Egg liqueur is even more fun for me as a sauce than as a liqueur. Especially with blueberries over vanilla ice cream, or unbeatable over Grandma’s apple pie.

Actually, egg liqueur is usually made with brandy, rum, or cherry as a base. Today, I felt like trying it with our La Bergamota Gin and vanilla. Bergamot and vanilla are also one of those combinations that just fit.

Zutaten für Eierlikör
Eierlikör wir in einer Schüssel schaumig geschlagen
Eierlikörmasse in einer Schüssel
Eierlikör mit Bergamotte und Vanille

Since it was my first time, I first read all possible recipes. In general, there’s a ton of sugar everywhere, and then sweet condensed milk. I used 8 egg yolks for a liter, then the liqueur becomes quite thick as soon as it cools down, next time I’ll only use 6. Besides, I used significantly more alcohol in my recipe than in the ones I found, which makes it more durable, but also significantly more aromatic, and on the tongue, the liqueur is not only creamy, but you also immediately feel a nice warming sensation from the alcohol.

Here’s my recipe for a liter of liqueur: