It’s a staple for Easter – similar to bunnies and Easter eggs. Classic German Eierlikör has been part of the Easter celebrations in our family as long as I live – for several hundred years, actually. ;P This creamy drink is often dismissed as old-fashioned, but we love it – especially for baking.
Did you know that Eierlikör aka. Advocaat has a connection to avocados? Well, the Dutch name already gives it away pretty much. Sometime in the 17th century, European conquerors ended up in the Amazon region and enjoyed drinking a beverage prepared by the indigenous people using avocados, cane sugar, and rum. Back in »good old Europe«, many of those retired conquerors wanted to enjoy this particular beverage at home as well. Avocados were almost impossible to find in Europe at the time, so someone came up with replacing the fruit with egg yolks, and just like that, Advocaat aka. Eierlikör was invented.
Making Eierlikör is very easy. You throw everything into a bowl, place it on top of a pot with simmering water, and then you stir. You keep stirring until the mixture has thickened slightly and looks nice and creamy. However, you have to be careful that the mixture in the bowl doesn’t get too hot, otherwise the egg yolks can curdle. That would ruin everything. ;P
If you have a food processor at home that also has a cooking function, you’ll have a lot less work to do. You can simply let the machine do everything – heating, stirring, all in one. You don’t even have to be nearby while the little helper is doing its job. We have a machine* like this for many years already and wouldn’t want to live without it anymore! ;)
Eierlikör is very versatile and can be used for more than just shots. We love to use egg liqueur for baking – whether for a batter/dough or creams and fillings. Our delicious Hi-Hat Cupcakes with Eierlikör are just perfect if you have a bottle of Eierlikör standing around and don’t know exactly what to do with it (besides getting drunk).
Our delicious Eierlikör Gugelhupf is also perfect for using up Eierlikör or eggnog. The alcohol gives the cake a great texture and keeps it moist, and of course you can taste the delicious liqueur a little bit too.
INGREDIENTS / ZUTATEN
(for a 33 fl. oz. bottle)
1 can (11.5 fl. oz.) evaporated milk (7,5 % fat)*
8 medium very fresh egg yolks
1 tsp. vanilla extract*
2 cups (250g) confectioners’ sugar
1 cup (240ml) white or dark rum
(ca. 1 L Flasche)
1 Dose (340 ml) Kondensmilch (7,5 % Fett)*
8 frische Eigelb (M)
1 TL Vanille Extrakt*
250g Puderzucker
240ml weißer/brauner Rum
DIRECTIONS / ZUBEREITUNG
1. Add all ingredients to a heatproof bowl* and place that on a saucepan with simmering water – the bowl should not touch the water.
2. Heat the mixture while whisking constantly (e.g. with a simple whisk*) until nicely thickened and creamy – this takes about 6-8 minutes.
3. Pour the still warm Eierlikör into a clean bottle (approx. 33 fl. oz./1 liter) using a funnel* and store in the fridge – the Eierlikör should be good to use for up to a month when all tools and the bottle are really clean.
Note:
If you have a food processor with cooking function* (e.g. KitchenAid also got a heating bowl accessory*), you can set the appliance to a temperature of 60°C (140°F) and then let the machine run for 6-8 minutes (heating & slow mixing) once the temperature has been reached.
1. Alle Zutaten in eine hitzebeständige Schüssel* geben und dann auf einen Topf mit köchelnden Wasser setzen – die Schüssel sollte das Wasser nicht berühren.
2. Die Mischung so lange erhitzen und dabei ständig aufschlagen (ein einfacher Schneebesen* reicht hier vollkommen aus), bis die Masse dickflüssig und cremig geworden ist – dauert etwa 6-8 Minuten.
3. Den noch warmen Eierlikör mit einem Trichter* in eine saubere Flasche (ca. 1 L Volumen) füllen und dann im Kühlschrank aufbewahren – der Eierlikör sollte bis zu einem Monat durchhalten, wenn man sauber gearbeitet hat.
Tipp:
Wer eine Küchenmaschine mit Kochfunktion* hat (von KitchenAid gibt es z.B. auch eine beheizbare Schüssel* als Zubehör), kann das Gerät auf eine Temperatur von 60°C (140°F) einstellen und dann nach Erreichen der Temperatur die Maschine für 6-8 Minuten arbeiten (rühren & erhitzen) lassen.
Little note on the side: if you’re using a food processor, don’t forget the splash guard, otherwise you’ll have a lot of cleaning up to do afterward. Unfortunately, the egg liqueur tends to go in all directions when you whip it.
Note no. 2: Make sure you use very fresh eggs. For obvious reasons. As you probably know, you have to be careful when using raw eggs. However, heating them and adding alcohol greatly reduces the risk of salmonella. So don’t skimp on the alcohol! ;)
Note no. 3: The Eierlikör will look very foamy at first, but this will settle over time. The liquor will still be creamy if everything has been done correctly. In any case, the egg liqueur should be stored in the refrigerator! If it gets chunky because of the cooling, just shake it well before serving and it will be fine.
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Here is a version of the recipe you can print easily.
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Creamy German Eierlikör / Advocaat (kinda like Eggnog)
- Prep Time: 00:05
- Cook Time: 00:08
- Total Time: 00:15
- Yield: 1 1x
- Category: Drinks
- Cuisine: Germany
- Diet: Vegetarian
Description
German Eierlikör is a traditional drink for Easter (and Christmas). Some say it’s only for grannies, but I like it. Maybe I am a granny too. :P
Ingredients
1 can (11.5 fl. oz.) evaporated milk (7,5 % fat)*
8 medium very fresh egg yolks
1 tsp. vanilla extract*
2 cups (250g) confectioners’ sugar
1 cup (240ml) white or dark rum
Instructions
1. Add all ingredients to a heatproof bowl* and place that on a saucepan with simmering water – the bowl should not touch the water.
2. Heat the mixture while whisking constantly (e.g. with a simple whisk*) until nicely thickened and creamy – this takes about 6-8 minutes.
3. Pour the still warm Eierlikör into a clean bottle (approx. 33 fl. oz./1 liter) using a funnel* and store in the fridge – the Eierlikör should be good to use for up to a month when all tools and the bottle are really clean.
Notes
If you have a food processor with cooking function* (e.g. KitchenAid also got a heating bowl accessory*), you can set the appliance to a temperature of 60°C (140°F) and then let the machine run for 6-8 minutes (heating & slow mixing) once the temperature has been reached.
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