Today I will share with you an easy homemade traditional Italian vov liqueur recipe which will impress and delight your friends and guests.
The homemade VOV egg liqueur is a very simple and fast recipe, ideal after lunch and perfect on any occasion, as in general it’s a traditional Italian liqueur scented with marsala.
You can also add cognac if you prefer.
How many of you remember this liqueur as a kid (if you are Italian)? It makes me think of many positive things, that white bottle with creamy liqueur was perfect match if you wanted to prepare some sweets or just drink it, the VOV is the liqueur of my happy days and it brings me back to my childhood.
I would never have thought that one day I would find myself preparing vov at home though I always wanted to , I do not drink liqueurs but use them in recipes and so it was a real surprise to discover that it is really easy to do it at home.
Follow me in the kitchen today as we take a closer look at the vov homemade egg liqueur and a recipe!
Some history of the Vov liqueur
The liqueur Di crema Allo OVO, is a preparation of Venetian origins, from the region of Padua, where its creator, Mr. Pezziol, prepared it for the first time in 1840 in his grocery shop, not knowing what to do with the many egg left from the day
The name Vov derives from the word vovi, which in the veneto dialect means eggs.
The preparation of homemade egg liqueur is quite easy, and, simply by following the recipe, you can achieve results that are no less delightful than the most famous, and expensive, preparations on the market.
Check out also my homemade Chocolate Liqueur or Baileys Irish cream recipe and my homemade aquavit liqueur recipe.
Homemade vov liqueur recipe
Easy Italian Vov Liqueur Recipe
The homemade VOV egg liqueur is a very simple and fast recipe, ideal after lunch and perfect on any occasion, as in general it’s a traditional Italian liqueur scented with marsala.
Ingredients
- 10 egg yolks
- Powdered sugar – 400 g
- Cognac 25 ml
- Marsala 25 ml
- Whole milk 300 ml
- Pure alcohol (vodka)75 ml
- 1 Vanilla pod or vanilla extract or powdered vanilla pod
Instructions
- In a bowl put the yolks of 10 eggs with powdered sugar and the seeds of the vanilla pod, with a whisk whisk until a thick and homogeneous cream is obtained. Gradually add the alcohol, cognac and dry marsala, continuing to mix with the whisk, and finally add the milk. Place the mixture in a pot in a water bath and, continuing to mix, thicken the cream (at least 10 minutes) until the consistency of the sugar is no longer felt; the water in the water bath must only quiver and not boil because otherwise you could get to cook the eggs ruining everything.
- Cool the Lvov and store it in bottles keeping them in a cool, dark place, preferably in the fridge;
Notes
For the preparation of this liqueur it is essential that you use fresh eggs, better if organic. Depending on the tastes you can change the percentages of alcohol and sugar: the doses of the recipe are for a light liquor and pleasant to drink. It is true that the eggs have been “cooked” in a water bath and the alcohol helps in the conservation, but, unlike commercial products, our homemade Vov liqueur does not contain preservatives and therefore you can safely enjoy it (in moderation of course).
Before you taste it, remember to shake the liqueur bottle well to mix the settled ingredients properly. Don’t worry about it. The ingredients will settle after time as all of them are natural and generally don’t mix well. The store bought stuff will remain smooth and without sediment as they add all kinds of artificial stabilizers, preservatives or other nasty additives and you don’t want these in your system, at least I don’t.
Store the Vov egg cream liqueur in a cool dry place, for example in the refrigerator. Once opened it is advisable to consume it within 3-4 weeks at most.
CALORIES PER SERVING: 294
Ingredients for 750 ml of liqueur
- 10 egg yolks
- Powdered sugar – 400 g
- Cognac – 25 ml
- Marsala – 25 ml
- Whole milk – 300 ml
- Pure alcohol (vodka)75 ml
- 1 Vanilla pod or vanilla extract or powdered vanilla pod
How to make Italian Vov Egg Cream Liqueur
In a bowl put the yolks of 10 eggs with powdered sugar and the seeds of the vanilla pod, with a whisk whisk until a thick and homogeneous cream is obtained. Gradually add the alcohol, cognac and dry marsala, continuing to mix with the whisk, and finally add the milk.
Place the mixture in a pot in a water bath and, continuing to mix, thicken the cream (at least 10 minutes) until the consistency of the sugar is no longer felt; the water in the water bath must only quiver and not boil because otherwise you could get to cook the eggs ruining everything.
Cool the vov liqueur and store it in bottles keeping them in a cool, dark place, preferably in the fridge.
It is true that the eggs have been “cooked” in a water bath and the alcohol helps in the conservation, but, unlike commercial products, our homemade Vov liqueur does not contain preservatives and therefore you can safely enjoy it (in moderation of course).
Before you taste it, remember to shake the liqueur bottle well to mix the settled ingredients properly. Don’t worry about it. The ingredients will settle after time as all of them are natural and generally don’t mix well. The store bought stuff will remain smooth and without sediment as they add all kinds of artificial stabilizers, preservatives or other nasty additives and you don’t want these in your system, at least I don’t.
Storage of the Vov egg cream liqueur
Store the Vov egg cream liqueur in a cool dry place, for example in the refrigerator. Once opened it is advisable to consume it within 3-4 weeks at most.
Did you know: during world war 2, the Vov liqueur was widely distributed among the soldiers, in packs of pressed vitrified cardboard, later on it was put in the classic brown glass bottle, which nowadays, has been mostly made white and opaque, in order to look like the shell of an egg.
Enjoy!