German Egg Liqueur
- Christmas, Desserts & Sweets, Drinks, Easter, Germany
German Egg Liqueur or Eierlikör is a creamy and sweet liqueur refined with the lovely aromas of vanilla. Made from egg yolk, powdered sugar, cream and rum this egg-based liqueur is both strong and sweet. German Egg Liqueur can be enjoyed on its own or it can be used for cocktails, desserts and baking.
This classic German Egg Liqueur is particularly popular for Christmas and Easter. It is ideal for baking, for refining desserts or for preparing other cocktails and drinks.
Filled in small bottles and nicely decorated, it also makes a quick, simple, beautiful gift right out of your own kitchen.
Homemade German Egg Liqueur is really easy and quick to prepare. Make sure to try this recipe and share it with your loved ones by gifting them a bottle of your very own homemade German Egg Liqueur.
Ingredients you will need for this recipe:
- egg yolk
- powdered sugar
- cream
- rum
- vanilla sugar
How to make German Egg Liqueur:
(1) Combine egg yolk and powdered sugar
Whisk together 8 egg yolk and 150 g of powdered sugar in a medium size mixing bowl, until well combined.
(2) Add the cream
Add 300 ml cream and keep whisking, until it becomes light and airy in texture.
(3) Add the remaining ingredients
Add 1 teaspoon of vanilla sugar and 100-150 ml of rum (amount of rum added, depends on how strong you like it). Keep whisking, until it becomes smooth in texture.
(4) Warm the egg liqueur over a pot of warm water
Place the mixture in a metal or glass bowl and place this bowl on top of a larger pot filled with 1/3 of water (Baine-Marie-Method|Water Bath).
Slowly heat up the pot of water on medium-low heat and keep whisking the mixture in the bowl placed on top. This will help thicken up the mixture into a creamy consistency. It is important to warm up the mixture slowly and don’t bring it to a boil, otherwise, the mixture could clump up.
Keep whisking the mixture, until it has reached a temperature of 70 °C and then remove the pot from the heat.
The egg liqueur should now have a creamy consistency. The procedure of heating up the liqueur is important, because of the use of raw egg yolk.
(5) Pour the egg liqueur into sterilized glass bottles
Pour the egg liqueur into sterilized glass bottles. Let the bottles cool completely and store in the refrigerator for up to 3 months.
The liqueur will thicken up as it cools down, if you prefer a thinner consistency, just add some milk or more rum and give it a good shake.
Some Recipe Tips:
Storage: To store the Egg Liqueur, pour it into sterilized glass bottles. Let the bottles cool completely and store in the refrigerator for up to 3 months.
Tip: The liqueur will thicken up as it cools down, if you prefer a thinner consistency, just add some milk or more rum and give it a good shake.
Perfect Gift: German Egg Liqueur is really easy and quick to prepare and filled into decorated glass bottles make a beautiful gift.
German Egg Liqueur
Course: DrinksCuisine: GermanyDifficulty: Easy10
minutes10-15
minutes20-25
minutesGerman Egg Liqueur or Eierlikör is a creamy and sweet liqueur refined with the lovely aromas of vanilla. Made from egg yolk, powdered sugar, cream and rum this egg-based liqueur is both strong and sweet. German Egg Liqueur can be enjoyed on its own or it can be used for cocktails, desserts and baking.
Ingredients
8 egg yolk
150 g powdered sugar
300 ml cream
100 - 150 ml rum - depending how strong you like it
1 teaspoon vanilla sugar
Directions
Combine egg yolk and powdered sugar
Whisk together 8 egg yolk and 150 g of powdered sugar in a medium size mixing bowl, until well combined.
Add the cream
Add 300 ml cream and keep whisking, until it becomes light and airy in texture.
Add the remaining ingredients
Add 1 teaspoon of vanilla sugar and 100-150 ml of rum (amount of rum added, depends on how strong you like it). Keep whisking, until it becomes smooth in texture.
Warm the egg liqueur over a pot of warm water
Place the mixture in a metal or glass bowl and place this bowl on top of a larger pot filled with 1/3 of water (Baine-Marie-Method|Water Bath).
Slowly heat up the pot of water on medium-low heat and keep whisking the mixture in the bowl placed on top. This will help thicken up the mixture into a creamy consistency. It is important to warm up the mixture slowly and don't bring it to a boil, otherwise, the mixture could clump up.
Keep whisking the mixture, until it has reached a temperature of 70 °C and then remove the pot from the heat.
The egg liqueur should now have a creamy consistency. The procedure of heating up the liqueur is important, because of the use of raw egg yolk.
Pour the egg liqueur into sterilized glass bottles
Pour the egg liqueur into sterilized glass bottles. Let the bottles cool completely and store in the refrigerator for up to 3 months.
The liqueur will thicken up as it cools down, if you prefer a thinner consistency, just add some milk or more rum and give it a good shake.
Notes
- Storage: To store the Egg Liqueur, pour it into sterilized glass bottles. Let the bottles cool completely and store in the refrigerator for up to 3 months.
- Tip: The liqueur will thicken up as it cools down, if you prefer a thinner consistency, just add some milk or more rum and give it a good shake.
- Perfect Gift: German Egg Liqueur is really easy and quick to prepare and filled into decorated glass bottles make a beautiful gift.
