Eierlikör – German Egg Nog

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This Eierlikör is pasteurized, please see the note and the link below for the, IMHO, better stuff!


  • 5 Egg    Yolks
  • 2 cup    Heavy Cream
  • 1 pkg    Vanilla Sugar
  • ¾ cup   Baker’s Sugar
  • 1 cup    Vodka


Heat cream and sugar, but do not allow to cook.
Beat egg yolks in a bowl.
To temper the eggs add two spoonfuls of hot milk to eggs and stir quickly.
Then slowly pour the eggs into the cream stirring constantly with a whisk. Heat the mixture for about 5-7 minutes while stirring but do not let it boil.
Remove from heat and allow to cool somewhat then add vodka and mix.
Strain through a fine sieve to catch any solids and pour into a bottle and refrigerate overnight before serving.

Must be kept refrigerated.


This version is acceptable, but our family and friends prefer the original variety.
Click here for recipe.
We also tried to use pasteurized egg yolks, but that way the drink did not have the thick body it should have and was too watery.

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