Delicious German Egg Liqueur Is A Tasty Holiday Drink!
For a classic and creamy drink to sip on this holiday, check out Eierlikör! In English, Eierlikör means Egg Liqueur – and there’s definitely no shortage of egg in our egg liqueur recipe!
Made from raw egg yolk, sugar, and rum this egg-based liqueur is both strong and sweet with different aromas like vanilla.
Eierlikör can be enjoyed on its own or used in other cocktails – such as German Eierpunsch. It’s also used to bake egg liqueur cake which we will make for this website really soon!
Eierlikör is kind of similar to eggnog – but we’ll dive into the difference below!
It’s actually really easy to find egg liqueur in Europe. We’ve drank German versions but it’s popular in the Netherlands, too.
In any case, we’ve enjoyed German egg liqueur with Lisa’s family around the holiday time.
Once the Eierlikör gets brought out and poured into shot glasses (or little waffle cones lined with chocolate) for after-dinner sipping with dessert, there’s no turning back!
For the North Americans, you might know egg liqueur by the brand name “Bols Advocaat”. We’ve even found this popular Dutch brand of egg liqueur in Canada. However, generally speaking, egg liqueur can be hard to find in North America.
So, we wanted to be able to make our own egg liqueur. It was especially important to make for us because it is used in Eierpunsch – another classic German Christmas market beverage that Lisa really likes.
Because we are cooking with raw eggs, there is always a chance of harmful bacteria (mainly salmonella) putting a real damper on your holiday.
That’s why it’s important to use very fresh eggs, heat the drink at the end, and to use a certain amount of alcohol when making Eierlikor. These are very important steps to highly reduce the risk of salmonella.
Of course, if consuming raw eggs is a concern for you, you could always try and buy pasteurized eggs.
Eierlikör vs Eggnog
Eierlikör is sometimes called “German Eggnog”. We can see why people say it, but the comparison can be a bit misleading since these two drinks are prepared differently. They have similar ingredients but they are not the same.
Egg liqueur is an egg-based alcohol made with egg yolks, cream, and rum. Eggnog on the other hand makes use of the egg yolk and the egg whites as well as cream and milk.
Usually, Eierlikör includes quite a bit of rum and some cream while eggnog leans much more on the dairy. Eggnog is also generally more heavily spiced with nutmeg and cinnamon.
So you can see that these two drinks are definitely similar, but they are not quite the same.
How to Make German Eierlikör – Step by Step
If you want to make egg liqueur at home, it’s only a few easy steps. You can follow the recipe card below for the exact egg liqueur recipe.
In case you are more of a visual learner, you can have a look at the process photos below. This way, you can see if you are on the right track as you prepare your Eierlikör!
First, separate your eggs and place the egg yolks into a medium-sized mixing bowl.
Then slowly add the powdered sugar and the vanilla extract while mixing with your electric hand mixer or a whisk until you have a creamy consistency.
Once you have a creamy mixture, slowly add the cream while continuing to mix with your hand mixer or whisk.
Then slowly add the rum and keep mixing/whisking vigorously.
Once you have a frothy mixture, put the bowl in a pot with hot water on the stovetop and keep whisking until the mixture is heated (at around 160 degrees Fahrenheit) and thick/creamy.
Make sure the water in the pot is hot but not boiling.
Once the mixture is heated and creamy, remove the bowl from the stove and pour the egg liqueur in glasses to enjoy right away or into small, sanitized bottles for storage.
Store your egg liqueur in the fridge where it should last for around 4-6 months if prepared correctly (used fresh eggs, used rum, heated to 160 degrees Fahrenheit, and used very clean/sanitized equipment).
The foam you can see in the photo above will only be there for a few minutes after removing the egg liqueur from the water bath. These photos have been taken right after removing the Eierlikör from the stove.
- 4 egg yolks
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cream
- 1/3 cup white rum
- Separate the eggs and add the yolks in a medium-sized mixing bowl. Add in the powdered sugar as well as the vanilla extract and mix with your electric hand mixer or a whisk until you have a creamy consistency.
- Mix in the cream and keep whisking.
- Now slowly add in the rum and keep on whisking vigorously.
- Once frothing, put the bowl in a hot water bath on the stovetop and keep whisking until the mixture is thick and creamy. This works best if you fill a flatter, medium-sized pot with hot water and place your mixing bowl into the hot water (use a bowl that can handle it - we would avoid plastic bowls). Make sure that the water in the pot is hot but not boiling since you don't want the egg liqueur to start bubbling and losing its alcohol. You want to heat the egg liqueur to around 160 degrees Fahrenheit.
- Pour the eggnog into glasses to sip right away or into sanitized bottles to keep for later. If you used clean equipment and fresh eggs, the egg liqueur should keep in the fridge for around 4-6 months.
- If you want the consistency to be even more creamy, you can use condensed milk instead of cream.
- Since you're using raw eggs, we recommend that you make this recipe with very fresh eggs instead of eggs that are close to expiration.
- You could substitute rum for brandy - the type of alcohol you use will slightly change the flavor and the aroma the egg liqueur gives off on the nose.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 595Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 436mgSodium: 34mgCarbohydrates: 58gFiber: 0gSugar: 56gProtein: 7g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.