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–+ servings
Eierlikör in a bottle with homemade tag and German egg liqueur in a long stem glass.

Eierlikör - German Egg Liqueur

Angela Schofield
German egg liqueur is the perfect combination of creaminess, sweet vanilla, and just the right amount of kick—it's hard to resist!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Drinks
Cuisine German
Servings 22 shot glasses
Calories 110 kcal

Ingredients

  • 6 egg yolks
  • 1 tbsp. vanilla extract
  • 1 ½ cups powdered sugar
  • 10 oz. evaporated milk
  • ¾ cup rum (54%) brown or white, see alternatives in post or more to taste

Instructions
 

  • Separate the eggs and beat the egg yolks, vanilla extract, and powdered sugar until smooth and creamy.
  • Add the evaporated milk and beat on the double boiler until the mixture thickens. This step needs some patience, as it will take about 5 to 10 minutes.
  • Remove from the double boiler and stir in the brown rum.
  • Pour the mixture into clean, sterilized bottles. Leave 1 inch of the bottle empty. The liquid will thicken over time, and it can be difficult to pour it easily. Just add a shot of liquid heavy whipping cream or rum and shake well.

Notes

  • This recipe makes about 32.7 fl.oz. Which is about 22 shot glasses of Eierlikör.
  • Store in the refrigerator for up to 4 weeks.

Nutrition

Yield: 1 shot glassCalories: 110kcalCarbohydrates: 15gProtein: 2gFat: 2gSugar: 15gNet Carbohydrates: 15g