Eierlikör is German egg liqueur, which is similar to eggnog, but so much better! Thick, creamy, and perfect for Christmas or Easter.
After taking a year and a half break from his little Even He Can Do It series, Mr. Texanerin is back with a recipe from his homeland – the former East Germany! This Eierlikör isn’t healthy in any way but he thought it’d be fun to share something German before Christmas. I originally posted this recipe right after I started blogging (meaning nobody saw it), so if some of you are wondering why it sounds familiar, that’s why!
Hi everyone! Today I have something simple but yet very delicious to share with you. Eierlikör, to you probably known as Advocaat, is a rich, creamy liqueur with a custard-like flavor. In Germany, it is mostly consumed during Easter and Christmas, but available year-round. Eierlikör is supposedly derived from “Abacate”, a drink that European explorers discovered from the indigenous people of the Amazon rainforest in the 17th century.
Eierlikör can be made with different types of alcohol. My version is rum-based and almost as thick as pudding. It is so creamy that you might need a bit of shaking and possibly a sip of rum – for the bottle, not the shaking person – to coax it out of a full bottle. You can drink it pure, enjoy it on top of ice cream or use it as ingredient for a variety of baked goods, cocktails and longdrinks. Eierlikör tastes best right out of the fridge and when kept there, stays good for months. I doubt that it’ll last so long, though. ;)
Please make sure to get good-quality eggs as the egg yolk gives this beverage its flavor and thus should be free from any off taste. Unlike most recipes, this one involves a cooking step. So all of you who do not like raw eggs: don’t worry! This Eierlikör is the ideal homemade present: you can make it in no time with only a handful ingredients and it is so good that some recipients, like my mother, might just remind you the following year of how much they enjoyed it. One less present to worry about! :)
And if you don’t know what to do with all the leftover egg whites, try this 6 egg white cake.
Enjoy and happy holidays!
Eierlikör – German Egg Liqueur (a.k.a. Advocaat)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 5 cups or 1.2 liters
Ingredients
- 8 egg yolks
- 1 8-gram packet vanilla sugar OR 2 teaspoons granulated sugar1
- 2 cups + 2 tablespoons (250 grams) powdered sugar
- 1 1/2 cup + 1 tablespoon (375 milliliters) evaporated milk2
- 1 cup + 1 tablespoon (250 ml) dark rum with at least 37%
Directions
- With an electric mixer, beat the egg yolks and vanilla sugar until foamy. I did mine for about 2 – 3 minutes. You can kind of see the texture here.
- Slowly add the powdered sugar. It’ll look like this. Make sure there aren’t clumps of powdered sugar like I have below!
- Then add the evaporated milk and then the rum. Mix slowly until well combined.
- Put it in a pot, but don't fill it all the way to the top. Leave at least 1" at the top of the pot. If you have to do it in two batches, then do it in two batches. If you fill it almost to the top of the pot, it will likely come out badly. Then put that pot in a larger pot, which has been filled slightly less than halfway with water. How far you’ll need to fill it depends on the size of the pots. Heat it over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 – 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it’ll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
- To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
- Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
- Let the bottles cool completely and then store in the refrigerator for up to 3 months.
Notes
- If you use plain granulated sugar, stir in maybe one or two teaspoons vanilla to the mixture before pouring the liqueur in the glasses.
- Mine was 10% fat, but I don’t know if it comes in percentages like that everywhere. If you have the option, get 10% and not the lower fat versions.
Source: Egg Liqueur – GDR recipe
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104 comments on “Eierlikör – German Egg Liqueur (a.k.a. Advocaat)” — Add one!
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My Great Grandfather owned a Factory in Germany. They took it away since he was Jewish and my Grandmother burned the Recipe. It was Arzt Eiercignac Advocaati, I have the German Recipe that has been rewritten but in used 36 eggs! It was for a factory. I can’t wait to try this!
Thank you
Wow. Why did your grandmother burn the recipe? That’s great that you still have the German recipe. I hope that you’ll enjoy this scaled down version!
This has become the must make drink at the holidays. My husband’s family is from Germany- we were married there- and my family fell in love with Eier Liquor but unable to get it in the states. However once I stumbled upon this recipe we are in heaven. Last year I made it for my coworker, just the other day I found the container on my desk with “refill please” written on it. I’ve used rum and Brandy in the past. This year we will try cognac to switch it up. We prefer the brandy so far. We also add the vanilla in the containers instead of mixing beforehand. Better flavor. Thank you sooo much for posting. Love it!!!
Aww, yay! I love that your coworker asked for a refill. :D And thank you for the brandy suggestion! My husband and I are going to try that next. Thanks a bunch for your comment! I’m thrilled you’ve been enjoying it so much.
