Directions
Today, it is with boundless pride that we present the recipe for homemade Vov, Aunt Bianca’s egg liqueur.
You know that we are fetishists for homemade liqueurs, but this egg liqueur is a bomb, a true delight, with a relationship between sweetness, alcohol, aromaticity, and fabulous creaminess.
After months of heavy stalking, the niece (who wants to remain anonymous) of Aunt Bianchina, born in 1907, finally granted us her recipe. And you know well that the discovery of a new liquor is more precious to mankind than the discovery of a new star.
Harmony is all in the doses; there are no secrets to making a great egg liqueur; just use fresh, high-quality ingredients. As a variant, you can choose whether to blend the lemon peel and then add it after cooking it in milk.
If you prefer a more acidic and balsamic liqueur, blend it and add it; otherwise, no peel.
There are no particular tips to give for making this delicious egg liqueur; simplicity is its main feature. Use real organic lemons from a farm, 96-degree alcohol to give strength to the liqueur, and real eggs from a farm.
Ingredients and doses to make the perfect Egg Liqueur
To make 1 liter of liqueur
- 8 yolks
- 300 grams of sugar
- 100 grams of vanilla sugar
- 200 grams of dry Marsala
- 150 grams of alcohol at 96 degrees
- 500 grams of whole milk
- 500 grams of fresh cream
- untreated, organic lemon peel
- a spoonful of coffee beans
How to make the definitive egg liqueur
Let’s start with the lemon so as not to make mistakes in the preparation of this liqueur. It must be organic and not treated, strictly speaking. Wash it well, brushing it, then cut off the peel, being careful to engrave the albedo, the white part, which is bitter and would ruin the recipe.
Take a thick-bottomed saucepan, pour in the milk, cream, add the lemon zest and coffee beans, then bring to a gentle boil. Cook gently until the mixture has been reduced by half.
Wait until the milk has cooled, then whip the egg yolks with the icing sugar and the regular one using a whisk, as our adorable Kanechi is doing, then add the dry Marsala and alcohol and mix well to combine all the ingredients.
Take the milk and make sure it has cooled down properly, then strain it to remove the kernels, lemon peel, and any possible lumps.
Now, if you want, blend the lemon peel, pass it through a sieve, and then add it to the milk.
Add the milk to the cream of egg yolks, sugar, and alcohol; stir again until the liqueur is creamy but well lubricated; and then bottle in a 0.75- or 1-liter bottle, depending on how much you boil the milk.
I recommend, before using it, sterilizing the bottle in boiling water for 10 minutes.
Keep this amazing egg liqueur in the refrigerator for a maximum of two weeks, but you will see that in four days it will be finished.
