German Egg Liqueur Made from Scratch

If you ever wanted to find out how to make the German Egg Liqueur, here’s the Recipe. The German Egg liqueur, or “Eierlikoer” in German, is a traditional German liquor that you can buy from Verpoorten, the most popular Dutch brand for egg liqueur.
You can enjoy the egg liqueur pure in small liqueur glasses or use it as an ingredient for cakes and desserts. It is delicious as a topping for chocolate or vanilla ice cream and in Germany you can even buy German egg liqueur ice cream in ice cream parlors and frozen in the supermarket.  We have two recipes for you. Happy Cooking!

Ingredients German Egg Liqueur Recipe

(for 1 bottle 0,7l or bottle of 0,5 l content – entirely 1,2 liter)
6 egg yolks
250 g powdered sugar
0.5 liter heavy cream
1 package or 0.9oz vanilla sugar – How to make Vanilla Sugar –
250 ml dark rum, 54% (you can use Schnaps, cognac or brandy instead, 40%)

Cooking Instructions

Eigelb, Puderzucker und Vanillezucker werden mit einem Mixer schaumig geschlagen. Dann werden die Sahne, der Rum und der Alkohol (Apotheke) hinzugefügt, und alles wird zusammen nochmals geschlagen. Fertig ist der Eierlikör und kann in die Flaschen gefüllt werden. Er hält sich im Kühlschrank gut 1/4 Jahr.

– Rinse bottles with boiling water and let dry completely.
– Beat egg yolks, powdered and vanilla sugar with a hand mixer until foamy
– Slowly add the heavy cream and rum.
– Again beat the liquid very thoroughly.
– Fill in bottles – keep the liquor in the fridge (is good for 3 months).

Recipe Vanilla Egg Liqueur

5 egg yolks
125 g powdered sugar
200 g heavy cream
100 ml white rum
2 tsp vanilla extract

– Mix egg yolks and powdered sugar with the hand mixer for 10 min (highest level).
– Add heavy cream and beat for another 7 min.
– Add rum and vanilla;  mix for 3 min, then fill in clean bottles as described above.