Talbourk Méjorkann

Description

This egg liqueur served on ice

Ingredients

• ½ kg honey
• 1 litre of milk
• 1 dl 70 – 80% alcohol (or vodka)
• 4 to 8 egg yolks
• 4 pinches lavender (optional)

Procedures

1. Beat the egg yolks with the honey
2. Add the alcohol and mix
3. Brink the milk and honey to a boil
4. Once boiling, remove from heat and allow to cool — the honey-milk must cool completely before adding the egg yolks and lavender
5. Add the egg yolks and lavender, mix thoroughly and pour into a bottle.