Decadent, creamy, and delicious. Homemade Eierlikör is quite easy to make and you can whisk up a batch of this German egg liqueur in no time. Perfect for Easter, Christmas, or Karneval.
What is Eierlikör?
Eierlikör is a liqueur that is made from alcohol, raw egg yolks, and sugar. The creamy drink is often flavored with vanilla and thickened with either milk, cream, or condensed milk.
It is popular in Germany, Austria and the Netherlands especially around Christmas and Easter.
History
Eierlikör was based on a Brazilian drink called "Abacate". This is made with avocados, brown sugar, and rum, and was brought to Europe in the 17th century. As avocados were difficult to find in Europe, the Belgium-born businessman Eugen Verpoorten, replaced the avocados with egg yolks. In 1876 he founded a factory in Aachen. [source: Wikipedia Eierlikör]
Verpoorten GMBH is still the biggest producer of Eierlikör in Germany with a market share of about 85-90%. [source: Wikipedia Verpoorten]
Eierlikör vs Eggnogg
Some refer to Eierlikör as the German Eggnogg, but this is not correct. Eierlikör is an alcoholic drink that underlies the European Liqueur Guidelines and needs to have at least 14% alcohol content. Egg Nogg can be made without alcohol.
Eierlikör is made with alcohol, egg yolks, and sugar, whereas the main ingredients for eggnog are egg yolks and egg white, and milk.
Eierlikör is most commonly flavored with vanilla, whereas eggnog can be spiced with a variety of spices such as cinnamon, nutmeg, cloves, and ginger.
How to make Eierlikör
Equipment:
- Sterilized glass bottles. As a tip, bottles with larger openings are better suited for Eierlikör, as it becomes thicker when chilled.
- Sieve - to sieve the powdered sugar
- a metal bowl and a saucepan for the water bath
- a whisk
- a funnel to transfer the egg liqueur from the pan to the bottle.
Ingredients:
- eggs - medium size and very fresh
- vanilla pod - this can be replaced with vanilla extract (affiliate link) or vanilla sugar but a fresh vanilla pod gives the best flavor.
- powdered sugar
- white rum - or you can use vodka, grain brady ("Korn" in German) or whisky (see notes below)
- cream - can be replaced with milk or condensed milk
Which alcohol to use for egg liqueur?
Which alcohol is best, is up to your personal taste.
- Vodka: is a classic choice. It allows the egg yolk taste to shine, as it has a very subtle taste.
- Korn or Doppelkorn: has a similar neutral taste, but might be more difficult to get hold of outside of Germany.
- Rum: Has a sweet flavor and goes well with vanilla. It is a winner for those of you who have a sweet tooth.
- Whiskey: Gives the drink a completely different character. It has a quite woody, earthy taste and is perfect for whisky lovers.
What gives the best texture? Cream, Milk, or Condensed Milk?
- Milk - will make the egg liqueur more liquid than using cream. Also, it reduces the calorie count in this sweet dessert liqueur.
- Cream - is perfect for those who like a thick, creamy liqueur.
- Condensed milk- is an East German classic. It will make your Eierlikör even sweeter and creamy. So those who like to enjoy their egg liqueur with a spoon should choose to condensed milk.
Recipe Steps:
- Start by sterilizing your bottles. Bring water to a boil in a pan, and add the bottles and their lids into the pan. (Make sure they fill with water). This will kill off all bacteria. Leave to stand for 2 minutes and then place upside down on a clean tea towel to dry off.
- Separate the eggs. (see below on how to use up the egg whites). Add the egg yolks into a mixing bowl, and add the vanilla pulp and powdered sugar. Using a hand or electric whisk, mix everything until it starts to foam. Then pour in the cream.
- Heat the ingredients in a water bath - while whisking continuously. The water bath will allow the mixture to heat evenly. The temperature should not exceed 70°C or 158°F, as otherwise the egg will start to cook. You can best check the temperature with a cooking thermometer (affiliate link).
