Egg Liqueur À La Willi Haider

For the egg liqueur à la Willi Haider, boil half the sugar, milk, cream and vanilla pulp (or vanilla sugar) and allow to cool slightly. Whip remaining sugar with yolks over haze until hot. Add milk and pour through a sieve into the tower mixer.

Mix or homogenize on high speed for 1-2 minutes, slowly adding the alcohol. (If the eggnog is too thick, add a little milk.) While still rather warm, fill eggnog into clean bottles and refrigerate (can be kept for approx. 2 months).

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