Orange Egg Cream Liqueur

Orange Egg Cream Liqueur with Bourbon Vanilla and Citrus Freshness

The Orange Egg Cream Liqueur from the Ehringhausen distillery combines fine orange essence with a creamy base of organic egg yolk, milk, and cream. At 20% vol, it is fruitier and lighter than the distillery's classic egg liqueur.

The Orange Egg Cream Liqueur is the summer edition of a winter classic. Even true classics can benefit from a dash of creativity, or so the distillery believes, and here that creativity comes in the form of orange. Fresh egg yolk, milk, and cream form the base, topped off with noble fine spirit distilled from local grains.

Creamy, fruity, sunny

On the nose, warm vanilla meets orange peel, a bit like an orange cake just before it comes out of the oven.

On the palate, the creamy fullness of the egg liqueur remains, but the citrus note cuts right through it, removing the heaviness. The result is velvety, spicy, and zesty, with a finish that is fruity rather than rich.

That is exactly the difference compared to the classic Egg Cream Liqueur. That one is rounder, warmer, a glass for winter. This one has a freshness that means it can be served in July without having to explain yourself.

Why essence and not juice

The orange component is added to the glass as an essence, not as juice, and there is a solid reason for this.

Fruit acid and cream do not get along well. Anyone who stirs orange juice into a cream risks it curdling and becoming watery, and the liqueur could quickly turn cloudy with sediment. An essence provides the aroma without the acid, leaving the emulsion undisturbed.

In addition, there is the bourbon vanilla, which here is also not a trace of vanillin, but a real pod. It holds the middle ground between egg and orange, because without it, both would stand abruptly side by side. As always, everything is handmade, which is how Georg describes the production of the liqueur series.

The fine spirit underneath comes from local grain and is distilled in-house instead of being purchased ready-made. In a cream liqueur, this is less noticeable than in a clear spirit, but it supports the entire structure, and a harsh alcohol would push through the cream and egg.

For dessert and in coffee

Serve well chilled, shake before use, and the opened bottle belongs in the refrigerator.

This applies to all liqueurs with fresh egg, because without emulsifiers, the egg yolk settles over time. A vigorous shake is enough to make it as good as on the first day. And if you want to put it on the table spontaneously, 30 minutes in the fridge is all it needs.

Over chocolate ice cream, orange and cocoa play their age-old game, and 2 cl is enough for that. It also works well with a piece of almond cake or baked apples in winter, and in coffee, it becomes an effortless after-work drink.

In the kitchen, it replaces liqueur and flavoring in one step in a cream or tiramisu, which saves time and improves the taste. If you are making pancakes, drizzle a dash over the finished plate instead of powdered sugar. You can find more bottles of this kind in our Egg Liqueur selection.

It is made in Werne, where the family has been distilling since 1962, and siblings Theres and Georg have been running the business in the third generation since 2012. The 500 ml will last for many evenings, as you do not need much of it. You can find the entire range in the Ehringhausen Distillery collection.

Egg liqueur in summer. Sounds wrong, tastes right.

Organic inspection body DE-ÖKO-005 – EU Agriculture