Eierlikör – German Egg Liqueur (cooked!) a.k.a. Advokaat

I’m super duper excited to share this! I realized that I hadn’t shared a single German recipe. That’s because for the most part, I don’t like German baked goods. Bread is the exception. And fresh pretzel rolls.

I made eggnog last week, thinking that eggnog and egg liqueur were the same thing. They’re not. People enjoyed the eggnog, but it wasn’t what I had wanted to make. This is what I wanted! And I found the perfect recipe from the German equivalent of allrecipes.com. It’s a traditional German drink that is usually served at Christmas or Easter, but people drink it throughout the year.

It’s easy, crazy delicious and everyone I’m giving presents to this year is getting some as a present. The eggnog bundt cake I was going to make is now an egg liqueur cake. The Irish cream fudge is now going to be egg liqueur fudge. And I already have an egg liqueur baked donuts recipe to share after Christmas. :)

I’m going to freeze the leftover egg whites and make pancakes with them, but you could also make an angel food cake. After refrigeration, it’s pretty thick, kind of like a thin pudding, but I think it’ll work in anything that calls for eggnog.

I think most egg liqueur recipes have raw egg. I can’t do raw egg. Raw egg in cookie dough or cake batter? Sure! Drinking it, though? Eww. This one is cooked to the same temperature you cook ice cream to, so it’s definitely safe.

What you see above is actually 1.5x the recipe and we’re making it again tomorrow so that we can actually have some after giving it all away as presents.

German bakers: Evaporated milk = Kondensmilch and you can get it in cartons everywhere including the discounters, although I couldn’t find the type with 10% at the discounters. Go to Kaiser’s or Edeka and spend 5 cents more to get the fatter stuff. :)

Eierlikör – German Egg Liqueur (cooked!) a.k.a. Advokaat

Rated 5.0 by 3 readers
Eierlikör – German Egg Liqueur (cooked!) a.k.a. Advokaat
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 5 cups or 1.2 liters


  • 8 egg yolks
  • 2 cups (250 grams) powdered sugar1
  • 1½ cup + 1 tablespoon (375ml) evaporated milk2
  • 1 8-gram packet vanilla sugar OR 2 teaspoons granulated sugar3
  • 1 cup + 1 tablespoon (250ml) 54% dark rum4


  1. 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.
  2. Slowly add the powdered sugar. It’ll look like this. Make sure there aren’t clumps of powdered sugar like I have below!
  3. Then add the evaporated milk and then the rum. Mix slowly until well combined.
  4. Put it in a pot large enough for all the liquid, but leave at least an inch free from 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 be bad. Trust me. 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 slowly until it reaches 160°F / 71°C, stirring occasionally. This took about 15 – 20 minutes. We also didn’t let the water boil. It started to for a few seconds, and I spotted a bubble in the liqueur and immediately took it off to prevent it from becoming overdone. Do NOT let the liqueur boil! Or the water!
  5. Egg experts recommend 160°F as a safe temperature, and that if you let it go above 185°F / 85°C it’ll become scrambled eggs. So please, be really careful and stop cooking at 160°F / 71°C! Add your vanilla if you didn’t use vanilla sugar.
  6. Run some hot water over the outside of your bottles and then dry it off. We did this just to make sure that the bottles wouldn’t crack.
  7. Don’t fill the bottles absolutely to the top. If you used the higher percentage alcohol, your liqueur will be quite thick and you might need to add a little extra rum the next day to loosen it up a little. If you used the lower percentage stuff, it was definitely liquid enough to pour on the next day so you can fill it almost to the top.
  8. We let ours cool and then put them in the fridge.
  9. In the comments, people claim that they had made this exact recipe and have kept it for years. The only thing was that it got a little thicker. I think I’ll keep mine in the fridge for a few weeks and keep a little in a jar as an experiment. I’ll tell you next Christmas if it really lasts so long. :)


  1. 2 cups is only approximate – it’s really easier just to weigh this one
  2. 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! Please. It won’t taste nearly as good if you use low fat stuff.
  3. If you use plain granulated sugar, add maybe one or two teaspoons of vanilla to the mixture before pouring the liqueur in the glasses.
  4. We only had 37.5% rum at hand and so used slightly more (about 1 cup + 3 tablespoons or 275ml)

Source: Egg Liqueur – GDR recipe

Recipe by  | www.texanerin.com

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32 comments on “Eierlikör – German Egg Liqueur (cooked!) a.k.a. Advokaat” — Add one!

