Eierlikör – German Egg Liqueur (a.k.a. Advocaat)
Servings 26
Eierlikör is German egg liqueur, which is similar to eggnog, but so much better! Thick, creamy, and perfect for Christmas or Easter.
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.
Nutrition
Serving: 3 tablespoonsCalories: 136kcalCarbohydrates: 21gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 64mgSodium: 18mgPotassium: 50mgSugar: 21gVitamin A: 114IUVitamin C: 0.3mgCalcium: 44mgIron: 0.2mgNet Carbs: 21
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