Pistachio Egg Liqueur Recipe

Описание: GET THE FULL RECIPE WITH INGREDIENTS! 👇 People commonly prepare egg liqueurs (eggnog) around the start of Advent. But what's better than classic eggnog? Pistachio Egg Liqueur! This pistachio version is truly excellent—arguably the best flavor I've ever tried (better than chocolate, vanilla, or coffee). Although it requires high-quality pistachio cream/paste, the result is absolutely worth the investment. Do not add any extra sugar beyond what the recipe specifies, nor any food coloring.

INGREDIENT LIST:

8 egg yolks
20 g almond sugar
250 ml whipping cream
400 g Salko (sweetened condensed milk)
700 ml whole milk
200 g pistachio paste or cream
A pinch of salt
250–300 ml white rum (e.g., Bacardi, Havana)

FULL STEP BY STEP INSTRUCTIONS:

1. Prepare the Base: In a bowl, whisk the almond sugar and egg yolks until light and frothy.
2. Heat Dairy and Pistachio: Pour the milk, whipping cream, and condensed milk into a heavy-bottomed pot (such as cast iron). Begin heating slowly. Stir in a pinch of salt and the pistachio paste, allowing it to dissolve in the milk mixture.
3. Combine and Thicken: Add the egg yolk mixture and heat gently over low heat, stirring constantly. The mixture must not boil (max 85°C), or the yolks will curdle. The liqueur is ready when it reaches approximately 80°C–85°C and becomes beautifully thick.
4. Cool and Strain: Immediately remove the pot from the heat and let the liqueur cool down. Add the white rum (to taste) to the cooled liqueur and strain the entire mixture through a fine sieve to remove any lumps.
5. Store: Fill bottles with the liqueur and store them chilled in the refrigerator.

00:00 Introduction
00:57 Whisking yolks and sugar
01:21 Combining and heating all ingrediences
02:48 Adding rum and bottling
04:20 Serving

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#cooking #recipe #howto #eggnog #christmas