  • Brigitte says
    March 28, 2014 @ 8:36 pm

    Hi Eggliqueur-geeks,

    I just returned from Germany visiting my parents and had a delicious sundae of vanilla ice cream and Eierlikoer.

    It was delicious. Then I found this recipe from dr. oetker how to make it and it really reved me up. I am researching which alcohol to use. What brands do you use and why? Which do you avoid? and why?

    I am planning on preparing some over the weekend. Have you tasted a difference between organic eggs and conventional eggs? My recipe says the eggs need to be not more than 5 days old.



    • Erin replies to Brigitte
      March 28, 2014 @ 10:27 pm

      Hi there! I actually live in Germany so I’m afraid I can’t help you with which brands to use (I used Pott but it seems to be a German thing). I can say, though, that you definitely shouldn’t get the cheapest kind! We tried that this Christmas and you could definitely tell a difference between the kind made with the slightly more expensive kind. I haven’t tasted a difference between organic and conventional eggs and my eggs have always been a lot older than 5 days and we keep the drink in the fridge for half a year at a time. Haven’t had problems yet! ;) Good luck!

  • Josie O says
    December 14, 2013 @ 3:38 pm

    Thank you very much for this recipe. I lived in Germany for 10 yrs and can’t wait to make this. I now live in Canada and its hard to find ingredients and so making things are my only choice. I would love to have a torte recipe that works with easily found ingredients though. In the meanwhile, I will make this and post again. One last thing, I’m told you have to let this mixture sit for days before serving is that true? Thank you again. Josie O.

    • Erin replies to Josie O
      December 14, 2013 @ 3:42 pm

      I’ve never heard about letting it sit for days before serving! I don’t notice any difference in flavor between freshly made and days or even weeks later. Did you hear what the reasoning for that was? Interesting. :) And I’m happy you found the recipe! I hope you’ll love it as much as we do. :) Can’t wait to hear how it comes out!

    • Christine replies to Josie O
      December 30, 2013 @ 3:34 am

      I also am German and make egg liqueur, but mine is the raw egg version and that is the one that needs to “cure” for about a year before it should be consumed to denature the protein/thicken the mixture and make sure it’s safe for consumption. I don’t think the cooked version needs to set because the cooking process takes care of it.

      • Erin replies to Christine
        December 30, 2013 @ 9:25 pm

        Thanks for the info, Christine. :) Does the raw kind taste different than the cooked version? I’ve never tried it raw!

        • christine replies to Erin
          January 2, 2014 @ 4:50 am

          Hi Erin,
          I have never tried it cooked – unless the original “commercial” type is cooked (which it probably is). The raw type, after a year of “curing” is very smooth and thick and all resemblance of raw eggs is gone – the only serious issue is waiting this long!!! I still have to try your version and then I can post another message and compare the two. It took me years to find a recipe – I am from the “before the internet” generation – but about 30 years ago found one in a book for homemade liqueurs and stuck with it over the years. Thanks for sharing your version – it sure seems like a time saver!

        • Erin replies to christine
          January 5, 2014 @ 6:39 pm

          Yeah, I can’t believe having to wait for an entire year just to try it! I hope that you’ll find this version to be just as good. :)

  • Andrea says
    December 6, 2013 @ 10:58 pm

    I am from Germany and love took cook German food. I miss it so much. Mmmhhh Eierlikoer on ice cream or in these little chocolate cups. Eierlikoertorte sounds good too. Now I have to get started to make some so I can use it :)
    Keep the recipes coming.

    • Erin replies to Andrea
      December 6, 2013 @ 11:02 pm

      Hallo, Andrea! :) I hope you like the Eierlikoer and an Eierlikoertorte sounds amazing! Definitely something I need to look into. And I feel with you on missing food from your home country. I miss American food so much (and yes, American food *does* exist! ;)) Thanks so much for stopping by!

