Czech Egg Liqueur - Czech Eggnog
4 servings Czech Egg Liqueur - Czech Eggnog. You may not know it, but the Czech Republic has its own version of eggnog. It is called “Vajecny liker,” which in translation means “egg liqueur.” Apart from the slightly different preparation technique, the major difference is in not using nutmeg but using... Read more ... rum essence or even rum instead. This drink will bring a nice new twist to a popular Christmas drink. Read less x saved Tom the Chef Founder December 2, 2024 15 min.15 min.1/5 15 min. 15 min. 1/5 Ingredients: 1 cup of heavy cream1 cup of milk (adjust if needed)2 egg yolks1 can of condensed milk (sweet) (14 OZ)¼ cup of granulated sugar1 TBSP of rum extractOptionally: rum of your choice (adjust if needed, up to ¾ cup) 1 cup of heavy cream 1 cup of milk (adjust if needed) 2 egg yolks 1 can of condensed milk (sweet) (14 OZ) ¼ cup of granulated sugar 1 TBSP of rum extract Optionally: rum of your choice (adjust if needed, up to ¾ cup) Tools: 1x Measuring Cups1x Measuring Spoons1x Medium Sauce Pan (4QT)1x French Whisk1x Strainer1x Medium Mixing Bowl (3 – 4 QT)1x Silicone Spatula 1x Measuring Cups 1x Measuring Spoons 1x Medium Sauce Pan (4QT) 1x French Whisk 1x Strainer 1x Medium Mixing Bowl (3 – 4 QT) 1x Silicone Spatula Directions: 1. Base of the Czech Egg Liqueur – Czech Eggnog: Let’s start the preparation of Czech Egg Liqueur (Czech Eggnog)! 1.1. Add into a small saucepan: 1 cup of cream 1 cup of milk 2 egg yolks 14 OZ of sweetened condensed milk ¼ cup of granulated sugar Thoroughly stir with a whisk until fully incorporated. 1.2. Place into a small saucepan on medium-high heat and bring to a simmer (a light boil). 1.3. Cook with constant stirring until it thickens (2 – 5 minutes). Important: The final thickness should be creamy but not as creamy as pudding. Keep in mind that it will thicken even more after cooling. If it thickens too much after cooling, simply stir in some extra milk until fully incorporated. The final thickness should be creamy but not as creamy as pudding. Keep in mind that it will thicken even more after cooling. If it thickens too much after cooling, simply stir in some extra milk until fully incorporated. 2. Finish the Czech Egg Liqueur – Czech Eggnog: 2.1. Take the saucepan from the burner and pour over a strainer into a mixing bowl (stir with a whisk to push all the mixture over the strainer). 2.2. Add: 1 TBSP of rum extractrum Optional: up to 6 FL OZ of rum of your choice Stir until fully incorporated. Tip: Optionally, dilute with cold milk if thickened too much. 3. Final Touch & Serving: 3.1. Serve hot or cold. 3.2. Store in a refrigerator. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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