Eierlikör (German egg liqueur)
This homemade spiked egg nog is creamy, rich, simple and perfect! It's an authentic German advocaat liqueur recipe (called Eierlikör there) and I was lucky to have forced to make it from scratch because I can't find it in the United States. The best thing: it tastes so much better homemade than anything store-bought.If you’re after a quick and easy holiday drink that feels culturally sophisticated and extra cozy, this thick, smooth German take on eggnog with alcohol is it. Growing up, my Oma Sieghilde liked to drizzle it over vanilla ice cream.My personal favorite is to pour it into a hot chocolate, just like they do at the Trier Christmas market, where it’s called “Fette Henne.” Forget the overly sweet, thin versions or a basic egg nog from the American stores. With real vanilla beans and no weird fillers, this is the only way I will drink Eierlikör from now on! And once you’ve tried it, you’ll never go back!Also try my Eierpunsch (German warm egg cocktail), Eierlikörwaffeln (egg liqueur waffles) and Eierlikörkuchen (egg liqueur cake).
What you need
Instructions
0 In a bowl that fits inside a pot for a water bath, whisk together the yolks and powdered sugar until combined. Now whisk in the cream, rum and vanilla bean seeds. 1 Heat the Eierlikör in a water bath and whisk until the mixture has thickened (to about 145 degrees Fahrenheit or 63 degrees Celsius). Do not bring the mixture to a boil. 2 Fill into clean bottles and store in the fridge. It’s best to leave some room to the top of the bottle.The liqueur tends to thicken up, and so you may need to add a bit of cream or even milk to help shake it up and make it thinner before pouring out of the bottle.Serve over vanilla ice cream (my Oma's favorite), in a shot glass with whipped cream, over Topfencreme or in a hot chocolate with whipped cream (my favorite).View original recipe