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Eierlikör in a glass, eggs and a bottle of Eierlikör in the background

Homemade Eierlikör (German Egg Liqueur)

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Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes
Servings: 10 small glasses
Course: Drinks
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

  • 4 egg yolks
  • 100 g sugar
  • 200 ml cream
  • 125 ml vodka, corn schnapps, doppelkorn or white rum
  • 1/2 vanilla pod (pulp)

Equipment

  • 1 pot
  • 1 metal bowl that fits into the pot
  • 1 Whisk or electric mixer
  • 1 thermometer (analogue or digital, range from 0 – 100 °C (32 – 212 °F)
  • 1 rubber spatula
  • 1 funnel optional
  • 1 sieve optional
  • 2 - 3 glass bottles 250 ml, at best with a wide rim

Method
 

Eierlikör: Step-by-Step
  1. Sterilise the bottles by rinsing them and the lids with boiling water and letting them cool down and dry.
  2. Fill half the pot with water and bring it to a boil.
  3. Separate the eggs and put the yolks, sugar and vanilla pulp in the bowl.
  4. Hang the bowl in the pot with the hot water. This is called a bain-marie or double boiler.
  5. Whisk the ingredients together until they become a fluffy, light yellow mass.
  6. Constantly check the temperature with a thermometer. It should not exceed 60 °C (140 °F), or else the eggs will start to clot.
  7. Now add the alcohol and the cream and whisk until the mixture noticeably thickens — this usually takes 5–10 minutes. Again, make sure that the temperature does not rise above 60 °C (140 °F).
  8. Use a funnel and sieve to fill the Eierlikör into bottles.

Notes

You can add different flavours to your Eierlikör by substituting the vanilla with 1/2 tablespoon of cinnamon or a pinch of grated tonka bean.
Store the Eierlikör in the fridge where it will last for 4 - 6 weeks.