Eierlikör – German Egg Liqueur (a.k.a. Advocaat)
Eierlikör is a German egg liqueur, which is similar to eggnog, but so much better! Thick, creamy, and perfect for Christmas or Easter.
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!
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 is 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 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 person doing the shaking – to coax it out of a full bottle. You can drink it pure, enjoy it on top of ice cream, or use it as an ingredient for a variety of baked goods, cocktails, and long drinks. Eierlikör tastes best right out of the fridge and when kept there, it stays good for months. I doubt that it’ll last so long, though. ;)
Please ensure you use high-quality eggs, as the egg yolk contributes to the beverage’s flavor and should therefore be free from any off-taste. Unlike most recipes, this one involves a cooking step. So, all of you who don’t like raw eggs: don’t worry! This Eierlikör is the ideal homemade gift: you can make it in no time with just a handful of ingredients, and it’s so good that some recipients, like my mother, might 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 – German Egg Liqueur (a.k.a. Advocaat)
Ingredients
- 8 large egg yolks room temp
- 8 grams vanilla sugar OR 2 teaspoons granulated sugar, see notes
- 2 cups + 2 tablespoons (250 grams) powdered sugar
- 1 1/2 cup + 1 tablespoon (375 ml) evaporated milk
- 1 cup + 1 tablespoon (250 ml) dark rum at least 37%
Instructions
- 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.8 large egg yolks, 8 grams vanilla sugar, 2 cups + 2 tablespoons (250 grams) powdered sugar
- Slowly add the powdered sugar. It’ll look like this. Make sure there aren’t clumps of powdered sugar like I have below!
- Then add the evaporated milk and then the rum. Mix slowly until well combined.1 1/2 cup + 1 tablespoon (375 ml) evaporated milk, 1 cup + 1 tablespoon (250 ml) dark rum
- 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.
- To ensure your bottles don’t crack, run some hot water over the outside of your bottles and then dry them off.
- Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1″ from the top.
- Let the bottles cool completely and then store in the refrigerator for up to 3 months.
Notes
- If you use plain granulated sugar, stir in one or two teaspoons of vanilla extract into the mixture before pouring the liqueur into the bottles.
- My evaporated milk 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.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 5 cups or 1.2 liters.
- Source: Egg Liqueur – GDR recipe.
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.
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!
I AM FROM GERMANY my uncle had homemade eierlikoer I hope that
I will be able to make a little bit .
I hope you will, too! Good luck and sorry for my slow reply. :)
Has anyone tried using beer? If so what style and how was the resulting product?
I haven’t but I’m pretty sure that wouldn’t work. Sorry about that!