- Pour in the rum slowly. Mix continuously until the Eierlikör starts to become creamy. This should take approximately 5-7 minutes.
- Pour your egg liqueur into prepared bottles and then place in the fridge until you are ready to drink it.
Recipes to use the leftover egg whites:
How to serve Egg Liqueur?
Eierlikör is typically served pure in Germany in shot glasses. You ideally serve it at a temperature between 10 and 12 °C (50- 54°F).
Other uses:
Eierlikör is used in a variety of German Cocktails such as
- Eierpunsch - Eierlikör mixed with white wine.
- Heiße Oma - Eierlikör with milk
- Eierlikör Sparking Wine - Eierlikör and Sekt.
You can also use it as a boozy dessert sauce and pour it over ice cream or Rote Grütze.
During Easter, you can buy Berliner Donuts filled with Eierlikör
There is also a popular Gugelhupf recipe called Eierlikör kuchen.
Storage Instructions
If the egg liqueur has been made with properly sterilized equipment, it should last up to 4-6 weeks in the fridge.
More German Drinks
Recipe
Homemade Eierlikör - German Egg Liqueur
Equipment
- 2 glass bottles about 350 ml (use bottles with a large opening, as it will make pouring easier)
- sieve
- metal bowl
- saucepan
Ingredients
- 5 eggs medium size and very fresh
- ½ vanilla pod can be subsituted with 2 teaspoon vanilla extract (affiliate link)
- 2 cups (250 g) powdered sugar
- 1 cups (250 ml) white rum you can also use vodka, korn or whisky (see notes in post)
- 1 cups (250 g) whipping cream or heavy cream
Instructions
- Start by sterilizing your bottles. Bring water to a boil in a pan, and add the bottles and their lids into the pan. (Make sure they fill with water). This will kill off all bacteria. Leave to stand for 2 minutes and then place upside down on a clean tea towel to dry off.
- Separate the eggs. (see below on how to use up the egg whites). Add the egg yolks into a mixing bowl, and add the vanilla pulp and powdered sugar. Using a hand or electric whisk, mix everything until it starts to foam. Then pour in the cream.
- Heat the ingredients in a water bath - while whisking continuously. The water bath will allow the mixture to heat evenly. The temperature should not exceed 70°C or 158°F, as otherwise the egg will start to cook. You can best check the temperature with a cooking thermometer (affiliate link).
- Pour in the rum slowly. Mix continuously until the Eierlikör starts to become creamy. This should take approximately 5-7 minutes.
- Pour your egg liqueur into prepared bottles and then place in the fridge until you are ready to drink it.
Notes
How to serve Egg Liqueur?
Eierlikör is typically served pure in Germany in shot glasses. You ideally serve it at a temperature between 10 and 12 °C (50- 54°F).Other uses:
Eierlikör is used in a variety of German Cocktails such as- Eierpunsch - Eierlikör mixed with white wine. See recipe here
- Heiße Oma - Eierlikör with milk
- Eierlikör Sparking Wine - Eierlikör and Sekt.
David Scott says
Sounds interesting, Might have a problem with the BIG mouth bottles.
Marita Sinden says
Haha you can use any kind of bottle
Leanne Stone says
Hi when I put my egg liqueur in the fridge it separated, I think I didn’t whisk the eggs and powdered sugar properly. Is it still ok to use?
Marita says
Hi Leanne, sorry to hear that. It it has seperated you might not have heated it warm enough, as it only binds at at least 60 degrees. Or do you have lumps of egg in it? If it is just seperated, than shake it before drinking. If you have lumps, then pour it through a fine sieve.
Linda says
Hi, How long will it last in the fridge, thanks.
Linda
Marita says
up to 4-6 weeks if you sterilize the bottles correctly.
mary says
when do you add the whipping cream, after cooking of before?
Marita says
Hi Mary, you add it before!
Hope this helps.
Marita