Go Back

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.
Prep Time10 mins
Cook Time10 mins
Fill Time10 mins
Total Time30 mins
Course: Drinks
Cuisine: European, German
Keyword: Alcoholic beverage, Christmas, Easter, Eierlikör, holiday gifts, holiday season, liqueur
Servings: 12 cups (2,8 liter)
Author: Ester from esterkocht.com

Equipment

  • Large pot
  • Medium pot
  • Whisk
  • Funnel
  • Small glass bottles
  • Knife
  • Cutting board

Ingredients

  • 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

Instructions

  • Fill the larger pot with one-third water and bring to a boil. Once the water has boiled reduce the heat to medium – low heat. In the meantime separate the eggs. Put the egg yolks in the medium pot. Add powdered sugar bit by bit and whisk. Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Add the scraped out seeds to sugar - egg mixture and mix very well. Slowly stir in evaporated milk and then the rum and add the empty vanilla bean pod. Put the medium pot over the larger pot with boiling water. Let cook for about 10 minutes while stirring continuously until the liqueur is nicely thick. It's very important that it doesn't boil! Remove vanilla bean. Pour part of the hot liqueur in the jar and fill the bottles with the help of the funnel. Let cool and store in the fridge for up to 6 months.

Notes

  1. This recipe calls for brown rum, but feel free to replace it with brandy.
  2. Whisk the liqueur while cooking to prevent the lumps.
  3. Sterilize the bottles before filling with the liqueur by simply washing them with boiling water in order to avoid contamination.
  4. 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.
  5. 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.