Chef and author Magnus Nilsson of rural Sweden’s acclaimed restaurant, Fäviken Magasinet, serves homemade liqueurs after dinner, regularly including one made from duck eggs. Duck eggs are a great choice, because the yolks are relatively large in comparison to the whites. But there are some wonderful, rich chicken eggs on the market in many places, and they make a good substitute. The end result is simple to make and a lot boozier than eggnog.
(This recipe was adapted from Fävaken by Magnus Nilsson, Phaidon, October 2012.
Chef Nilsson’s recipe uses a by weight ratio of 5:5:1 for egg yolks, rum, and honey.)