Christmas liqueur



  • 5 fresh egg yolks
  • 125 g powdered sugar
  • 200 g Whipped cream
  • 100 ml white rum
  • 1 tsp Vanilla flavor
  • 1 tsp cinnamon


  1. Mix the egg yolks and icing sugar with the whisk of the hand mixer on the highest setting until creamy. Gradually stir in the cream, rum, vanilla flavor, and cinnamon.
  2. Beat the liqueur mass with the whisk of the hand mixer over the hot water bath for about 5 minutes until creamy.
  3. Pour the Christmas liqueur into a clean, hot-rinsed bottle and close it. Store in the refrigerator
  4. The Christmas liqueur is kept tightly closed and refrigerated for about 4 weeks.

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