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Easter-DIY: Make your own egg liqueur

Oster-DIY: Eierlikör selber machen

As soon as sun and rain have scraped the last shreds of snow from the meadows, the whole country falls into a collective spring mood. Get rid of the fairy lights and angels and bring us bouquets full of colourful tulips! In some places the first egg has already been sneaked into the decoration.

But that’s the deal with holidays: Suddenly they are here, Aunt Erna and Uncle Heinrich invite you to Easter brunch and you’re not prepared at all. To make sure that doesn't happen to you this year, we are already knocking on your door with a little reminder and a delightful recipe for an Easter souvenir. The egg liqueur is made in no time at all and thanks to alcohol it can be kept in the fridge for about one or two months.

Tip: The gift is particularly original with an egg-shaped glass bottle or you can use an old liqueur bottle.

Ingredients for 1 Liter

  • 1 vanilla bean
  • ½ Tonka bean (optional)
  • 7 very fresh eggs, medium size
  • 250 g icing sugar
  • 1 can of condensed milk (about 350 g)
  • 250 ml white rum

It's as simple as that:

1. First of all, you have to clean the glass bottle of your choice from possible germs. Place it in a pot filled with water, put the lid on it and boil the bottle for about five minutes. Important: heat the bottle and water together, otherwise there is a risk of breakage
2. Finely grate the tonka bean, slit the vanilla bean and scrape out the pulp
3. Separate the eggs, we only use the egg yolks
4. Stir the tonka bean, vanilla pulp, egg yolks and icing sugar with the hand mixer in a metal bowl until frothy
5. Gradually stir in condensed milk and rum
6. What you need right now is a water bath. For this, you heat water in a pot that’ll fit your bowl on the stove and hang the metal bowl inside. The bowl should not touch the water. The water must not boil under any circumstances, otherwise the egg will curdle. Whisk the mixture over this water bath for 5-7 minutes with the whisk of your hand mixer until it has a creamy consistency.
7. Pour the egg liqueur into the sterilized bottle using a funnel and close it tightly.