Eierlikör is German egg liqueur, which is similar to eggnog, but so much better! Thick, creamy, and perfect for Christmas or Easter.
After taking a year and a half break from his little Even He Can Do It series, Mr. Texanerin is back with a recipe from his homeland – the former East Germany! This Eierlikör isn’t healthy in any way but he thought it’d be fun to share something German before Christmas. I originally posted this recipe right after I started blogging (meaning nobody saw it), so if some of you are wondering why it sounds familiar, that’s why!
Hi everyone! Today I have something simple but yet very delicious to share with you. Eierlikör, to you probably known as Advocaat, is a rich, creamy liqueur with a custard-like flavor. In Germany, it is mostly consumed during Easter and Christmas, but available year-round. Eierlikör is supposedly derived from “Abacate”, a drink that European explorers discovered from the indigenous people of the Amazon rainforest in the 17th century.
Eierlikör can be made with different types of alcohol. My version is rum-based and almost as thick as pudding. It is so creamy that you might need a bit of shaking and possibly a sip of rum – for the bottle, not the shaking person – to coax it out of a full bottle. You can drink it pure, enjoy it on top of ice cream or use it as ingredient for a variety of baked goods, co*cktails and longdrinks. Eierlikör tastes best right out of the fridge and when kept there, stays good for months. I doubt that it’ll last so long, though. ;)
Please make sure to get good-quality eggs as the egg yolk gives this beverage its flavor and thus should be free from any off taste. Unlike most recipes, this one involves a cooking step. So all of you who do not like raw eggs: don’t worry! This Eierlikör is the ideal homemade present: you can make it in no time with only a handful ingredients and it is so good that some recipients, like my mother, might just remind you the following year of how much they enjoyed it. One less present to worry about! :)
And if you don’t know what to do with all the leftover egg whites, try this 6 egg white cake.
Enjoy and happy holidays!
❀
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 5 cups or 1.2 liters
Ingredients
- 8 egg yolks
- 1 8-gram packet vanilla sugar OR 2 teaspoons granulated sugar1
- 2 cups + 2 tablespoons (250 grams) powdered sugar
- 1 1/2 cup + 1 tablespoon (375 milliliters) evaporated milk2
- 1 cup + 1 tablespoon (250 ml) dark rum with at least 37%
Directions
- With an electric mixer, beat the egg yolks and vanilla sugar until foamy. I did mine for about 2 – 3 minutes. You can kind of see the texture here.
- Slowly add the powdered sugar. It’ll look like this. Make sure there aren’t clumps of powdered sugar like I have below!
- Then add the evaporated milk and then the rum. Mix slowly until well combined.
- Put it in a pot, but don't fill it all the way to the top. Leave at least 1" at the top of the pot. If you have to do it in two batches, then do it in two batches. If you fill it almost to the top of the pot, it will likely come out badly. Then put that pot in a larger pot, which has been filled slightly less than halfway with water. How far you’ll need to fill it depends on the size of the pots. Heat it over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 – 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it’ll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
- To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
- Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
- Let the bottles cool completely and then store in the refrigerator for up to 3 months.
Notes
- If you use plain granulated sugar, stir in maybe one or two teaspoons vanilla to the mixture before pouring the liqueur in the glasses.
- Mine was 10% fat, but I don’t know if it comes in percentages like that everywhere. If you have the option, get 10% and not the lower fat versions.
Source: Egg Liqueur – GDR recipe
Permalink: https://www.texanerin.com/eierlikoer-german-egg-liqueur/
Recipe by Texanerin Baking| www.texanerin.com
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