Eierlikör – German Egg Liqueur (a.k.a. Advocaat)

Eierlikör is German egg liqueur, which is similar to eggnog, but so much better! Thick, creamy, and perfect for Christmas or Easter.

After taking a year and a half break from his little Even He Can Do It series, Mr. Texanerin is back with a recipe from his homeland – the former East Germany! This Eierlikör isn’t healthy in any way but he thought it’d be fun to share something German before Christmas. I originally posted this recipe right after I started blogging (meaning nobody saw it), so if some of you are wondering why it sounds familiar, that’s why!

Eierlikör – This German Egg Liqueur, a.k.a. Advocaat, is similar to eggnog but so much better!

Hi everyone! Today I have something simple but yet very delicious to share with you. Eierlikör, to you probably known as Advocaat, is a rich, creamy liqueur with a custard-like flavor. In Germany, it is mostly consumed during Easter and Christmas, but available year-round. Eierlikör is supposedly derived from “Abacate”, a drink that European explorers discovered from the indigenous people of the Amazon rainforest in the 17th century.

Eierlikör – This German Egg Liqueur (a.k.a. Advocaat) is similar to eggnog but so much better!

Eierlikör can be made with different types of alcohol. My version is rum-based and almost as thick as pudding. It is so creamy that you might need a bit of shaking and possibly a sip of rum – for the bottle, not the shaking person – to coax it out of a full bottle. You can drink it pure, enjoy it on top of ice cream or use it as ingredient for a variety of baked goods, cocktails and longdrinks. Eierlikör tastes best right out of the fridge and when kept there, stays good for months. I doubt that it’ll last so long, though. ;)

Eierlikör – This German Egg Liqueur, also know as Advocaat, is similar to eggnog but so much better!

Please make sure to get good-quality eggs as the egg yolk gives this beverage its flavor and thus should be free from any off taste. Unlike most recipes, this one involves a cooking step. So all of you who do not like raw eggs: don’t worry! This Eierlikör is the ideal homemade present: you can make it in no time with only a handful ingredients and it is so good that some recipients, like my mother, might just remind you the following year of how much they enjoyed it. One less present to worry about! :)

And if you don’t know what to do with all the leftover egg whites, try this 6 egg white cake.

Enjoy and happy holidays!

Eierlikör is German egg liqueur, which is similar to eggnog, but so much better! Thick, creamy, and perfect for Christmas or Easter.

Eierlikör – German Egg Liqueur (a.k.a. Advocaat)

Rated 4.8 by 12 readers
Eierlikör – German Egg Liqueur (a.k.a. Advocaat)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 5 cups or 1.2 liters


  • 8 egg yolks
  • 1 8-gram packet vanilla sugar OR 2 teaspoons granulated sugar1
  • 2 cups + 2 tablespoons (250 grams) powdered sugar
  • 1 1/2 cup + 1 tablespoon (375 milliliters) evaporated milk2
  • 1 cup + 1 tablespoon (250 ml) dark rum with at least 37%


  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, but don't fill it all the way to the top. Leave at least 1" at 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 likely come out badly. 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 over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 – 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it’ll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
  5. To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
  6. Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
  7. Let the bottles cool completely and then store in the refrigerator for up to 3 months.


  1. If you use plain granulated sugar, stir in maybe one or two teaspoons vanilla to the mixture before pouring the liqueur in the glasses.
  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.

Source: Egg Liqueur – GDR recipe

Recipe by  | www.texanerin.com

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104 comments on “Eierlikör – German Egg Liqueur (a.k.a. Advocaat)” — Add one!

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  • Sue says
    December 2, 2021 @ 5:19 pm

    I just returned from Germany and bought three bottles of this at a Christmas market for gifts. It didn’t occur to me to refrigerate it right away. It’s now been un-chilled for around three days. I don’t want to make my friends sick. Should I empty these and start over or are they okay because of the alcohol? Either way, I’m going to make your recipe for the holidays.

    • Erin replies to Sue
      December 2, 2021 @ 5:33 pm

      If you want them at a Christmas market, they’re fine! Because if they’re selling them at the market, that means they were processed so that they don’t need to be chilled (except after opening). I hope you’ll like the recipe!

  • christel says
    April 13, 2020 @ 5:00 pm

    I AM FROM GERMANY my uncle had homemade eierlikoer I hope that
    I will be able to make a little bit .

