Name: Homemade eggnog liqueur – an authentic Christmas liqueur made from rum and egg yolks
Total time: 20 min
Yield: 14 servings
Ingredients: 6 egg yolks; 150 g powdered sugar; 400 g sweetened condensed milk; 250 ml heavy whipping cream (min. 30% fat); 200 ml whole milk; 5 ml vanilla extract (or seeds from 1 vanilla pod); 400 ml tuzemák or quality rum; a pinch of salt; (You can adjust the rum to taste – 300 ml for a milder version, 500 ml for a “stronger” eggnog.)

Homemade eggnog liqueur – an authentic Christmas liqueur made from rum and egg yolks

Homemade eggnog is like “liquid Christmas in a bottle.” Genuine, creamy, scented with vanilla and a touch of rum — exactly the kind you pour into a small glass after Christmas Eve dinner, or put in a nice bottle to bring as an edible gift to family. No science: yolks, sugar, condensed milk, cream, rum and a few minutes on the stove. The result? A thicker eggnog that clings to the glass and tastes completely different from store-bought — you know exactly what’s in it, and you can adjust the sweetness and strength to your liking.

⏱ 20 min● easy♨ 14 servings

Step by step

Instructions

0 z 8

1Step 1Put the egg yolks, powdered sugar and a pinch of salt into a heatproof bowl. Whisk with a whisk or mixer until the mixture lightens and becomes creamy and airy. It takes a few minutes, but it’s worth it – the liqueur will be smoother.
2Step 2In another container, combine the sweetened condensed milk, cream and whole milk. Add the vanilla extract, or the seeds scraped from a vanilla pod. Stir briefly to combine.
3Step 3Pour water into a larger pot (about one-third full) and bring it to a gentle simmer. Set the bowl with the yolk mixture on the pot so the bottom of the bowl does not touch the water – creating a bain-marie. Lower the heat so the water barely bubbles, not boiling vigorously.
4Step 4Begin pouring the milk-cream mixture into the yolks in the water bath in portions. Keep whisking to prevent the eggs from curdling. Heat slowly and stir until the mixture begins to thicken — it should have the consistency of a thin pudding. Do not boil it; just bring it to a temperature where it is hot but not bubbling. This will gently cook the yolks and make the liqueur safer.
5Step 5Once the mixture has thickened, remove it from the bath and let it cool to lukewarm, stirring occasionally. If you poured rum into a hot mixture, some alcohol would evaporate and the flavor would change — that’s why you want the base not to be boiling.
6Step 6Gradually stir the rum into the lukewarm base. You can start with a smaller amount, taste, and add more if needed. The flavor should be gently rum-forward but not so strong that it overpowers the vanilla and creamy notes.
7Step 7Strain the finished liqueur through a fine sieve (this will catch any bits of egg or vanilla pod), use a funnel, and pour it into clean bottles. Let it cool completely and store in the refrigerator. It’s ideal to let the egg liqueur rest at least overnight — the flavors will meld and the liqueur will thicken slightly.
8Step 8Before serving, gently shake the bottle, pour into small glasses, and serve well chilled — optionally alongside vanilla crescents or braided Christmas bread.

Kitchen tip

When making the liqueur as a gift, use smaller attractive bottles, add twine, a name tag and a short handwritten note. It looks like you spent half a day in the kitchen, but in reality you're done in a few minutes plus chilling time in the fridge. Just remember to label that it contains alcohol and eggs — so everyone knows it's not for children.

Customize this recipe

Variants and alternatives

Stronger vanilla: add, besides the extract, the seeds from a whole vanilla pod. The flavor will be noticeably “ice-cream-like” and the aroma more intense. Milder (less alcoholic) version: use only 250–300 ml rum and slightly reduce the sugar — you’ll get a sweet but less “sharp” liqueur. Coffee egg liqueur: stir 1–2 tablespoons of strong cold espresso or a teaspoon of instant coffee dissolved in a little milk into the cooled base before adding the rum. Caramel twist: replace part of the sugar with caramel syrup or use condensed milk like “karamelko”. The liqueur will gain a subtle caramel note.

Approximate per serving

Nutritional values

Energie~230 kcalProteins~4 gSacharidy~18 gTuky~12 g

Homemade eggnog liqueur – an authentic Christmas liqueur made from rum and egg yolks

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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