NORK Egg Liqueur. Egg liqueur without cream made from organic free-range eggs and organic vanilla, lactose-free, 16% vol, 500 ml – from Bremen.

NORK Egg Liqueur is a handmade egg liqueur from Bremen: organic free-range eggs from Demeter farms in Schleswig-Holstein, real organic vanilla from Madagascar, 16% vol, 500 ml. No cream, no thickeners, no vanilla sugar instead of vanilla – a creamy, lactose-free egg liqueur, just the way grandma would have made it.

Egg liqueur from NORK is an egg liqueur made in the traditional way: egg yolk, sugar, alcohol, vanilla. That sounds like a matter of course, but it has been a conscious decision since 2019: since then, the EU spirits regulation has also permitted dairy products in egg liqueur, and many manufacturers stretch their recipe with cream. NORK deliberately avoids this. What provides the creaminess is the egg yolk itself, and what carries the flavor is real vanilla instead of vanilla sugar. That is why the liqueur is lactose-free and free from dairy products – and that is why, as the manufacturer says, it is at least as good as grandma’s. Imagine Easter Sunday: the coffee is brewed, there are small glasses on the table, and someone opens the bottle. The liqueur is yellow and creamy and flows slowly into the glass. That is exactly how egg liqueur should be.

Velvety-sweet, creamy, with bold egg yolk and real vanilla

The liqueur is velvety and creamy, but more smooth than thick – it flows rather than sticks. On the palate, the egg yolk is at the forefront, bold and rounded, followed by the vanilla, which you can also see in the small black specks. The sweetness is pleasantly restrained; NORK only adds as much sugar as is necessary for a liqueur. The alcohol at 16% vol remains in the background, and the finish is long.

Regarding labeling: The liqueur contains egg. Dairy products are absent from the recipe, it is lactose-free. A note on the bottle: If it stands for a long time, the egg yolk may settle slightly and form yellow edges. Shake vigorously, and everything will be combined again – a sign that egg and vanilla are doing the work here, not a thickener.

Neat, on ice, over vanilla ice cream or with raspberries, sparkling wine and passion fruit

Neat, the egg liqueur is a liqueur for a small glass. At room temperature or slightly chilled, it shows its egg yolk and vanilla to best effect. On ice in a tumbler, it becomes lighter and fresher. A shot glass or a small liqueur glass is sufficient; the temperature is more important: if it is too cold, the vanilla loses its flavor, and if it is too warm, the sweetness feels heavy. It is a liqueur with 16% vol; it may only be sold to persons aged 18 and over.

Over desserts, it is a classic: over vanilla ice cream, chocolate ice cream, pudding, or in a chocolate wafer cup – a scoop of ice cream, a dash of liqueur. In a cocktail, the manufacturer turns it into the "little egg" (kleines Ei): egg liqueur with raspberries, sparkling wine, and passion fruit – fruity, sparkling, yellow and red in the glass. For NORK, it belongs on the table at Easter and Christmas, and it suits Sunday coffee all year round.

Store in a cool, dark place; after opening, the bottle belongs in the refrigerator. Shake before pouring if the egg yolk has settled.

Our tip: For the "little egg," pour 4 cl of egg liqueur into a glass, add a handful of raspberries and a spoonful of passion fruit, and top up with cold sparkling wine – acidity against creaminess, and suddenly the egg liqueur is an aperitif.

Rescued XS eggs from Demeter farms in Schleswig-Holstein, vanilla from Madagascar

The eggs are the story behind this liqueur. NORK sources organic free-range eggs from Demeter farms in Schleswig-Holstein – specifically size XS eggs that are too small for retail and would otherwise be sorted out. According to the company, NORK rescues many thousands of these eggs and pays the farms fair prices for them. According to the product description, the chickens live in large barns with outdoor areas and plenty of space to roam – organic free-range farming. The vanilla is real organic vanilla from Madagascar instead of vanilla sugar; you can see its black specks in the glass.

Behind NORK are siblings Ann-Katrin and Johann Dallmeyer from Bremen. They started in 2016 with a grain spirit (Doppelkorn) and the mission to make Korn respectable again; the liqueurs followed, first lemon-ginger and coffee-licorice, then the egg liqueur. The same criteria apply to all their liqueurs: good, preferably organic ingredients, manual labor, and no more sugar than necessary. The egg liqueur is made by hand, conceived in Bremen, and prepared in the traditional way without cream, just as it was common anyway before the regulation change of 2019.

The motto NORK gives the liqueur is "Eier geht noch" (a pun on "always time for one more egg"), which fits the brand's tone: serious about ingredients, relaxed on the label.

For Easter, Christmas, afternoon coffee, and everyone living lactose-free

This egg liqueur is the bottle for anyone disappointed by supermarket shelves. Too sweet, too thick, not enough egg – that is different here. It is a staple for Easter and Christmas, and for Sunday afternoon coffee, it fits into a small glass next to the cake. For those who avoid lactose, it is the egg liqueur that is lactose-free because dairy products are missing from the recipe. As a gift, with its Nordic bottle, it is a souvenir that even egg liqueur skeptics will open. The winter version with gingerbread spices is the Gingerbread Egg Liqueur, the creamy alternative from the same house is the Franzbrötchen Liqueur; you can find all NORK bottles on our NORK page, and other liqueurs in the Liqueurs category.

The egg liqueur is not suitable for anyone with an egg allergy or for those living a vegan lifestyle – for them, the Korn spirits and the lemon-ginger liqueur from NORK are the choice. Anyone expecting a thick, very sweet egg liqueur to eat with a spoon will find it too thin: it is creamy, made for drinking.

Organic free-range eggs from Demeter farms, organic vanilla from Madagascar, without cream and lactose-free, 16% vol – the handmade egg liqueur from NORK in Bremen for Easter, Sunday coffee, and vanilla ice cream.