Egg Liqueur (Eierlikör) – Creamy, Smooth & Nostalgic (DDR-Style)

Preparation:

1. Beat the egg yolks and vanilla sugar in a large bowl until frothy.

2. Gradually add the powdered sugar, stirring until a creamy mixture forms.

3. Stir in the sweetened condensed milk.

4. Slowly add the rum while mixing well.

5. Heat the mixture in a water bath: Place a smaller pot into a larger one filled with water, and stir constantly.

6. Slowly heat until the egg liqueur thickens – but do not let it boil!

7. Pour the finished egg liqueur, while still warm, into clean bottles (don’t fill them completely, as the mixture will thicken as it cools).

Tip: If the liqueur becomes too thick after cooling, simply add a bit of milk or rum and shake well.

Yields approx. 1.2 liters (1 x 0.7L bottle and 1 x 0.5L bottle)