    • Erin replies to christel
      April 22, 2020 @ 9:58 pm

      I hope you will, too! Good luck and sorry for my slow reply. :)

      • Al replies to Erin
        November 13, 2020 @ 5:13 pm

        Has anyone tried using beer? If so what style and how was the resulting product?

        • Erin replies to Al
          November 13, 2020 @ 7:43 pm

          I haven’t but I’m pretty sure that wouldn’t work. Sorry about that!

  • Naomi
    May 23, 2017 @ 2:27 am

    My Great Grandfather owned a Factory in Germany. They took it away since he was Jewish and my Grandmother burned the Recipe. It was Arzt Eiercignac Advocaati, I have the German Recipe that has been rewritten but in used 36 eggs! It was for a factory. I can’t wait to try this!
    Thank you

    • Erin replies to Naomi
      May 26, 2017 @ 10:34 pm

      Wow. Why did your grandmother burn the recipe? That’s great that you still have the German recipe. I hope that you’ll enjoy this scaled down version!

  • Kathleen
    December 11, 2016 @ 7:46 pm

    This has become the must make drink at the holidays. My husband’s family is from Germany- we were married there- and my family fell in love with Eier Liquor but unable to get it in the states. However once I stumbled upon this recipe we are in heaven. Last year I made it for my coworker, just the other day I found the container on my desk with “refill please” written on it. I’ve used rum and Brandy in the past. This year we will try cognac to switch it up. We prefer the brandy so far. We also add the vanilla in the containers instead of mixing beforehand. Better flavor. Thank you sooo much for posting. Love it!!!

    • Erin replies to Kathleen
      December 12, 2016 @ 11:27 pm

      Aww, yay! I love that your coworker asked for a refill. :D And thank you for the brandy suggestion! My husband and I are going to try that next. Thanks a bunch for your comment! I’m thrilled you’ve been enjoying it so much.

  • Peggy
    December 11, 2016 @ 6:35 am

    Just finished making this–wow! I stopped cooking at 150* because if I let it go another 10* I would have had paste. Is this really for drinking or just spooning into your mouth of onto something? Since I have chickens, I have more than enough eggs to experiment with—more sugar, less booze, 1/2&1/2?—–I can see this as a topping for cake or ice cream. How about a spoonful in hot apple juice?

    • Erin replies to Peggy
      December 11, 2016 @ 9:23 pm

      It is for drinking, although I know it’s a bit thick! We really love it that way but since a few people have commented on how thick it is, we’re going to experiment with the recipe in a few days. We’re thinking of adding fewer eggs or more milk. You can definitely add more rum! Adding it to hot apple juice sounds good or you can make a “punch” with it that you find at the German Christmas markets. The recipe is: add white wine to the Eierlikoer until you like how it tastes. ;) Thanks for your comment!

      • Denise replies to Erin
        January 11, 2017 @ 6:22 pm

        Erin, my family is Italian we also make the eggs very thick with rum!! Delish…I’ve got to try this recipe…I think that the powdered sugar makes it lumpy because it has corn starch in it!! Willing to try this…all excited thanks!!

        • Erin replies to Denise
          January 11, 2017 @ 9:11 pm

          I went and checked my powdered sugar and it doesn’t have cornstarch in it so maybe that explains something? :) And I hope you’ll enjoy this! It’s definitely a favorite of ours. I’d love to hear how it comes out for you!

    • Claudia replies to Peggy
      April 7, 2019 @ 3:58 pm

      Good morning. You can make very delicious Eierlikör cakes 🎂. I will post the recipe soon. I’m originally from Germany and I miss Eierlikör. Most of the time we mix it with Fanta. (1/3 Eierlikör and 2/3 Fanta.) it’s a very delicious and refreshing drink, especially when the Fanta is cold. Since the liquor is very thick use a straw and mix it with Fanta.

