Egg Liquor Name: Nathalie Alcantara Base: Fort Eustis Recipe: 500 milliliters milk 5 egg yolks 400 grams sugar 2 packages vanilla sugar 1 tablespoon rum 375 milliliters grain alcohol Bring milk to a boil, remove from heat and set aside to cool completely. On high speed, beat yolks and sugar. Add vanilla sugar and beat until light and foamy. Add cooled milk slowly while continuously stirring. Add rum and grain alcohol. If egg liqueur is too thick, add some more boiled and cooled milk. Egg liquor is thicker than the typical eggnog. Fill into wide-neck bottle, let sit for several weeks, then enjoy or use for recipes.