Egg Liqueur

Beat the egg yolks in a large bowl until they're pale yellow

Add the sugar and vanilla, beating until well combined and creamy

Add the condensed milk and beat until well mixed

Add the brandy and water and mix well

Strain through a fine-mesh sieve lined with a double layer of cheesecloth (morim) into a clean container

Pass again one or two more times until no sediment remains

Pour the liqueur into a glass or ceramic container

Add the cinnamon stick

Cover tightly and let age in a dark, cool place for at least 3 months to 1 year

Shake the container once a week during the first month or until it settles

Remove the cinnamon stick and strain through a funnel into a nice liqueur bottle

Close tightly

This liqueur keeps well for 5 months after opening and longer if stored in the refrigerator

Serve with about 4 cups

Note: We use a cloth called morim

It can be found at any fabric store

The liqueur may also be served after some weeks.