As I already mentioned in my egg liqueur apple cake recipe – german Eierlikör is a bit different than egg nog. Especially if you didn’t try egg liqueur before you NEED to make this recipe. It’s so delicious, thick and creamy. Perfect with some whipped cream on top after Christmas dinner.
Compared to egg nog which is quite fluid, Eierlikör is much thicker and has a really creamy consistency. I have been doing this recipe for a couple of years now and there really isn’t any better one out there! Also perfect as a gift or just for the family on Christmas days.
INGREDIENTS for about 700 ml:
- 8 egg yolks
- 250 g powdered sugar
- 250 ml white rum
- 1 can (340 ml) condensed milk
- vanilla extract
- 1 TBSP vanilla sugar
- 1 cinnamon stick
- Mix together the egg yolks with vanilla extract and vanilla sugar using a metal bowl or a pot.
- Add the other ingredients gradually and beat the mixture over a hot water bath for about 5-10 minutes until thick and creamy.
- Fill the liqueur into glass bottles and leave in the cinnamon stick. Close well and keep cold. Consume within 3 weeks.