Eierlikoer German Egg Liqueur

Eierlikoer German egg liqueur

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Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
420 Calories
17g Fat
38g Carbs
13g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 420
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 47%
Cholesterol 173mg 58%
Sodium 95mg 4%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 17%
Protein 13g
Calcium 163mg 13%
*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.



Steps to Make It

  1. Gather the ingredients.

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

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

  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.

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

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

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

  8. Refrigerate overnight before drinking out of small cups or egg cups. You can also use it in cocktails, including these recipes found on the ​Verpoorten website, a manufacturer of "Eierlikör"

Raw Egg Warning

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


  • 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.