Homemade Egg Liqueur with Cream

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Separate the eggs and beat the yolks with the hand mixer for about 20 minutes until frothy. Add the vanilla sugar and powdered sugar in portions to the egg yolk mixture and stir the mixture thoroughly at the highest level. Add the cream and mix again on the highest level. Add the alcohol and mix.
Fill the egg liqueur into bottles and store in the refrigerator. Shake well before consumption.
The egg liqueur should be drunk quickly, but it is also very easy because it is simply delicious.
With 95 - 99% alcohol 1 - 2 egg yolks, 200 ml cream and 1 pack. Add more vanilla sugar.
The recipe makes about 2 liters of egg liqueur.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.