Best Advocaat German Eierlikor Recipes
EIERLIKöR (GERMAN EGG LIQUEUR)
Thick, sweet, and creamy, German Egg Liqueur - or Eierlikör - is a delicious holiday drink. This classic liqueur is made from beaten egg yolks and sugar mixed with rum. Eierlikör can be enjoyed as is or used in other drinks like German Eierpunsch!
Provided by Recipes From Europe
Categories Drinks
Time 25m
Number Of Ingredients 5
Steps:
- Separate the eggs and add the yolks to a medium-sized mixing bowl. Add in the powdered sugar as well as the vanilla extract and mix with your electric hand mixer or a whisk until you have a creamy consistency.
- Mix in the whipping cream and keep whisking.
- Now slowly pour in the the rum and keep whisking vigorously.
- Once frothing, put the bowl in a hot water bath on the stovetop and keep whisking for a few minutes until the mixture is thick and creamy. This works best if you fill a flatter, medium-sized pot with hot water and place your mixing bowl into the hot water (use a bowl that can handle it - we would avoid plastic bowls). Make sure that the water in the pot is hot but not boiling since you don't want the egg liqueur to start bubbling and lose its alcohol. You want to heat the egg liqueur to around 160 degrees Fahrenheit.
- Pour the egg liqueur into glasses to sip right away or into sanitized bottles to keep for later. If you use clean equipment and fresh eggs, the egg liqueur should keep in the fridge for around 4 months.
Nutrition Facts : ServingSize 1 g, Calories 298 kcal, Carbohydrate 29 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 218 mg, Sodium 17 mg, Sugar 28 g, UnsaturatedFat 6 g
EIERLIKöR - GERMAN EGG LIQUEUR (A.K.A. ADVOCAAT)
Provided by Texanerin Baking
Time 30m
Yield 5 cups or 1.2 liters
Number Of Ingredients 5
Steps:
- With an electric mixer, beat the egg yolks and vanilla sugar until foamy. I did mine for about 2 - 3 minutes. You can kind of see the texture here.
- Slowly add the powdered sugar. It'll look like this. Make sure there aren't clumps of powdered sugar like I have below!
- Then add the evaporated milk and then the rum. Mix slowly until well combined.
- Put it in a pot, but don't fill it all the way to the top. Leave at least 1" at the top of the pot. If you have to do it in two batches, then do it in two batches. If you fill it almost to the top of the pot, it will likely come out badly. Then put that pot in a larger pot, which has been filled slightly less than halfway with water. How far you'll need to fill it depends on the size of the pots. Heat it over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 - 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it'll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
- To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
- Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
- Let the bottles cool completely and then store in the refrigerator for up to 3 months.
ADVOCAAT CAKE (GERMAN EIERLIKOER TORTE)
This is a yummy torte (German cake with whipped cream) easy to make and very pretty. Perfect for the special occasion since its easy to write on top of the advokaat with whipped cream.
Provided by sonnyu28
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- mix ingredients 1-8 to a dough (use advokaat instead of the rum if you like).
- beat egg whites until stiff and carefully mix to the dough by hand with a spatula
- bake in a round 9 inch springform for approx 40 min at 350F and let cool
- whip heavy whipping cream with the whip cream aid and spread onto the cooled cake (approx 1/2 hight of cake bottom). Do not spread onto the sides of the cake to give a nice black and white pattern.
- Place whipped cream dots tightly around the perimeter of hte whipped cream top to form a sort of wall around the cake.
- pour approx 6 shot glasses of advokaat into the middle of the cake. Be mindful that non of the advokaat seeps through at the edges.
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Advocaat and Eierlikor are two popular alcoholic beverages that originate from Germany and the Netherlands respectively. Both these drinks share some similarities in terms of ingredients, preparation methods, and taste. However, there are some differences that make each of these beverages unique. In this article, we will focus on Advocaat German Eierlikor recipes, their history, ingredients, and significance.
History
Advocaat is a Dutch drink that has been consumed since the 17th century. In the past, this drink was only consumed by the wealthy due to its ingredients and preparation. The main ingredient in Advocaat is egg yolks, which were only available to the wealthy during that time. Later on, in the 19th century, Advocaat became more popular and was consumed by people of all social classes. Eierlikor, on the other hand, is a German drink that was introduced in the 19th century. This drink was originally made by monks who used egg yolks and brandy to create a creamy and flavorful beverage. Today, Eierlikor is enjoyed by many Germans during the holiday season, especially during Christmas and New Year’s Eve.Ingredients
The main ingredients in both Advocaat and Eierlikor are egg yolks, sugar, and alcohol. Advocaat also contains vanilla extract and brandy, while Eierlikor contains rum or vodka. Both drinks are made by heating the egg yolks and sugar in a double boiler until they thicken, and then adding the alcohol and other ingredients.Significance
Advocaat and Eierlikor have significant cultural and traditional importance in their respective countries. Advocaat is often served during special occasions like weddings, births, and Christmas. It is also commonly used in desserts, such as Advocaat cake and Advocaat custard. Eierlikor, on the other hand, is an essential part of German cuisine, especially during the holiday season. It is often served as an after-dinner drink or poured over ice cream as a dessert topping. Eierlikor is also used to make desserts like Eierlikor mousse and Eierlikor trifle.Advocaat German Eierlikor Recipes
There are many ways to make Advocaat and Eierlikor. The following are popular recipes for both these beverages:Advocaat Recipe
Ingredients:- 8 egg yolks
- 1 cup of sugar
- 1 cup of brandy
- 1 tsp of vanilla extract
- In a double boiler, whisk egg yolks and sugar until well combined.
- Whisk in the brandy and continue to whisk until the mixture thickens.
- Remove the mixture from the heat and let it cool for a few minutes.
- Stir in the vanilla extract and transfer the mixture to a bottle.
- Refrigerate the Advocaat until it is chilled.
Eierlikor Recipe
Ingredients:- 6 egg yolks
- 1 cup of sugar
- 1 cup of rum or vodka
- 1 tbsp of vanilla extract
- In a double boiler, whisk egg yolks and sugar until well combined.
- Whisk in the rum or vodka and continue to whisk until the mixture thickens.
- Remove the mixture from the heat and let it cool for a few minutes.
- Stir in the vanilla extract and transfer the mixture to a bottle.
- Refrigerate the Eierlikor until it is chilled.