Print
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.
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 1/2 cups
Author Renee
-
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
-
Cut vanilla bean lengthwise and scrape out the seeds. Discard outer bean.
-
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.
-
Slowly add cream and condensed milk and beat for 7 minutes.
-
Slowly add rum and beat for 3 minutes.
-
Pour egg liqueur in decorative bottles or containers. Seal and refrigerate for up to 3 weeks.
Homemade German Egg Liqueur (Eierlikör) is a rich, sweet, and decadent beverage. It can also be used in baking or drizzling on cakes.