- 5 fresh egg yolks
- 125 g powdered sugar
- 200 g Whipped cream
- 100 ml white rum
- 1 tsp Vanilla flavor
- 1 tsp cinnamon
- 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.
- Beat the liqueur mass with the whisk of the hand mixer over the hot water bath for about 5 minutes until creamy.
- Pour the Christmas liqueur into a clean, hot-rinsed bottle and close it. Store in the refrigerator
- The Christmas liqueur is kept tightly closed and refrigerated for about 4 weeks.