No Easter without German Egg Liqueur! This authentic German Eggnog Recipe is the best! It tastes like creamy vanilla custard and can be used to make the famous German egg liqueur cake or as ice cream or pancake topping
Whisk the egg yolks in a metal bowl until fluffy and slowly add the powdered sugar. Beat until smooth then slowly add the evaporated milk, the vanilla and the spices.
inally, stir in the rum and set the owl over a hot water bath. Continue to whisk until the mixture starts to thicken, which will happen at about 64 Celsius. Continue to whisk, making sure to scrape the sides of the bowl.
Once your Liqueur has reached 70 C, it's done and safe to drink. Immediately take the bowl of the bath and whisk to cool it down a bit. Pour the still warm Liqueur in prepared jars and close.