- 12 Egg Yolks
- 2 cups Baker’s Sugar
- 3 pkg Vanilla sugar (27 g)
- 3 pints Heavy Cream
- 2½ cups Vodka (80 proof) or 1⅛ cup Spiritus (150 proof)
Beat together egg yolks and sugars until the sugars are dissolved.
Add the cream, beat until it thickens somewhat.
Stir in the Vodka.
Pour into clean/sterilized glass bottles and keep refrigerated.
Contains raw egg yolks!
Making it with pasteurized eggs is possible
but in our experience changes the consistency of the liqueur