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Homemade egg liqueur: creamy, delicious, and ready in minutes

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Homemade egg liqueur: creamy, delicious, and ready in minutes recept

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  • Easy to prepare
  • 6 portions
  • 25 minutes
Jan, 16. 12. 2025
vaječný likér

Homemade egg liqueur is a little treasure in every kitchen. It brings the scent of vanilla, a smooth creamy taste and a touch of that cozy homemade atmosphere we especially love in winter. This recipe is cheerful, playful and yet works perfectly. The yolk base, delicate cream and quality rum together create a drink that is velvety, aromatic and incredibly addictive. Whether you serve it on its own, with ice, or as a dessert ingredient, it always has its charm.

For 6 portions

Ingredients

For the egg liqueur:

Optional for garnish:

Preparation procedure

  • Whipping the yolks Whisk the yolks with the sugar until a thick, pale, creamy mixture without graininess. The better you whip them, the smoother the final liqueur will be.
  • Heating the milk mixture In a saucepan heat the milk, cream, vanilla and a pinch of salt. Do not boil, just heat to about 70–75 °C. The milk must not come to a boil.
  • Tempering the yolks Very slowly pour the warm milk mixture into the yolks while stirring constantly so the yolks don't curdle. A smooth base will form.
  • Thickening Return the mixture to the saucepan and stir it over low heat until it thickens slightly. The consistency should be like a thin pudding. Do not bring to a boil.
  • Adding the rum Remove the pan from the heat, let the mixture cool for a few minutes and then stir in the rum. It will give the liqueur its characteristic flavor and a gentle warmth.
  • Cooling Pour the liqueur into a clean glass bottle or carafe, seal and place in the refrigerator for at least 2 hours. After chilling the liqueur will reach the right thickness and balanced flavor.

Quick information

Servings: 6 servings

Preparation time: 15 minutes

Cooking time (thickening): 10 minutes

Total time: 25 minutes + at least 2 hours chilling

Variants and tips

  • Dark rum: adds a deeper, more caramel-like flavor.

  • Alcohol-free: use rum extract (a very small amount).

  • Stronger liqueur: add 50–100 ml more rum.

  • Pasteurization: heating above 70 °C ensures the safety of the yolks.

  • Use of yolks and whites: the whites can be used for meringues or an omelette.

Notes

  • The liqueur will keep in the refrigerator for approximately 5 days.

  • Store in a well-sealed bottle.

  • Shake before serving to re-integrate the blended flavors.

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