{"id":1576,"date":"2017-04-02T20:32:00","date_gmt":"2017-04-02T18:32:00","guid":{"rendered":"https:\/\/www.lieblingsspeise.at\/?p=1576"},"modified":"2025-09-10T13:09:41","modified_gmt":"2025-09-10T11:09:41","slug":"eierlikoer","status":"publish","type":"post","link":"https:\/\/www.wanderhunger.at\/en\/genuss-rezepte\/eierlikoer\/","title":{"rendered":"Egg liqueur"},"content":{"rendered":"

Sweet liqueur is something I really like, but hardly ever drink. In Germany, it is much more common than here to have a \u2018little liqueur\u2019. Here, we don't bother with half measures, we drink schnapps straight away. \ud83d\ude02 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!<\/p>\n\n\n\n

Egg liqueur: whipped cream, eggs, sugar, rum... <\/h3>\n\n\n\n

I mean, honestly \u2013 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.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

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The preparation of egg liqueur<\/h4>\n\n\n\n

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.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Filling and storage<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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! \ud83d\ude0f<\/p>\n\n\n\n

What to do with egg liqueur?<\/h3>\n\n\n\n

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<\/a>. An eggnog cake is always a wonderful idea too, and it stays moist for a long time.<\/p>\n\n\n\n

Tip<\/strong>: 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! \ud83d\ude0d<\/p>\n\n\n\n

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Egg liqueur<\/h2>\n
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A creamy egg liqueur that you can't get enough of.<\/span><\/div>\n
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Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span> litres<\/span><\/span><\/div><\/div>
Course: <\/span>Drinks<\/span><\/div><\/div>
Cuisine: <\/span>Austrian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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