Egg Liqueur

For the egg liqueur, beat the yolks in a food processor until frothy and add the vanilla sugar. Then add the sifted powdered sugar and pour in the Maresi.

Slowly stir in the rum. Pour the mixture into a small saucepan. Heat water in a large saucepan and slowly heat the eggnog mixture in the small saucepan in the steam while stirring.

Pour the still warm eggnog into hot rinsed bottles and seal well.

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