Eierlikoer German Egg Liqueur

By
Jennifer McGavin
Jennifer McGavin
Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.
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Updated on 11/16/21
Eierlikoer German Egg Liqueur in glasses and a glass bottle on a marble tray

The Spruce / Julia Hartbeck
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 8 servings
Yield: 3 cups
Nutrition Facts (per serving)
207 Calories
5g Fat
21g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 207
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 11%
Cholesterol 145mg 48%
Sodium 60mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 0%
Total Sugars 21g
Protein 5g
Vitamin C 0mg 0%
Calcium 61mg 5%
Iron 1mg 4%
Potassium 96mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

German Eierlikör, or eggnog, is not made for immediate consumption. Let the liqueur sit overnight or even longer to fully develop the aromas and soften the alcohol. Many people make it as a gift to give for Christmas or Easter, but it's so delicious, it's frequently consumed before it can be given.

 

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Eierlikoer German Egg Liqueur ingredients in bowls

    The Spruce / Julia Hartbeck

  2. Heat milk, cream sugar, and vanilla bean to about 160 F (use a food or meat thermometer to measure temperature).

    Heat milk, cream sugar, and vanilla bean in a saucepan with a thermometer and a wooden spoon on a burner

    The Spruce / Julia Hartbeck

  3. Beat egg yolks together. Temper egg yolks by adding a few spoonfuls of the hot milk and stirring quickly.

    Eggs in a white bowl with a wooden spoon

    The Spruce / Julia Hartbeck

  4. Add the egg yolks to the milk in a thin stream, stirring constantly with a whisk. You may want to use an immersion blender for this step.

    Egg mixture poured out of a bowl into the milk mixture in the saucepan on a burner

    The Spruce / Julia Hartbeck

  5. Stir over low heat, keeping the temperature at about 160 F / 70 C, for 5 to 10 minutes.

    Egg and milk mixture in a saucepan with a thermometer and a wooden spoon on burner

    The Spruce / Julia Hartbeck

  6. Remove from heat and cool slightly. Add both alcohols and stir until well mixed.

    Egg and milk mixture in a saucepan with a wooden spoon on a marble cutting board w

    The Spruce / Julia Hartbeck

  7. Pour through a sieve into a large measuring cup or through a funnel into a clean bottle. Discard vanilla bean and any solids.

    Eierlikoer German Egg Liqueur strained through a sieve and poured into a glass bottle

    The Spruce / Julia Hartbeck

  8. Refrigerate overnight before drinking out of small cups or egg cups.

    Eierlikoer German Egg Liqueur in a glass and in a glass bottle

    The Spruce / Julia Hartbeck

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Tip

  • If your liquid is too thin, it was probably not heated long enough. Cook, stirring constantly until the liquid will coat the back of the spoon, like a thin pudding. You can do this in a double boiler to decrease the chance of the egg yolks curdling, too.