      • Erin replies to Claudia
        April 14, 2019 @ 8:30 pm

        I’m sorry for just now seeing your comment! I look forward to seeing your cake recipe. :) And wow, I’d never heard of the Fanta drink mix! I’ve only seen it mixed with white wine. What an interesting idea! Thanks for your comment. :)

  • Brita says
    June 12, 2016 @ 1:23 am

    Mmmmm. Lecker!! Und wie macht man Schokobecher? ;) Danke fuer das tolle Rezept, das ich demnaechst ausprobieren werde. Meine Mutter macht Eierlikoer immer mit Primasprit, aber den gibt es meines Wissens in UK nicht. Deshalb freue ich mich sehr, Dein Rezept entdeckt zu haben. :)

    • Erin replies to Brita
      June 13, 2016 @ 9:32 am

      Hi there! I hope that you’ll enjoy the Eierlikoer if you get a chance to try it out. Do you have Advokaat there? I still haven’t tried the store-bought kind! I’ve always been so happy with this homemade version. And here’s how I make something similar to Schokobecher. You can fill them with a whole lot more Eierlikoer than regular Schokobecher. :D Sorry I didn’t write back in German! My German still isn’t the best. ;)

  • Mary Jeanne
    May 10, 2016 @ 4:38 am

    My husband is German and while he prefers beer, I love Advocaat. My neighbor Alicia introduced it to me 50 years ago She always sprinkled freshly ground coffee grounds over the top and it was spectacular.

    • Erin replies to Mary Jeanne
      May 12, 2016 @ 10:00 pm

      Yum! That sounds delicious. I’ll have to try that! Thanks for the tip. :)

  • Tea says
    December 18, 2015 @ 7:46 pm

    I’m so tempted to make this! If I ever see a thermometer for cooking, I’ll definitely buy it, if anything, just for this! I checked, and this temperature is safe to cook eggs safely, though it is the lowest margin. It seemed kinda low to me so I had to check (you get sick once and it makes you paranoid!). Anywho, I was wondering about all the sugar that goes in it! I think I even got a little dizzy just from reading the amount! :) I just can’t help but think if it can be significantly reduced. The eggyolks do most of the thickening, plus it’s not too bad if it’s a bit runnier. Have you ever tried making it with honey or maple syrup, perhaps even in modest amounts?

    • Erin replies to Tea
      December 19, 2015 @ 8:55 pm

      I’ve cooked this to a slightly higher temperature before and the eggs get clumpy and gross so I definitely don’t recommend cooking it much higher! I’ve never made this any other way than as written. You can refrigerate this recipe for months on end without problem. I’m guessing that’s not true when you reduce or change the type of sweetener (I imagine the sugar sort of preserves it). So I definitely don’t feel comfortable suggesting any changes to the sweetener. If you try it out anyway, let me know how it goes. :)

  • sandra mai says
    December 4, 2015 @ 11:10 pm

    As a German living abroad (in the UK) I came across your recipe as I was looking for one not involving “Korn” schnapps…..a liqueur not really available outside of Germany (most German recipes used Korn). I am about to make it so cannot comment on the taste just yet, but I Loved the fact that you also provided metric measures as I hate having to convert….thumbs up….and of course I will let you know about the outcome as well….?

    • Erin replies to sandra mai
      December 5, 2015 @ 4:23 pm

      They do?! I always thought that it was a rum-based drink. I’ll have to try a recipe with Korn, but I can’t imagine liking it more than this one. ;) I hope you’re enjoying the Eierlikör! And I’m so happy someone appreciates the metric measurements. :D

      • Isabel replies to Erin
        April 19, 2019 @ 4:28 am

        Being German I definitely appreciate the metric measures! Much more accurate. I’m about to make the Eierlikör for a dessert (Blaubeer Schicht dessert im Glas) for a dinner party. Will post about how it was received. Thank you for the recipe!

        • Erin replies to Isabel
          April 19, 2019 @ 8:50 pm

          You’re welcome! I hope that you’ll all enjoy it. :) And yes… I’m all for metric measurements! So much better.

  • Katherine says
    November 4, 2015 @ 8:03 pm

    I made this over the weekend and I’m not sure it turned out correctly. It came out very thick, like a custard. I wouldn’t consider it a drink at all. And the texture is not completely smooth. Should it be? Lastly, it tastes very strong of alcohol. We didn’t have a dark rum so we used a light rum instead. Any idea if that made a big different in the outcome?
    Thanks for your help!

