This homemade spiked egg nog is creamy, rich, simple and perfect! It's an authentic German advocaat liqueur recipe (called Eierlikör there) and I was lucky to have forced to make it from scratch because I can't find it in the United States. The best thing: it tastes so much better homemade than anything store-bought.
If you’re after a quick and easy holiday drink that feels culturally sophisticated and extra cozy, this thick, smooth German take on eggnog with alcohol is it. Growing up, my Oma Sieghilde liked to drizzle it over vanilla ice cream.
My personal favorite is to pour it into a hot chocolate, just like they do at the Trier Christmas market, where it’s called “Fette Henne.” Eierlikör is also popular at Easter time!
Forget the overly sweet, thin versions or a basic egg nog from the American stores. With real vanilla beans and no weird fillers, this is the only way I will drink Eierlikör from now on! And once you’ve tried it, you’ll never go back!
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Why you'll love this recipe
- Extra creamy & rich: Made with eight egg yolks, heavy cream, white rum, and real vanilla bean for a smooth, velvety texture.
- Not overly sweet: Perfectly balanced with powdered sugar so it feels indulgent, not cloying.
- Simple recipe: Despite tasting fancy, it’s surprisingly quick and easy to whip up at home.
- Versatile: Delicious cold, warm, poured over ice cream, or stirred into hot chocolate.
- Authentic German food touch: A nostalgic holiday treat that feels special - and makes a thoughtful homemade gift.
A quick look at Eierlikör’s origin
Eierlikör, or “egg liqueur,” has deep roots in Europe. It's origins trace back to a 17th-century beverage brought from South America by European colonists. Originally made with avocado, the recipe transformed into what we know today in Germany, where egg yolks and cream replaced the tropical fruit.
Eierlikör became especially popular in the 19th and 20th centuries, often enjoyed by grandmothers and now reimagined by a younger generation (like me!).
Ingredients
Here’s a quick look at what you’ll need to make Eierlikör at home, but skip to the printable recipe card for detailed amounts.
- Egg Yolks. You’ll need eight! They’re the heart of this creamy German liqueur and give it that rich, golden color and velvety texture.
- Powdered Sugar. Dissolves easily and sweetens the liqueur just enough without making it overly sugary.
- White Rum. Adds warmth and depth. I use a clean, neutral white rum so the vanilla and cream can really shine. Vodka works too if that’s what you have or prefer!
- Heavy Whipping Cream. This brings the creamy indulgence and helps balance the richness of the egg yolks.
- Vanilla Bean. I use real vanilla beans for the most authentic flavor. Just scrape out the seeds - so worth it! You can also use high-quality vanilla extract in a pinch. I always buy mine in bulk because they can be pricey!
How to make German spiked eggnog
Making this German version of spiked eggnog is easier than you might think! Here’s how to do it, step by step.
Click here for detailed instructions.
1.Whisk and combine
In a heatproof bowl (for a water bath), whisk the egg yolks and powdered sugar until smooth and creamy, then gently stir in the heavy cream, white rum, and seeds from your vanilla bean until everything is well combined but not foamy.
2. Heat gently over a water bath
Place the bowl over a simmering pot of water, making sure the bottom doesn’t touch the water. Stir constantly until the mixture thickens slightly - this takes just a few minutes. Don’t let it boil!
3.Bottle and store it
Carefully pour the warm Eierlikör into clean, sterilized bottles, leaving a little space at the top since it will thicken as it cools. Let the bottles come to room temperature, then store them in the refrigerator. Give them a gentle shake before serving if the liqueur thickens.
How to drink advocaat liqueur
One of my Oma's favorite ways is to drizzle advocaat over vanilla ice cream for a quick dessert that feels extra special.
My favorite way is to stir it into coffee or hot chocolate, especially with a big dollop of whipped cream. It's just like the Fette Henne drink I always have at the Christmas market in my German hometown Trier.
You can find these and more seasonal favorites in my full Christmas recipes collection.
How to store it
Store your Eierlikör in a sterilized glass bottle in the fridge. It’ll last up to a month, but it rarely sticks around that long in our house! The mixture may thicken over time. Just give it a shake or add a little milk or cream to thin it out and shake some more.
Also, don’t toss those egg whites! Use them to make festive Zimtsterne (a favorite German Christmas cookie) or coconut macaroons.
Craving more German recipes?
Did you know that you could bake with it? My Eierlikörkuchen (German Advocaat Cake) is a favorite around the holidays and Easter! These German waffles made with spiked eggnog are the most flavorful dessert (especially when topped with whipped cream and chocolate shavings)!
If you’re in the mood for even more cozy German holiday drink recipes, make sure to check out my Easy Mulled Wine, Eierpunsch (German egg punch cocktail) or the fun and festive Hot Beer Cocktail (Glühbier).
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Eierlikör (German egg liqueur)
Equipment
- 1 Whisk
Ingredients
- 8 egg yolks Size US large
- 250 grams powdered sugar
- 250 milliliters white rum can use vodka instead
- 250 milliliters heavy whipping cream
- 1 vanilla bean halved lengthwise and scraped
Instructions
- In a bowl that fits inside a pot for a water bath, whisk together the yolks and powdered sugar until combined. Now whisk in the cream, rum and vanilla bean seeds.8 egg yolks, 250 grams powdered sugar, 250 milliliters white rum, 1 vanilla bean, 250 milliliters heavy whipping cream
- Heat the Eierlikör in a water bath and whisk until the mixture has thickened (to about 145 degrees Fahrenheit or 63 degrees Celsius). Do not bring the mixture to a boil.
- Fill into clean bottles and store in the fridge. It’s best to leave some room to the top of the bottle.The liqueur tends to thicken up, and so you may need to add a bit of cream or even milk to help shake it up and make it thinner before pouring out of the bottle.Serve over vanilla ice cream (my Oma's favorite), in a shot glass with whipped cream, over Topfencreme or in a hot chocolate with whipped cream (my favorite).
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