It’s hard for me to believe it has been almost six months since I last posted. So much has happened since May… my guy and I got married (!!!), we took our truck and camper on a trip through the Rockies, we bought our first home and went on a honeymoon adventure to Hawaii. It’s was quite the experience!
Although I’ve been quiet here I have of course been baking up a storm at my new job and am happy that the busy summer season is over and it’s time to make and bake all kinds of goodies for Christmas.
My Opa’s German eierlikör is the always the first recipe I make as we head into the holiday season because I was taught to let it hang out in the fridge for a couple weeks so the flavours can have a little party and create this amazingly decadent and smooth liqueur.
The memory that always comes back when I’m sipping this liqueur is a Christmas Eve many years ago when I first tried it. The whole family was tucked into my Oma and Opa’s living room with the wood stove roaring and old German Christmas music playing in the background. Oma snuck away only to reappear balancing a doily covered wooden tray with her delicate European liqueur glasses and a bottle of eierlikör balancing on top. The girlish glint in her eyes told us we were in for something special. I had my doubts but once she handed everyone a little glass and we all raised them together to cheers I knew I had to at least have a sip.
My oh my.
Sweet and thick like eggnog, but just so much better. I’m sure the magic of that evening made it taste extra amazing. To this day that magic returns when I sit with a glass, turn down the lights, turn up the classic Christmas music and quietly watch all the twinkly lights on the tree.
Here’s to the magic of eierlikör and the magic of Christmas.
Opa's German Eierlikör (Egg Liqueur)
- 6 egg yolks from high quality, organic eggs
- 200 grams icing sugar sifted
- 1 tsp vanilla extract
- 200 ml whipping cream
- 250 ml vodka high quality will make it taste even better
- 1 tbsp lemon juice
Separate the egg whites and egg yolks. In a the bowl of a stand mixer with whisk attachment or in a large bowl with a hand held electric beater mix the egg yolks and vanilla extract on low until combined.
Add the sifted icing sugar and beat on low to combine then high until mixture is creamy and has lightened in colour. Scrape down the sides of the bowl and beat again briefly. Add the whipping cream and beat on low again to combine and then beat on high until the icing sugar is well dissolved. Mix in the vodka and lemon juice on low until combined.
Pour mixture into a clean, one litre mason jar and close the lid tightly. Shake the jar every few days. Although it's tasty right away, the flavours develop and the mixture becomes a delectable, smooth liqueur after about two weeks.
Store in the fridge and it will keep for months (but I doubt it will last that long!).