Friday, March 4, 2016

Homemade German Egg Liquor



You might be asking. why is she posting egg nog in March? I have not lost my seasonal mind. This is not Egg Nog people, it's egg liquor or eierlikor. A bit lighter in taste than eggnog. 

No Easter or Christmas in Germany is complete without indulging in eqq liquor. I am excited, once again, to be home in Germany this Easter and am looking forward to browsing all the traditional Easter foods in the markets.




My sister-in-law makes her own eier liquor. And it's great. I never managed to wrestle the recipe out of her so  thought I would try my hand at making my own version and was very happy with the result.

This version uses white rum as the liquor component and leaves out the nutmeg. For a Christmas version, dark rum would be better. Adding bourbon, cognac or whiskey  or a mix of all four would further amp up the flavor. 

In Germany egg liquor is also a popular ingredient in homemade cakes, custards, tortes and mixed drinks. The possibilities are endless. 




Homemade German Egg Liquor


Ingredients:
  • vanilla bean pod or 1/4 teaspoon vanilla bean paste
  • 6 large egg yolks
  • 1+ 1/2 cups powdered sugar
  • 12 ounces of sweetened condensed milk
  • 1 cup white rum
Directions:
  • Use a small sharp knife to slit the vanilla bean lengthwise and scrape out the vanilla beans.

  • Place the vanilla beans or vanilla bean paste, the egg yolks and the powdered sugar in a stand mixer. Alternately, use a hand mixer. Either appliance should be fitted with the whisk attachment. Beat the ingredients until creamy, about 5 minutes. Add the condensed milk and white rum and beat until combined.

  • Transfer the mixture to a double boiler. If you don't have a double boiler, place a smaller saucepan inside a slightly larger one that is filled with one inch of water. Place the mixture in the smaller pan to heat. 

  • Beat the mixture over medium to low heat with a whisk attachment until thick and creamy. About 6 - 8 minutes. Be careful not to let the mixture boil. 

  • Transfer the egg liquor to a bottle, seal and place in the refrigerator until ready to drink. 

Yield: Makes about 1 quart


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