Best German egg liqueur (Eierlikör)
This creamy, thick and not too sweet German egg liqueur is so delicious, very easy and quick to make. Packed with egg yolks, rum, evaporated milk, sugar and vanilla bean. Makes a perfect Christmas, Easter or anytime gift from the kitchen.
Servings: 12 cups (2,8 liter)
Small glass bottles
- 20 egg yolks
- 930 ml (30 fl oz/ about 4 cups) evaporated milk (unsweetened condensed milk) (10% fat)
- 875 ml (29 fl oz/ about 3 ¾ cups) brown rum, 38% or brandy
- 600 g (1 1/3 lbs/ 4 cups) powdered sugar (icing sugar)
- 1 vanilla bean
- This recipe calls for brown rum, but feel free to replace it with brandy.
- Whisk the liqueur while cooking to prevent the lumps.
- Sterilize the bottles before filling with the liqueur by simply washing them with boiling water in order to avoid contamination.
- It's very important that you don't fill the bottles completely, because the liqueur gets firmer as it cools. You'll be needing to fill up the bottle with evaporated milk or rum, when you want to use the liqueur and shake well to get it out of the bottle.
- use egg whites to make chocolate nut cake or almond crescent cookies. You can freeze the egg whites for up to 6 months. Remove from the refrigerator when ready to use, whip and frost the cake. Make meringue, financiers, macarons, egg white omelet or protein shakes. Or use them to make face and hair mask.