Advocaat German Eierlikor
Experience the velvety richness of *Advocaat German Eierlikör*, a classic homemade egg liqueur that’s perfect for festive sipping and sweet indulgences! Made with creamy egg yolks, powdered sugar, and a hint of vanilla, this traditional recipe captures the warmth of high-quality brandy or rum blended seamlessly with sweetened condensed milk. Gently heated to ensure a silky texture and safe preparation, this luscious liqueur can be enjoyed neat in elegant small glasses or drizzled over desserts like ice cream and cakes. With just 20 minutes of prep time, this small-batch treat is the ultimate holiday crowd-pleaser, offering a luxurious and customizable DIY touch. Whether you're hosting a cozy gathering or crafting edible gifts, this delightful German favorite is a must-try!
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Recipe Information
Ingredients
- 8 large Egg yolks
- 200 grams Powdered sugar
- 1 whole pod or teaspoon Vanilla bean pod or vanilla extract
- 250 ml Sweetened condensed milk
- 250 ml Brandy or rum (high quality)
Instructions
In a medium mixing bowl, carefully separate the egg yolks from the whites. Discard or save the whites for another recipe, ensuring no traces of egg whites remain with the yolks.
Using an electric hand mixer or whisk, beat the egg yolks until pale and creamy, about 2-3 minutes.
Gradually sift in the powdered sugar, a few tablespoons at a time, while continuously whisking, until fully incorporated and the mixture is smooth.
If using a vanilla bean pod, split the pod lengthwise and scrape out the seeds with the back of a knife. Add the seeds (or vanilla extract if preferred) into the egg mixture and beat to combine.
Slowly add the sweetened condensed milk while whisking, followed by the brandy or rum, mixing thoroughly until the liquid is smooth and well blended.
Transfer the mixture to a heatproof bowl or the top of a double boiler. Place over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
Heat the mixture gently over low heat, whisking constantly, until the advocaat reaches a temperature of 70–75°C (160–170°F). This will pasteurize the eggs and thicken the liqueur slightly. Do not let the mixture boil.
Remove the bowl from the heat and allow the advocaat to cool to room temperature. Stir it occasionally as it cools to prevent a skin from forming.
Once cooled, pour the advocaat into sterilized glass bottles, seal tightly, and refrigerate for up to 2 weeks.
Shake the bottle gently before serving. Enjoy neat in small glasses, drizzled over desserts, or incorporated into holiday recipes.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 21.1 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