Just finished making this–wow! I stopped cooking at 150* because if I let it go another 10* I would have had paste. Is this really for drinking or just spooning into your mouth of onto something? Since I have chickens, I have more than enough eggs to experiment with—more sugar, less booze, 1/2&1/2?—–I can see this as a topping for cake or ice cream. How about a spoonful in hot apple juice?
It is for drinking, although I know it’s a bit thick! We really love it that way but since a few people have commented on how thick it is, we’re going to experiment with the recipe in a few days. We’re thinking of adding fewer eggs or more milk. You can definitely add more rum! Adding it to hot apple juice sounds good or you can make a “punch” with it that you find at the German Christmas markets. The recipe is: add white wine to the Eierlikoer until you like how it tastes. ;) Thanks for your comment!
Erin, my family is Italian we also make the eggs very thick with rum!! Delish…I’ve got to try this recipe…I think that the powdered sugar makes it lumpy because it has corn starch in it!! Willing to try this…all excited thanks!!
I went and checked my powdered sugar and it doesn’t have cornstarch in it so maybe that explains something? :) And I hope you’ll enjoy this! It’s definitely a favorite of ours. I’d love to hear how it comes out for you!
Good morning. You can make very delicious Eierlikör cakes 🎂. I will post the recipe soon. I’m originally from Germany and I miss Eierlikör. Most of the time we mix it with Fanta. (1/3 Eierlikör and 2/3 Fanta.) it’s a very delicious and refreshing drink, especially when the Fanta is cold. Since the liquor is very thick use a straw and mix it with Fanta.
I’m sorry for just now seeing your comment! I look forward to seeing your cake recipe. :) And wow, I’d never heard of the Fanta drink mix! I’ve only seen it mixed with white wine. What an interesting idea! Thanks for your comment. :)
Mmmmm. Lecker!! Und wie macht man Schokobecher? ;) Danke fuer das tolle Rezept, das ich demnaechst ausprobieren werde. Meine Mutter macht Eierlikoer immer mit Primasprit, aber den gibt es meines Wissens in UK nicht. Deshalb freue ich mich sehr, Dein Rezept entdeckt zu haben. :)
Hi there! I hope that you’ll enjoy the Eierlikoer if you get a chance to try it out. Do you have Advokaat there? I still haven’t tried the store-bought kind! I’ve always been so happy with this homemade version. And here’s how I make something similar to Schokobecher. You can fill them with a whole lot more Eierlikoer than regular Schokobecher. :D Sorry I didn’t write back in German! My German still isn’t the best. ;)
My husband is German and while he prefers beer, I love Advocaat. My neighbor Alicia introduced it to me 50 years ago She always sprinkled freshly ground coffee grounds over the top and it was spectacular.
Yum! That sounds delicious. I’ll have to try that! Thanks for the tip. :)
I’m so tempted to make this! If I ever see a thermometer for cooking, I’ll definitely buy it, if anything, just for this! I checked, and this temperature is safe to cook eggs safely, though it is the lowest margin. It seemed kinda low to me so I had to check (you get sick once and it makes you paranoid!). Anywho, I was wondering about all the sugar that goes in it! I think I even got a little dizzy just from reading the amount! :) I just can’t help but think if it can be significantly reduced. The eggyolks do most of the thickening, plus it’s not too bad if it’s a bit runnier. Have you ever tried making it with honey or maple syrup, perhaps even in modest amounts?
I’ve cooked this to a slightly higher temperature before and the eggs get clumpy and gross so I definitely don’t recommend cooking it much higher! I’ve never made this any other way than as written. You can refrigerate this recipe for months on end without problem. I’m guessing that’s not true when you reduce or change the type of sweetener (I imagine the sugar sort of preserves it). So I definitely don’t feel comfortable suggesting any changes to the sweetener. If you try it out anyway, let me know how it goes. :)
As a German living abroad (in the UK) I came across your recipe as I was looking for one not involving “Korn” schnapps…..a liqueur not really available outside of Germany (most German recipes used Korn). I am about to make it so cannot comment on the taste just yet, but I Loved the fact that you also provided metric measures as I hate having to convert….thumbs up….and of course I will let you know about the outcome as well….?
They do?! I always thought that it was a rum-based drink. I’ll have to try a recipe with Korn, but I can’t imagine liking it more than this one. ;) I hope you’re enjoying the Eierlikör! And I’m so happy someone appreciates the metric measurements. :D
Being German I definitely appreciate the metric measures! Much more accurate. I’m about to make the Eierlikör for a dessert (Blaubeer Schicht dessert im Glas) for a dinner party. Will post about how it was received. Thank you for the recipe!
