Pistachio Egg Liqueur

INSTRUCTIONS

• 1
  Grind the pistachios into a fine powder and add them to half of the milk and 50 ml of cream. Let stand for about 30 minutes. Then strain the mixture through a fine sieve or cheesecloth to remove small pieces. This will give you pistachio milk, which will be the base of our liqueur.
• 2
  In a bowl, whisk the egg yolks with sugar until light and foamy. Mix the pistachio milk with the rest of the regular milk and heat in a pot over medium heat. Once the milk is hot but not boiling, gradually pour it into the whisked egg yolks, stirring constantly.
• 3
  Return the entire mixture to the pot and heat over low heat until it thickens. Make sure the mixture does not boil – otherwise, the egg yolks would curdle. Once the consistency is smooth and creamy, remove the pot from the heat and let the mixture cool.
• 4
  Add the remaining cream and rum to the cooled mixture. If you want to enhance the color or flavor, you can add a teaspoon of pistachio paste. Mix everything thoroughly or briefly blend with an immersion blender to make the liqueur perfectly smooth. Then strain it 2-3 more times through a fine sieve.
• 5
  Pour the finished liqueur into a clean bottle and let it rest in the refrigerator for at least 24 hours for the flavors to meld.