Egg liqueur

Sweet liqueur is something I really like, but hardly ever drink. In Germany, it is much more common than here to have a ‘little liqueur’. Here, we don't bother with half measures, we drink schnapps straight away. 😂 But I don't like that at all, not even the very best. Liqueur, on the other hand, even though I practically never think of it, is really something special.
I actually developed my recipe for egg liqueur before Christmas to make egg liqueur punch, but I never got around to posting it... Luckily, Easter is the second high time for it, and now it has finally grabbed the limelight!

Egg liqueur: whipped cream, eggs, sugar, rum...

I mean, honestly – what could possibly taste bad with these ingredients? Okay, egg liqueur isn't exactly low in calories. But you only drink it in small glasses. Maybe a few of them, but that's another story.

The ingredients are simple, the taste is divine. 250 ml of rum may seem like a lot at first glance, but I find the amount in my recipe to be just right. It gives it a bit of a kick, but it's not too strong. If you're unsure about the amount of alcohol, just add less at first and work your way up. Be careful with the shelf life, though: the more alcohol, the longer it will keep, of course. Need an excuse for high-proof egg liqueur? Just use preservation as your excuse!

The preparation of egg liqueur

I make my egg liqueur over a hot water bath. From what I've read, you can also simply prepare it cold (but then it will certainly only keep for a very short time) or make it in a Thermomix. Although I own a Thermomix, I am strongly opposed to using it, so I can't say anything about making it with one. However, there are many egg liqueur recipes for the Thermomix on the internet, and I am sure it is much easier and incredibly quick.

The water bath itself is not rocket science. You just have to make sure that the bowl containing the ingredients for the egg liqueur does not touch the hot water. Otherwise, you will end up with sweet scrambled eggs because the yolks will curdle. So don't forget: only stir over the steam.

Filling and storage

Once the finished egg liqueur has cooled down, you can bottle it. For my last batch, I bought some nice, simple bottles. At Christmas, due to a lack of pretty bottles, I bottled it in empty glass mineral water bottles. But I've also used cheap disposable plastic bottles, because I was going to use it straight away anyway.

It is important that it is always kept in the refrigerator! I would say it has a shelf life of two weeks, which it can definitely withstand. But in very rare cases will it last that long; usually it will be drunk or used up long before then! 😏

What to do with egg liqueur?

Well, the simplest answer is, of course: drink it!
At Christmas, I also used it to make delicious eggnog balls, and recently, of course, I made my pretty Eggnog cupcakes. An eggnog cake is always a wonderful idea too, and it stays moist for a long time.

Tip: Serve the egg liqueur at Christmas and Easter in chocolate Santa Clauses or chocolate bunnies. Not only does it look great, it's also extra delicious! 😍

Egg liqueur

A creamy egg liqueur that you can't get enough of.

Print Recipe Pin Recipe

Preparation time 1 hour hr

Servings: 1 litres

Dish: Drinks

Cuisine: Austrian

Ingredients Equipment Method Notes

Ingredients

  

• 250 ml whipped cream
• 250 ml milk
• 200 g sugar
• 40 g vanilla sugar
• 1 vanilla pod
• 6 egg yolks
• 250 ml rum

Equipment

• Bottle(s) for filling

Method

 

1. Rinse the desired bottle with hot water (preferably boiling water). Place upright to drain.
2. Slice the vanilla pod lengthwise.
3. Place all ingredients except the rum in a metal bowl. Scrape out the seeds from the vanilla pod. (Do not discard the pod halves; use them to make vanilla sugar yourself, see notes).
4. Select a suitable pot for the water bath: when placed in the pot, the bowl should not touch the water. A water level of a few centimetres is sufficient.

   Heat water in the selected pot. Adjust the stove so that the water is just below boiling point.
5. Place the metal bowl on top and stir continuously. This is best done with a mixer. If you're feeling energetic, you can also use a whisk.
6. Stir over the water bath until the mixture slowly thickens. It will also form foam. This takes a good 20 minutes.
7. Remove the bowl from the water bath and stir in the rum.

   Now leave to cool, stirring regularly. The foam will collapse again.
8. Pour into the bottle and chill.
9. The egg liqueur will keep in the refrigerator for at least two weeks. Mine was still excellent even after more than a month.

Notes

You can easily make perfect vanilla sugar yourself from the scraped vanilla pod. To do this, fill a jam jar with a capacity of approx. 300 ml with granulated sugar. Cut the pod halves in half again and place them in the sugar. Leave to infuse for two weeks.