🇩🇪 Germany · Drinks
Eierlikör (German Egg Liqueur)
By eatmundo · July 8, 2026
Eierlikör is a rich, creamy, and delightful German egg liqueur, traditionally enjoyed during holidays like Easter and Christmas, but also popular year-round. It boasts a smooth texture and a sweet, subtly boozy flavor, perfect for sipping or as an indulgent addition to desserts.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare a double boiler by setting a heat-proof bowl over a saucepan with simmering water, ensuring the bowl does not touch the water. This gentle heat is crucial for cooking the egg yolks without scrambling them.
- 2
In the heat-proof bowl, whisk together 6 large egg yolks and 150g of granulated sugar until the mixture is pale yellow and slightly thickened. Whisk continuously to prevent the eggs from cooking unevenly.
- 3
Add 1 teaspoon of vanilla extract, 200 ml of sweetened condensed milk, and 200 ml of heavy cream to the egg mixture. Continue to whisk gently over the simmering water.
- 4
Keep whisking for about 8-10 minutes, or until the mixture becomes noticeably thicker and coats the back of a spoon. It should reach a temperature of about 70-75°C (160-167°F) to ensure the eggs are safely cooked.
- 5
Carefully remove the bowl from the double boiler and let the mixture cool down to room temperature. This cooling step is vital before adding the alcohol to prevent it from evaporating.
- 6
Once cooled, gradually whisk in 250-300 ml of high-proof alcohol like vodka or white rum. Start with 250 ml and add more if you prefer a stronger liqueur, mixing thoroughly after each addition.
- 7
Pour the finished Eierlikör into clean, sterilized bottles, seal them tightly, and refrigerate immediately. For the best flavor, allow it to chill for at least 24 hours before serving. This also helps the flavors meld beautifully.
Frequently Asked Questions
How can I ensure the egg yolks are safe to consume in this no-cook Eierlikör recipe?+
To ensure safety, use pasteurized egg yolks or gently heat the egg yolk mixture (sugar, vanilla, condensed milk) in a double boiler until it reaches 160°F (71°C) while whisking constantly, then cool completely before adding cream and vodka.
What should the final consistency of Eierlikör be, and what if mine is too thin or separates?+
Eierlikör should be thick and creamy, similar to a pourable custard. If it's too thin, chill it longer; if it separates, blend it briefly with an immersion blender to emulsify.
Can I use a different spirit instead of vodka for Eierlikör, or does the type of vodka matter?+
While vodka is traditional for its neutral flavor, you can use brandy or rum for a different profile. Opt for a good quality, neutral-flavored vodka to let the other ingredients shine without any harsh alcohol notes.
How long does homemade Eierlikör last, and what is the best way to store it?+
Stored in an airtight bottle in the refrigerator, homemade Eierlikör typically lasts for about 2-4 weeks. Ensure the bottle is sterilized to maximize shelf life.
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