
Homemade egg liqueur with 10 egg yolks, sweetened condensed milk, rum, and vanilla. Whipped without cooking, it makes about 12 servings.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Total time
- 15 min
- Servings
- 12 servings
- Difficulty
- Easy
Egg liqueur with condensed milk and rum is a homemade version of the familiar creamy liqueur that was once commonly made in many households. This variation on the traditional recipe uses sweetened condensed milk and requires no cooking. Ten egg yolks are beaten with vanilla sugar until foamy, then two cans of sweetened condensed milk are gradually added, followed by rum and vanilla extract. For a stronger flavor, you can add more rum.
Ingredients
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Instructions
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Beat the egg yolks with the vanilla using a hand mixer until foamy, gradually pouring in the sweetened condensed milk.
Once the mixture is fluffy, slowly stir in 400 ml rum and the vanilla.
Tip: For a stronger liqueur, add more rum.
Tip: Since the egg yolks are not cooked, use the freshest eggs possible and store the liqueur in the refrigerator. Use the 10 leftover egg whites to make meringue cookies, for example.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 344 kcal
- Protein
- 7.5 g
- Carbohydrates
- 40 g
- of which sugars
- 39 g
- Fat
- 9.5 g
- of which saturates
- 5.0 g
- Fiber
- 0.0 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vaječný likér s kondenzovaným mliekom a rumom
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