      • Andrea replies to Erin
        December 7, 2013 @ 12:13 am

        Haha I know what you mean. I live in Texas and BBQ and crawfish boil are one of my favorites. But I can’t deny some good Mexican food here, too.

        • Erin replies to Andrea
          December 7, 2013 @ 7:42 pm

          Aaah! I’m from Texas (if that wasn’t already clear ;)) and I am DYING for some good smoked meat! Brisket, smoked turkey, pulled pork… I want it all! That brisket doesn’t exist in Germany makes me want to cry.

  • Rebecca says
    December 6, 2013 @ 10:22 pm

    How do I get it to be a little thinner? Do I add more evap milk? More booze? Mine came out very tasty, and it reminds me a lot of the eier liqueur that they put on ice cream and wafers in Germany, but I want the kind you can get at the Christmas Markets for drinking!!

    • Erin replies to Rebecca
      December 6, 2013 @ 10:31 pm

      Another reader has asked me about them putting amaretto into the Eierlikoer at the Christmas markets, but I’ve never had Eierlikoer there, so I’m not sure about that or the more liquid-y kind at the Christmas markets! And weirdly enough, neither does my German husband. We’ve only had the kind from the bottle (which is nice and thick like this recipe) I’ll go to a Christmas market soon and report back! But to answer your question, don’t add more milk now that it’s all cooked! Add more booze. :) Although, if you wanted to serve it immediately, you could add milk. You know what I mean? Mix some milk with the cooked Eierlikoer and then drink it. But don’t mix milk with the entire bottle and then store it in the fridge for a year. I don’t think that’d work. I hope that works! I’ll get back to you once I visit a Christmas market. :)

      • Rebecca replies to Erin
        December 6, 2013 @ 10:36 pm

        Wow, you reply fast! LOL. Okay, I think next time I’ll add a bit more milk to it before I cook it. I know better than to add it afterwards :) I think I’ll wait until it cools and if I can get it thin enough to drink with more rum I think I’ll do that. If not, this one can be for pudding and the next batch will be for drinking. And I assure you, this will not be in my house for a year. This recipe made less than I was expecting as it is, I may need to make a second batch later today.

        At the Christmas markets we’ve been to (too many to count), only one or two of the little houses will ever have eier liqueur, the rest all have gluhwein, which is great, but I didn’t LOOOOVE it. Definitely try the eier liqueur at a Christmas market if you get a chance, it is to die for!! We would usually buy like 20 bottles of it and then make it last until the next batch of markets!

        • Erin replies to Rebecca
          December 6, 2013 @ 10:54 pm

          My husband and I were just discussing making more Eierlikoer so I could take better pictures to post when your comment came in, so it seemed fitting I answer immediately. ;) I did some research! Did you have Eierlikoer Punsch at the markets, like this? If that link doesn’t work, just Google Image “Eierlikör punsch.” Yeah, I don’t think I’ve ever seen Eierlikoer at the Christmas markets! I haven’t looked, though. I’ll definitely be on the lookout next time! Thanks so much for the tip. :) Good luck with the next batch! It turns out I didn’t have any evaporated milk so mine will have to wait until tomorrow. And 20 bottles?! Haha. Y’all are serious about your Eierlikoer! ;)

        • Rebecca replies to Rebecca
          December 7, 2013 @ 3:11 am

          YES!! The pictures of eier liqueur punsch look like what we had! I shall try to see if I can find a recipe for that. Oh, and the bottles they sold there, only had about 4 of the Christmas mugs worth in each. YOu know the little mugs you get from all the markets around. So 20 bottles wasn’t much.

        • Erin replies to Rebecca
          December 7, 2013 @ 7:39 pm

          Yay! So happy to have found what you were looking for! :) I did some looking around. It just seems like it’s the Eierlikoer which you made + white wine and cinnamon and maybe some vanilla. Did you find a good recipe? There’s always this one from Dr. Oetker. ;) I might try it! Just to see what it’s like.

  • Barbara Kelly
    December 2, 2013 @ 9:51 pm

    I’m German and I live in Los Angeles. I want to make a Eierlikoertorte but I had no Eierlikoer. Thanks to this recipe I have a big bottle now and it tastes great.

