Talbourk Méjorkann

Heat the milk in a saucepan over medium heat until it reaches 65–70°C (approximately 150–160°F), stirring occasionally to ensure even warming. Do not allow the milk to boil.

Add the honey to the warm milk and stir continuously until fully dissolved and well combined.

Remove the saucepan from heat and allow the mixture to cool to approximately 40–45°C (104–113°F), which takes about 5 minutes.

In a separate bowl, lightly whisk the egg yolks together until smooth and homogeneous.

Slowly pour the cooled milk-honey mixture into the whisked egg yolks while whisking constantly to prevent the eggs from scrambling.

Pour the combined mixture back into the saucepan and place over low heat, stirring gently and continuously for 3–5 minutes until the mixture thickens slightly and coats the back of a spoon.

Remove from heat and let cool to room temperature, stirring occasionally.

Once cooled to room temperature, slowly pour in the alcohol (70–80% proof or vodka) while whisking to combine thoroughly.

If using lavender, add the pinches and stir to incorporate the optional flavouring.

Strain the mixture through fine cheesecloth or a fine-mesh sieve into glass bottles for storage and clarity.

Seal the bottles and let rest in a cool, dark place for at least 2–3 weeks before serving to allow flavours to meld and the liqueur to mature.