Eierlikör is a must-have for Easter. Many people say it is something only grannies drink, but I think it is really delicious and can be used in so many ways! And if you make Creamy Eierlikör yourself, it is even better!
Did you know that Eierlikör (and eggnog) have a history with avocados? Sounds weird, but it’s true. Back in the 17th century the Europeans that invaded South America – especially the area now known as Brazil – found out that the natives from the Amazon region make a delicious and refreshing drink with avocados, cane sugar and rum. Back in good ole Europe they tried to recreate this drink but back in the days getting Acovados in Europe was pretty hard. Somebody came up with the idea to replace those fruits with egg yolk and tadaaaaa – Eierlikör was created ;) Nice story, right? Probably even true :P
Well – making Eierlikör is not that hard. You heat up the egg yolk mixture over a pot with simmering water and mix it constantly. I’m a lazy person, so I decided to let my KitchenAid* do all the work. Fortunately I have an additional bowl for my KitchenAid that can be heated*. Put all the ingredients in that bowl, heat it up, let the machine mix everything and when it’s done, it gives you a signal. Couldn’t be easier! I love when machines do all the work for me! I will probably be the first person the machines want to get rid off, if they take over the world :P
If you want to know more about the bowl, take a look at this blog post here – I explained a bit more what the bowl is capable of.
Little note on the side: If you have the bowl and want to make it like I did – use the splash thingy to cover the bowl. If you don’t use it, you will have to clean a lot ;)
Note no. 2: Use only fresh eggs! As you know the risk of salmonella is high when using “old” eggs and not cooking the eggs. The risk here is low because you heat up the egg yolks and because of the alcohol, but nonetheless – use fresh eggs ;)
Note no. 3: The Eierlikör will be quite foamy at the beginning but sets after a while. Store in the fridge! If it gets chunky because of the cooling, just shake it for some time and it will be fine again.
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 (Gr. M)
1 TL Vanille Extrakt
250g Puderzucker
240ml weißer Rum
DIRECTIONS / ZUBEREITUNG
1. Set the heatable bowl of your KitchenAid to 167°F (75°C) and 6 minutes of time. Start. As soon as the bowl reaches a temperature of about 140°F (60°C) add evaporated milk, egg yolks, vanilla extract and confectioners’ sugar – mix on low speed until combined. Add the rum and mix until the temperature has been reached and the timer starts and finishes. Pour the still warm mixture into a clean bottle, let cool down and then store in the fridge. Should stay good for at least 4 weeks.
2. If you want to prepare the eierlikör without the KitchenAid, add the ingredients to a heatproof bowl and place on a pot with simmering water – mix all for 6-8 minutes until the mixture thickens and looks creamy. Also, fill into a clean bottle and store in the fridge.
1. Die beheizbare Schüssel der KitchenAid auf 75°C (167°F) und 6 Minuten einstellen und starten. Sobald die Schüssel auf etwa 60°C (140°F) aufgeheizt hat, die Kondensmilch, Eigelbe, Vanille Extrakt und Puderzucker zugeben und alles auf niedriger Stufe verrühren. Sobald die Zutaten gut vermischt sind, den Rum dazugeben und die Maschine so lange auf niedriger Stufe rühren lassen, bis die eingestellte Temperatur erreicht wurde und der Timer startet und dann abgelaufen ist. Den noch warmen Eierlikör mit einem Trichter in eine saubere Flasche (ca. 1l) füllen und dann im Kühlschrank aufbewahren – hält im Normalfall bis zu einem Monat durch.
2. Wer das Ganze ohne KitchenAid machen möchte, der gibt die Zutaten einfach in eine hitzebeständige Schüssel und stellt diese auf einen Topf mit köchelndem Wasser und schlägt die Masse dann 6-8 Minuten auf, bis sie dickflüssig und cremig geworden ist – danach ebenfalls in eine saubere Flasche füllen.
Eierlikör can be used in many ways – you can drink it or use it in your bakes. I made some delicious Hi-Hat cupcakes with an Eierlikör custard filling. Mmmm – really good in combination with the chocolate. A good way to use the egg whites btw ;)
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Here is a version of the recipe you can print easily.
Print
German Eierlikör
- Prep Time: 5
- Cook Time: 6
- Total Time: 15
- Yield: 1 1x
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
- Set the heatable bowl of your KitchenAid to 167°F (75°C) and 6 minutes of time. Start. As soon as the bowl reaches a temperature of about 140°F (60°C) add evaporated milk, egg yolks, vanilla extract and confectioners’ sugar – mix on low speed until combined. Add the rum and mix until the temperature has been reached and the timer starts and finishes. Pour the still warm mixture into a clean bottle, let cool down and then store in the fridge. Should stay good for at least 4 weeks.
- If you want to prepare the eierlikör without the KitchenAid, add the ingredients to a heatproof bowl and place on a pot with simmering water – mix all for 6-8 minutes until the mixture thickens and looks creamy. Also, fill into a clean bottle and store in the fridge.
Notes
- Enjoy drinking!
*I have partnered with KitchenAid to bring you this delicious Eierlikör. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
