German Egg Liqueur (Eierlikör) for #SundaySupper

Cannonball! That is what I imagined my dish cloth said right before it landed in the bowl with the mixer going full speed. It would have been a completely different thing had the bowl been filled with cookie dough. What was in the bowl was a thick sweet liquid. It was an explosion of sorts. It sprayed out all over my kitchen and me too. There I stood looking at the sticky mess. All I could do was clean it up, go to the store for more ingredients, and get on with making the next batch of homemade German Egg Liqueur (Eierlikör).

It was a crazy accident. I was trying to be all neat and tidy by wiping up some splatters while the mixer was running. How I managed to drop the dish cloth is beyond me. It sure was a major mess. The thing is I would have wound up making another batch anyway. Why? Because of the sugar. In my first batch I used powdered sugar because that is what my mom translated Puderzucker as being. The problem is powdered sugar has cornstarch. I could detect the cornstarch flavor early on in the first batch but wondered if it would be masked later after the rum was added. I had a hunch it would not. So the second batch I switched to superfine sugar and it was the right one to use.

How does German Egg Liqueur taste? Think about super concentrated eggnog without nutmeg. Eierlikör is very thick with a consistency similar to sweetened condensed milk. It is typically served in cordial or old style flat-like champagne glasses so you could lick the last of it out of the glass if you were so inclined. Of course, glass licking is up to you. It may not be great etiquette but it sure is fun.

Attention bakers! Egg liqueur is widely used in Germany as either an ingredient in cakes or drizzled on top. It would make a wonderful gift to someone who enjoys baking. It’s also a great gift for anyone who likes eggnog or rich and creamy beverages. When giving as a gift, be sure to label it to keep refrigerated. I also recommend using yolks from pasteurized eggs.

Homemade gifts from the kitchen are such treasures. They are made with love and given from the heart. My fellow Sunday Supper contributors have been busy making their own gifts too. Scroll down to see the list and the recipes are a click away. Also look at my Homemade Crunchy Granola for another gift idea.

Are you making gift baskets? If so, how about including a book in the basket? Here are two by Sunday Supper contributors. All you have to do is click on the link that will take you to Amazon where you can order them (affiliate links):

• An Appealing Plan: A Year Of Everyday Celebrations by Krayl Funch
• Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day by Donna Currie

Have the happiest of holidays! May the season bring you much love and precious memories. Laugh through any crazy mishaps and cherish even the smallest of happy moments. Cheers!

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German Egg Liqueur (Eierlikör)

Homemade German Egg Liqueur (Eierlikör) is a rich, sweet, and decadent beverage. It can also be used in baking or drizzling on cakes.

Course Beverage

Cuisine German

Cook Time 25 minutes

Total Time 25 minutes

Servings 4 1/2 cups

Author Renee

Ingredients

• 1 vanilla bean
• 10 egg yolks from pasturized eggs recommended
• 1 1/2 cups superfine sugar
• 1 cup heavy whipping cream
• 3/4 cup sweetened condensed milk
• 1 cup light rum

Instructions

1. Cut vanilla bean lengthwise and scrape out the seeds. Discard outer bean.
2. Place egg yolks, vanilla seeds, and sugar in the bowl of a stand mixer fitted with the whisk beater. Beat on high speed for 10 minutes.
3. Slowly add cream and condensed milk and beat for 7 minutes.
4. Slowly add rum and beat for 3 minutes.
5. Pour egg liqueur in decorative bottles or containers. Seal and refrigerate for up to 3 weeks.

Recipe Notes

Homemade German Egg Liqueur (Eierlikör) is a rich, sweet, and decadent beverage. It can also be used in baking or drizzling on cakes.

Are you looking for recipes for homemade gifts from the kitchen? Here are some incredible ones by Sunday Supper contributors:

Beverages:

• Cold Brew Coffee Concentrate by Supper for a Steal
• Cranberry Infused Vodka by The Redhead Baker
• Cranberry Pomegrante Vodka by Recipes, Food and Cooking
• Creamy Coconut Liqueur by Manu’s Menu
• German Egg Liqueur (Eierlikör) by Magnolia Days
• Holiday Sangria Surprise by Momma’s Meals
• Homemade Kahlua by Country Girl in the Village
• Homemade Organic Lavender Honey by An Appealing Plan

Bread:

• Homemade Pumpernickel Bread by The Foodie Army Wife
• Pumpkin Beer Bread Gift Basket by The Girl in The Little Red Kitchen

Appetizers and Snacks:

• Boozy Olives by Culinary Adventures with Camilla
• Cookie Butter Puppy Chow by Bobbi’s Kozy Kitchen
• Reindeer Snack Mix by MealDiva

Condiments and Sauces:

• Butterscotch Sauce {Low Carb} by Nosh My Way
• Cranberry Hatch Chile Salsa by The Texan New Yorker
• Ginger Jam by What Smells So Good?
• Lemon Ginger Marmalade by Hezzi-D’s Books and Cooks
• Microwave Caramel Sauce by That Skinny Chick Can Bake
• Slow Cooker Apple Butter by Shockingly Delicious
• Sweet-Hot Red Pepper Jam by Delaware Girl Eats

Savory and Sweet Mixes:

• Creole Jambalaya Mix by Nik Snacks
• Gingerbread Hot Chocolate Mix by Feed Me, Seymour
• Homemade Brownie Mix in a Jar by The Perfect Brownie
• Homemade Sazon Seasoning by The Little Ferraro Kitchen
• Skinny Mocha Latte Mix by Cindy’s Recipes and Writings

Desserts and Sweets:

• Assorted Macaroons by Take A Bite Out of Boca
• Bacon & Mixed Nuts Caramel Corn by Brunch with Joy
• Brandy Truffles by Food Lust People Love
• Carob Peanut Butter Cups by Pies and Plots
• Chocolate Cranberry Nut Candy by Peanut Butter and Peppers
• Cinnamon Candied Pecans by Noshing With The Nolands
• Coconut Oil White Chocolate + Chocolate Chip Cookies by Wallflour Girl
• Ho Ho Oreo Bark by Seduction in the Kitchen
• Homemade Marshmallows by Curious Cuisiniere
• Maple Chocolates by Jane’s Adventures in Dinner
• Matcha Green Tea Holiday Wreath Cookies by NinjaBaker
• White Chocolate Lollipops by The Life and Loves of Grumpy’s Honeybunch
• White Christmas Fudge by Rhubarb and Honey

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