For the egg liqueur, whip the cream with a whisk until not too stiff, so that the liqueur does not become too firm later.
Mix the powdered sugar with the yolks, vanilla sugar, rum flavoring and grain and fold in the whipped cream. Fill the egg liqueur into a nice bottle.
Preparation Tip:
Stored in the refrigerator, the eggnog lasts at least 1 week.
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