You’re welcome! I hope that you’ll all enjoy it. :) And yes… I’m all for metric measurements! So much better.
I made this over the weekend and I’m not sure it turned out correctly. It came out very thick, like a custard. I wouldn’t consider it a drink at all. And the texture is not completely smooth. Should it be? Lastly, it tastes very strong of alcohol. We didn’t have a dark rum so we used a light rum instead. Any idea if that made a big different in the outcome?
Thanks for your help!
Hi, Katherine! It should be completely smooth. Did the eggs maybe start to cook? Or was the powdered sugar lumpy? That could explain why it wasn’t smooth. It’s supposed to be very thick, almost like pudding (I think you can best tell how thick it should be from the third picture). In the post, Mr. Texanerin mentioned adding more rum to thin it down if it’s too thick for your liking, but if you don’t like how strong the alcohol taste is already, I of course wouldn’t do that. I’d suggest adding more evaporated milk but I’d be afraid of it spoiling quicker then. I don’t think the light rum had anything to do with it. We’ve made this before with the cheapest rum we could find (we’re frugal like that ;)) and it definitely didn’t taste very good. Maybe the brand of rum plays a role? Sorry I couldn’t give you some more definite answers!
Thanks for your quick reply! I think what we have will taste just fine over ice cream. Especially since us Texans have our Blue Bell Homemade Vanilla back! But maybe I’ll try it again soon with some adjustments to see how it compares.
No problem! And using this over Blue Bell sounds amazing. I’ll be in Texas soon and can’t wait to have some Blue Bell again! Good luck with the next version. :)
I was born and raised in Germany. I made this recipe for Christmas and it barely lasted into the new year lol so tonight I made some more. It’s a hit at my house and it tastes very much like the eierlikoer purchased in the bottle. Thank you so much for sharing. I did add a little more Rum and Milk to make it a little thinner. :-) Happy new year everybody:-)
I’m so happy that you enjoyed it! And even happier that it now has the seal of approval from a German other than the ones in my family. ;) Thanks so much for your feedback and I hope you’re having a lovely new year! :)
My husband is not German but he lived there for a little bit and now he loves, loves the culture. I should make this for him. Thanks!
I bet he’d love that! Let me know if try it out. :)
I had never heard of this before, but now I can’t wait to make it!
I hope you do make it! :)
I have never heard of eierlikoer BUT I feel like I now need it in my life. I miss Germany so much.
Oooh. What were you here for?
This is something that would be a hit at my house – love it!
Thanks, Aly!
Hey there stranger!! I just made this and it is phenomenal! My husband’s family is from the DDR, as well, so they will be in for a little treat this Christmas. Thanks for sharing this recipe!! I wish you and your family happy holidays. (((hugs)))).
Oh, yay! I’m so happy that you tried it and that you liked it. :) I hope your in-laws will enjoy it! My mother-in-law is also getting a liter. Thanks for the feedback and happy holidays to you, too! :)
I have a friend who is from Munich and she bakes and cooks me all kinds of things, I am going to have to ask her to make me this! Sounds wonderful!
Haha. Or maybe you could make it for her as an awesome surprise? ;)
I’ve never heard of this before – but I’m a huge egg nog fan…I’ve got to try this recipe – it looks amazing!
I hope you’ll enjoy it as much as I do! :)
I’ve never heard of this, but what a great idea to use it as an ingredient for baking. So great to learn about traditions from other countries!
I hadn’t heard of it, either, until I moved over here! But I sure am thankful it’s in my life now. ;)
Love Eierlikör – it was always a treat at Christmas when there was ice cream and a little bit of Eierlikör at my Omi’s house. Yes, when we all were still young kiddos :)
Very nice!
Haha. Aww. Omi. :D And funny you mention Eierlikoer with ice cream – that’s pretty much the only dessert we have at my in-laws for Christmas. Boooring. ;)
Try vanilla ice cream, a thick layer of apple sauce, whipped cream, egg liqueur and chocolate sprinkles. It North Germany that was called a Sweden Cup (Schweden Becher). Not boring at all!
I’ve never had that but it sounds good! I’ll be on the lookout for it (I live in Berlin). Thanks so much for the tip. :)
More than half of my “roots” are German..so you know this screams holidays to me! It sounds amazing.
Oh, cool! Have you had this before?
This is not really something I would think of making, but the more I look at it, the more I want to make it. I love to try new things and this is definitely “outside the box” for me. Thanks for the great idea.
Believe me. When I was first offered egg liqueur, my response was, “EWW! No!” But it’s really delicious! :)