Christmas liqueur

Submitted by enr on 20 Aug 2010
6 yolks
200 g sugar
1 vanilla
250 ml cream
200 g chocolate
1 tsp instant coffee
700 ml cognac
rind of 1 orange, spiral without white
2 Allspice and pepper
a pinch of cinnamon and nutmeg
3 green cardamom capsules open
20 anise seeds
1 small piece of ginger, peeled
Christmas liqueur
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Boil cream with coffee and chocolate, and stir until slightly thickened. Cool. Yolks are broken down into a thick foam with sugar and vanilla. Them with stirring up the cream, then cognac. Put it in a large bottle and add all spices. Allow 1-2 days in the cold, until the flavors develop. Strain through cheesecloth and spill in bottles. Store in refrigerator. * Spices are typical for so-called Lebkuhen mixture, which bake gingerbread and Christmas. In this recipe is specified mixture, I have listed the ingredients in quantities found in another site. Precise amounts of the individual components in this mixture will, ie each confectioner has his and her keep. Can be varied.
1 user
20 Aug 2010


Liquor with a bouquet of spices. I liked that I alone can determine the quantity of ingredients.

Rally znaesh know how long it lasts in the fridge?

Honey, I looked around the internet for the durability of home egg liqueur. At least four weeks in the refrigerator if endure so :)

Many thanks for the reply! After a few days I will share the results.

liqueur was very nice! Very well warms in the cold days, and quickly intoxicated.

Cheers, dear :) healthy!