    • Erin replies to Katherine
      November 4, 2015 @ 8:34 pm

      Hi, Katherine! It should be completely smooth. Did the eggs maybe start to cook? Or was the powdered sugar lumpy? That could explain why it wasn’t smooth. It’s supposed to be very thick, almost like pudding (I think you can best tell how thick it should be from the third picture). In the post, Mr. Texanerin mentioned adding more rum to thin it down if it’s too thick for your liking, but if you don’t like how strong the alcohol taste is already, I of course wouldn’t do that. I’d suggest adding more evaporated milk but I’d be afraid of it spoiling quicker then. I don’t think the light rum had anything to do with it. We’ve made this before with the cheapest rum we could find (we’re frugal like that ;)) and it definitely didn’t taste very good. Maybe the brand of rum plays a role? Sorry I couldn’t give you some more definite answers!

      • Katherine replies to Erin
        November 4, 2015 @ 8:54 pm

        Thanks for your quick reply! I think what we have will taste just fine over ice cream. Especially since us Texans have our Blue Bell Homemade Vanilla back! But maybe I’ll try it again soon with some adjustments to see how it compares.

        • Erin replies to Katherine
          November 4, 2015 @ 10:15 pm

          No problem! And using this over Blue Bell sounds amazing. I’ll be in Texas soon and can’t wait to have some Blue Bell again! Good luck with the next version. :)

  • Jutta Myers
    January 10, 2015 @ 4:00 am

    I was born and raised in Germany. I made this recipe for Christmas and it barely lasted into the new year lol so tonight I made some more. It’s a hit at my house and it tastes very much like the eierlikoer purchased in the bottle. Thank you so much for sharing. I did add a little more Rum and Milk to make it a little thinner. :-) Happy new year everybody:-)

    • Erin replies to Jutta Myers
      January 12, 2015 @ 11:45 am

      I’m so happy that you enjoyed it! And even happier that it now has the seal of approval from a German other than the ones in my family. ;) Thanks so much for your feedback and I hope you’re having a lovely new year! :)

  • Melissa from HungryFoodLove.com says
    January 5, 2015 @ 11:22 am

    My husband is not German but he lived there for a little bit and now he loves, loves the culture. I should make this for him. Thanks!

  • Angie says
    December 22, 2014 @ 4:23 pm

    I had never heard of this before, but now I can’t wait to make it!

    • Erin replies to Angie
      December 24, 2014 @ 7:56 pm

      I hope you do make it! :)

  • Nutmeg Nanny says
    December 22, 2014 @ 2:34 pm

    I have never heard of eierlikoer BUT I feel like I now need it in my life. I miss Germany so much.

  • Aly ~ Cooking In Stilettos says
    December 22, 2014 @ 8:14 am

    This is something that would be a hit at my house – love it!

  • Rosa
    December 21, 2014 @ 10:31 pm

    Hey there stranger!! I just made this and it is phenomenal! My husband’s family is from the DDR, as well, so they will be in for a little treat this Christmas. Thanks for sharing this recipe!! I wish you and your family happy holidays. (((hugs)))).

    • Erin replies to Rosa
      December 23, 2014 @ 9:01 pm

      Oh, yay! I’m so happy that you tried it and that you liked it. :) I hope your in-laws will enjoy it! My mother-in-law is also getting a liter. Thanks for the feedback and happy holidays to you, too! :)

  • Nancy P.@thebittersideofsweet says
    December 21, 2014 @ 2:39 pm

    I have a friend who is from Munich and she bakes and cooks me all kinds of things, I am going to have to ask her to make me this! Sounds wonderful!

  • Martha @ A Family Feast says
    December 21, 2014 @ 2:40 am

    I’ve never heard of this before – but I’m a huge egg nog fan…I’ve got to try this recipe – it looks amazing!

  • Cookin Canuck says
    December 20, 2014 @ 10:23 pm

    I’ve never heard of this, but what a great idea to use it as an ingredient for baking. So great to learn about traditions from other countries!

    • Erin replies to Cookin Canuck
      December 24, 2014 @ 7:48 pm

      I hadn’t heard of it, either, until I moved over here! But I sure am thankful it’s in my life now. ;)

  • Beate says
    December 20, 2014 @ 9:53 pm

    Love Eierlikör – it was always a treat at Christmas when there was ice cream and a little bit of Eierlikör at my Omi’s house. Yes, when we all were still young kiddos :)

    Very nice!

