Pistachio Egg Liqueur

Grind the pistachios into a powder and add 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 us pistachio milk, which will be the base of our liqueur.

In a bowl, whisk the egg yolks with sugar until light and frothy. 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.

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.