Homemade Eierlikör - German Egg Liqueur

5 from 2 votes

Homemade Eierlikör - German Egg Liqueur

Learn how to make Eierlikör. Creamy German egg liqueur made with egg yolks, sugar, vanilla, and rum or grain alcohol. This rich, custard-like drink is a beloved German tradition, perfect for sipping on its own, drizzling over ice cream, or giving as a homemade gift. Much smoother and more delicious than store-bought versions!

Course Drinks

Cuisine German

Prep Time 20

Cook Time 10

Total Time 30

Servings bottle

Calories 2729kcal

Author by Marita Sinden

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
2 cups powdered sugar
1 cups white rum you can also use vodka, korn or whisky (see notes in post)
1 cups whipping cream or heavy cream

Metric - US Customary

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.
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.

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.

Nutrition