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Homemade Eierlikör

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25


  • 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


  1. Clean the bottle(s) you want to use for the eierlikör with hot water and let dry.
  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.


  • Happy Easter!