Eggnog liqueur, also known as Vov, from the Venetian-dialect vovi, meaning “eggs,” is like a tender embrace at the end of a meal – especially when it’s cold outside. We recommend sipping it in front of the fireplace on cold winter’s evenings, or in the mountains on the slopes, as this energy bomb heats and invigorates.
Lukewarm or on the rocks? It depends on your taste, but it’s delicious either way. It’s also great as a garnish for ice cream or for dipping dry biscuits. Be sure to always keep a stock of them in the pantry.
The recipe for eggnog liqueur
Preparing eggnog liqueur is really very simple – all it takes are a few steps.
First, whip 6 egg yolks with 2 cups of sugar. Slowly add 2 quarts of warm whole milk, then let the mixture cool down. Finally, add a vanilla bean, a quart of Marsala and a quart of alcohol. You will get about 4 quarts of liqueur that should be left in a cool place for 2-3 days. Then, once the vanilla pod has been removed, pour into glass bottles and store in the refrigerator. Some people like to add Cognac with Marsala, while others like it with cinnamon.
How do you make eggnog?
We talked about eggnog liqueur, but do you know how to make classic eggnog? The quantities are very simple, requiring equal parts for all three ingredients, namely: egg yolks, sugar and Marsala or Vin Santo. So if you hypothetically use 1/4 cup of egg yolks, you'll add 1/4 cup of sugar. Whip the mixture well with an electric beater until it doubles and then add 1/4 cup of Marsala or Vin Santo. Pour everything into a saucepan and heat until it reaches a temperature of about 175°F. Turn off the heat and beat everything again until you get a soft, velvety cream.
Better pasteurized!
For some, eggnog is simply fresh egg yolk whipped with sugar and flavored with liqueur, just like grandma made, but we suggest pasteurizing the eggs to enjoy your dessert in total peace of mind.