My Oma always had a bottle of Eierlikör and a bottle of Schnapps in the door of her refrigerator. The Schnapps was there for when my Onkel stopped in on his way home to Mittagessen for a ‘Kurzen’ with her… and the Eierlikör was for us. We would get our warm meal mid-day, and there would always be a Nachtisch (dessert). Usually Pudding that Oma would top with a generous shot of Eierlikör. Then Oma would go take a nap, and encourage us to do the same. (I’m pretty sure the Eierlikör was to induce a bit of drowsiness….).
Eierlikör really isn’t just a dessert topping or cake ingredient. It’s a nice and smooth boozy sipper. Think of it as a thicker Eggnog, without nutmeg. So, a nice little pour into a Schnapps glass is quite welcome at the Kaffeeklatsch. It goes down smooth. Yet, somehow, Eierlikör never quite took off in the United States like it did in Germany (I think the Eggnog lobby may have had a hand in that). You can buy the Dutch version called Verpoorten Advocaat, but I don’t always find it in the stores (some places will order it).
Because I like Eierlikör for baking (and for sipping), I learned how to make Eierlikör at home.
But here’s the thing.
German recipes for Eierlikör use Raw Eggs. This sets off all sorts of alarm bells with people who are nervous about Salmonella poisoning. Because I buy farm fresh eggs, I don’t usually worry about the eggs (I like to eat cookie dough too… and I’ve been known to run with scissors). If you aren’t certain about your eggs, or you don’t like the idea of raw eggs, please use the recipe from my friend Nadia at Spoonfuls of Germany. Eierlikör from a Water Bath
But if your eggs are fresh from a reliable source, or you are going to bake the Eierlikör into a cake, like this Eierlikör Kuchen, you should have no worries.
How to make Eierlikör at Home
- 5 FRESH Egg Yolks
- 125 gr or 1 cup Powdered Sugar
- pinch Salt
- 1 Vanilla Bean or 1 healthy tsp. Vanilla extract the Bean leaves seeds, tastes delicious, but looks "rustic"
- 75 - 80 ml roughly 1/3 cup white Rum
- 60 ml roughly 1/4 cup Brandy (I use Asbach)
- 200 gr roughly 1 cup heavy Cream
- Get your bottle ready by sterilizing it (wash REALLY hot).
- Give your funnel a good clean as well
- In your mixing bowl (by hand or with a mixer)
- Combine the Egg Yolks, Powdered Sugar and pinch salt.
- Beat for 10 minutes until it's thick and creamy.
- If using the Vanilla Bean, cut it open and scrape out the seeds. Add them to the egg yolk mixture.
- If using Vanilla Extract, just add it in.
- Add the Rum, Brandy and Cream.
- Whisk for another 10 minutes
- Pour the Eierlikör into the clean bottle.
- Store in the refrigerator, and use within a few days.
- If it separates, give it a good shake.
Bottles for your Eierlikör
mockins Set of 12 | 8.5 Oz. Glass Bottle Set with Swing Top Stoppers and Includes Bottle Brush , Funnel and Gold Glass Marker | Clear Glass Water BottleGiara Swing Top Bottles 33 ¾ Ounce/1 Liter (6 Pack) ROUND Clear Glass Grolsch Flip Top Bottle With Stopper, for Beverages, Smoothies, Kefir, Beer, Soda, Juicing, Kombucha, Water, Milk, Oil and Vinegar