Beschreibung

More information about Tonkiki egg liqueur Just the way we are….Also do what the others do. Just differently.We make the base ourselves: Crack the eggs, separate them, mix the yolks with alcohol and our hanuka, heat carefully, stir, cool, stir. Age. We always make 50 liters per batch – and it really takes us almost eight hours. The eggs come from the Volkenshagen organic farm right next door. We always pick them up and off we go.We used to have two varieties: In addition to hazelnut cocoa, we also had strawberry rum. But somehow the strawberry didn’t really go well with the eggs, so we went back to variety number 1. At Easter, we still make the „Limited Edition Poppy“ – with poppy seeds!The stuff goes down well. Especially at Easter.