Eierlikör (German egg liqueur)

    15 min

    Many recipes for German egg liqueur, which is a boozy eggnog, use raw eggs but I prefer the heated version for food safety reasons. You just need to watch it closely so the eggs don't curdle.

    5 people made this

    Makes: 1 bottle

    • 4 fresh egg yolks
    • 3 teaspoons vanilla sugar
    • 250g icing sugar
    • 250ml double cream
    • 100ml double distilled German schnapps, or high-proof vodka
    • 125ml golden rum

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Whisk yolks with vanilla sugar, icing sugar and cream in a metal bowl.
    2. Fill a saucepan to a level of about 5cm with water and bring to the boil. Place the metal bowl on top, making sure that the bowl does not touch the water. Let the water boil gently and whisk constantly until the mix thickens, about 10 minutes.
    3. Remove from the hob and stir in schnapps and rum. Let cool, stirring once in a while, then fill in a sterilised bottle and refrigerate promptly. Use within 1 week.

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