    • Erin replies to Barbara Kelly
      December 4, 2013 @ 1:09 pm

      I’m so happy that this recipe now officially has the approval of a German! :D Thanks so much for the rating and I’m happy that you enjoyed it!

  • Orion
    November 24, 2013 @ 6:23 am

    Made some and turned out great! – Just like grandpa used to make. :)
    But it’s been a couple weeks and I’ve spotted a couple small bubbles in my bottle, does this mean it’s gone bad? Or is this natural? How do I know if/when my eierlikör has gone bad?

    • Erin replies to Orion
      November 24, 2013 @ 10:45 pm

      So happy it tasted like your grandpa’s! :) The small bubbles are completely okay. We keep our bottle for months and get those bubbles, too. In the comments for the original recipe, people say that they keep theirs for longer than a year in the fridge so I don’t think you’ll have to worry about it going bad. And I’m not sure but I think the only way to know if it’s gone bad is by the smell. Thanks for the feedback and the rating. :)

  • Erin Pech
    November 8, 2013 @ 4:01 am

    Hi! I’m just now finding this recipe after returning from my first trip to Germany to visit my husband’s family :) I kinda went on an everything-German-cooking-spree and of course had to see if a recipe existed for egg liqueur (my German husband swore you couldn’t buy it in the US, so what else is one to do?!).

    So, I’m heating the mixture right now (probably not good safety practices to type and cook, ha). My question is if you need to stir the mixture as it heats?

    Thank you so much for this recipe! I’m super excited to try it :)

    • Erin replies to Erin Pech
      November 8, 2013 @ 10:29 am

      Hi Erin! So sorry for the probably way too late reply. I live in Germany so your comment came in the middle of the night for me. Sorry! :( I’ve just updated the recipe to say that you should stir occasionally. Sorry for the confusion and I hope that it came out well! Good luck with the rest of your German cooking spree. :)

  • Erin says
    December 22, 2012 @ 8:47 am

    To Beth – I have no idea where your comment went! I got an email saying you left one but for some reason, it's not here. The question was if you could use something else instead of rum to make it alcohol-free. I'm not positive about it but Mr. Texanerin (he's German) googled it and people were saying you could use some rum extract. The question is how long the drink would stay good for! I'd be worried about that. Let me know how it turns out if you try! Just add the extract at the very end. Happy holidays to you. :)

  • Erin says
    December 26, 2011 @ 8:28 pm

    Hi Anja! We just finished making it for the third time. It's really good stuff. Let me know how it comes out if you make it! I hope you had a lovely Christmas. :)

  • Anja says
    December 25, 2011 @ 6:24 am

    I love Eierlikoer! I'm from Germany, living in the US now, can't find it anywhere here & yes, it's true, Eierlikoer tastes better than Eggnog, thank you so much for the recipe! ;-)

  • Erin says
    December 20, 2011 @ 10:35 pm

    Miryam – It really doesn't taste like eggnog. Promise!

    I hope you like the cookies! I have to admit that I don't find them super exciting after all this fun holiday baking, but at least they're healthy. :)

  • eatgood4life.blogspot.com says
    December 20, 2011 @ 2:59 am

    Superb pictures :-)
    I am not an egg nog person but your recipe looks really luxurious and yummy.

    I got maple syrup the other day so I rembered the maple cookies you made a while back…..after Christmas and coming back from TN I will make them ;-) I will let you know how they turn out!

  • warmvanillasugar says
    December 19, 2011 @ 12:48 am

    Whoa! This sounds insanely delicious. Can't wait to try!

  • Erin says
    December 19, 2011 @ 12:12 am

    Yeah! You've got to make it! It's not like eggnog. It's way way better. :) It really tastes like some kind of crazy delicious pudding, with a nice drinkable texture. Just put it in some old jelly jars! That's what we did.

  • Becca says
    December 18, 2011 @ 11:49 pm

    OMG, OMG, OMG! I'm not an egg nog person ( I think I've maybe had it once in my life, and I can't remember what it tasted like), but I really really want this. It looks creamy and good and scrumptious! I'd just need to figure out what to put it in, haha.


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