    • Erin replies to Beate
      December 24, 2014 @ 7:33 pm

      Haha. Aww. Omi. :D And funny you mention Eierlikoer with ice cream – that’s pretty much the only dessert we have at my in-laws for Christmas. Boooring. ;)

      • Bernd
        replies to Erin
        May 15, 2015 @ 11:34 pm

        Try vanilla ice cream, a thick layer of apple sauce, whipped cream, egg liqueur and chocolate sprinkles. It North Germany that was called a Sweden Cup (Schweden Becher). Not boring at all!

        • Erin replies to Bernd
          May 25, 2015 @ 10:58 am

          I’ve never had that but it sounds good! I’ll be on the lookout for it (I live in Berlin). Thanks so much for the tip. :)

  • Heather | girlichef says
    December 20, 2014 @ 5:38 pm

    More than half of my “roots” are German..so you know this screams holidays to me! It sounds amazing.

  • christine says
    December 20, 2014 @ 5:11 pm

    This is not really something I would think of making, but the more I look at it, the more I want to make it. I love to try new things and this is definitely “outside the box” for me. Thanks for the great idea.

    • Erin replies to christine
      December 20, 2014 @ 7:03 pm

      Believe me. When I was first offered egg liqueur, my response was, “EWW! No!” But it’s really delicious! :)

  • Ginny McMeans says
    December 20, 2014 @ 6:06 am

    Mr. Texanerin has a great recipe! A rum base sounds really good. Thanks for reposting!

  • Kate @ Diethood
    December 20, 2014 @ 5:48 am

    That is sooo gorgeous!! I love your bottle!
    And, Advokat, in Macedonian, means Lawyer! :))

    • Erin replies to Kate @ Diethood
      December 20, 2014 @ 7:02 pm

      Same in German! :) (and lots (or even most?) of the other Germanic languages!) Interesting that it’s the same for Slavic languages. :)

  • Brenda@Sugar-Free Mom says
    December 19, 2014 @ 11:10 pm

    Looks so thick and creamy almost like a custard!

  • Nora @ Savory Nothings says
    December 19, 2014 @ 11:06 pm

    OK, I have to admit: I’m ALWAYS grossed out by the bottles of Eierlikör when we go shopping in Germany. It just looks so wrong. But this one. This one looks great! Like a thick and delicious custard – I’m pretty sure it wouldn’t last long in our fridge :)

    • Erin replies to Nora @ Savory Nothings
      December 20, 2014 @ 6:52 pm

      That’s because the ones at the store probably have yellow dye and chemicals and junk in there! Ours is much better. ;) And hey, do you all have Lindt Eierlikoer? You have to try it! It’s the best Lindt bar out there. :)

  • paul says
    November 30, 2014 @ 4:30 am

    Hi, are you sure evaporated milk is correct? The German recipes all call for condensed milk.

    • Erin replies to paul
      November 30, 2014 @ 7:04 am

      It’s correct. :) The German recipes call for Kondensmilch, which is evaporated milk. Condensed milk would be gezuckerte Kondensmilch.

  • 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!

    • Kevin
      replies to Brigitte
      December 13, 2014 @ 1:19 am

      I use alcool brand clear spirits. I like Riis as it gives it no distinct flavour of the alcohol used.

  • 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. :)

      • Annie replies to Christine
        June 12, 2019 @ 1:41 am

        Christine, I’m in Canada and first found a recipe for advocaat way back in 1982, but due to the full year it has to sit, I never made it. Erin, I’m glad I found this recipe of yours. I would imagine a candy thermometer would work for this.

        • Erin replies to Annie
          June 18, 2019 @ 7:17 pm

          I’m glad you found it, too! It’s much better not having to wait a year. ;) I hope you’ll enjoy it!

  • 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! ;-)

    • Rabea Mericle replies to Anja
      December 17, 2017 @ 8:32 pm

      Hello. Yeah I just came across this recipe. I’m from east Germany and remember drinking it all the time. This is the best recipe yet, I’ve found. I don’t like that Eierlikör version we can buy here. :))

      • Erin replies to Rabea Mericle
        December 22, 2017 @ 1:59 pm

        I didn’t even know you could buy Eierlikoer in the US! What brand do they have there? I’m very happy that you enjoyed the recipe. :) Sorry for just now seeing your comment and frohe Weihnachten. :)

        • Rabea Mericle replies to Erin
          December 22, 2017 @ 2:35 pm

          Frohe Weihnacht. 🎄
          Is it called “Advocaat”, it’s like Swedish or something. But it’s being sold as “German Eierlikör”.

  • 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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