I already made eggnog for Christmas last year – I know that is something you can buy in stores – except here in Germany ;) So making something like that makes sense if you want it and can’t get it elsewhere.
The Eierlikör on the other hand is something you can shop here year round in every supermarket – we Germans have a long tradition on drinking that (or better said nice old ladies have a long tradition on drinking that). Anyways, you get it everywhere, so why make it? Well… here comes my standard answer: Because you will get something much better than the stuff you can buy in the store! That applies for many things actually. Sometimes it is cheaper to make it at home, sometimes it is a bit more work to do than just go to a supermarket and buy it – but in almost all cases the result you get at home is much better than the pre-made stuff and you always know 100% what’s in it – which you can’t be with store bought stuff. So here is my advice – make more things at home. It is easy – as easy as making this Eierlikör :)
So what is to say about the Eierlikör? Well – I wanted to make it because a friend of mine always makes it at home for Easter and it is sooooo delicious. And I also needed some of it for a cake I made. That’s it. ;)
Note: The egg whites you don’t need for this recipe can be stored in the fridge up to 2 weeks if you put it in an air-tight container. You can also freeze egg whites – they will be as good as fresh ones – just let them defrost slowly in the fridge before you use them.
INGREDIENTS / ZUTATEN
8 fresh egg yolks (medium)
1 tsp. vanilla extract
2 cups (250g) confectioner’s sugar
11.5 fl oz. (340 ml) condensed milk (7.5% fat)
1 cup (250ml) white rum (or cognac)
8 frische Eigelb (Gr. M)
1 TL Vanille Extrakt
250g Puderzucker
1 Dose (340 ml) Kondensmilch (7,5% Fett)
250ml weißer Rum (oder Cognac)
DIRECTIONS / ZUBEREITUNG
2. In a heatproof bowl mix egg yolks with vanilla extract, condensed milk and rum. Gradually add the confectioner’s sugar and mix all well.
3. Place the bolw with the egg mixture on a saucepan with simmering water and heat the mix while stirring constantly until the eierlikör is thick and creamy – about 7-10 minutes. Fill the still hot eierlikör into the bottle(s) and seal. The eierlikör is good up to 4 weeks when it is closed and stored in the fridge.
2. Eigelbe mit Vanille Extrakt, Kondensmilch und Rum in einer hitzebeständigen Schüssel verrühren. Puderzucker nach und nach zugeben und unterrühren.
3. Die Schüssel mit der Eigelbmasse über einem Topf mit köchelndem Wasser aufschlagen, bis sie dickflüssig und cremig ist – ca. 7-10 Minuten. Den Eierlikör noch heiß in die vorbereiteten Flaschen einfüllen und verschließen. Im Kühlschrank sollte sich der Eierlikör gut verschlossen ca. 4 Wochen halten.
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Here is a version of the recipe you can print easily.
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Homemade Eierlikör
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
Ingredients
- 8 fresh egg yolks (medium)
- 1 tsp. vanilla extract
- 2 cups (250g) confectioner’s sugar
- 11.5 fl oz. (340 ml) condensed milk (7.5% fat)
- 1 cup (250ml) white rum
Instructions
- Clean the bottle(s) you want to use for the eierlikör with hot water and let dry.
- In a heatproof bowl mix egg yolks with vanilla extract, condensed milk and rum. Gradually add the confectioner’s sugar and mix all well.
- Place the bolw with the egg mixture on a saucepan with simmering water and heat the mix while stirring constantly until the eierlikör is thick and creamy – about 7-10 minutes. Fill the still hot eierlikör into the bottle(s) and seal. The eierlikör is good up to 4 weeks when it is closed and stored in the fridge.
Notes
- Happy Easter!
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 ;) 
This looks really great. I also think that’s it’s always better to make things by yourself than to buy them. I really have to try this Eierlikör. I will surprise my family with it on easter still have some days to make it.
bye
Robert
This looks soooo good! I have to try making this and the cake that pairs with it! :)
Thxs! :) It is definitely worth making it!
Just saw on your blog you are from NYC ;) do you have recommendations for nice bakeries or baking supply stores in Manhattan? Will be there in couple weeks ;)
Cheers,
Marc
Yes! There are so many amazing bakeries here! Definitely check out Baked in Brooklyn or Tribeca (they have the best American desserts), Petrossian Cafe ( go to the take out store next to the restaurant. They have amazing French pastries and the Almond Croissant is DELICIOUS) and Levain bakery (Best giant cookies) on the upper west side. They are all fantastic options! :)
As for baking supply stores, I like NY cake on West 22nd street has a variety of some great baking tools.
Hope you get to visit them!
xo,
Daniella
Thxs a million Daniella! I will definitely have a look at some of those – hope there is enough time :)
Cheers,
Marc
Hi There,
I am about to make this for yule and wanted to double check the condensed milk.
Would you use unsweetened condensed milk rather than the sweetened version since you are also adding sugar?
Thanks in advance.
Ceilidh – New Zealand
Hi,
the recipe does not ask for sweetened condensed milk. That would be too much indeed with the sugar added ;)
Cheers,
Marc
Hi Marc,
recipe looks great. Can’t wait to try it out. It’s so expensive here in the US (if you can even find it).
The US equivalent to “Kondensmilch” is called evaporated milk (unsweetened milk with about 60 % water removed).
Condensed milk (or sweetened condensed milk) is evaporated milk with loads of sugar added to it. I guess that is where the confusion might be coming from.
Hope this helps.
Claudia
I use PLAIN evaporated milk and cut the sugar in half. maybe even less. I love this stuff but it is indeed, too sweet. It always ends up being really thick too but I store it refrigerated that way and then cut it with milk (any percentage) right before serving