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Advocaat

By Groceree

Also known as Advokaat · Dutch Egg Liqueur

A thick, custardy liqueur of egg yolks, sugar and brandy, cooked gently until it coats a spoon. The Dutch serve it so thick it is eaten with a small spoon, topped with whipped cream.

Last updated

A small glass of thick yellow egg liqueur topped with whipped cream and a small spoon
Servings
Makes about 500 ml
Prep
10 min
Cook
15 min
Total
1 day 1 h

Ingredients

  • egg yolks8
  • caster sugar150 g
  • brandy200 ml
  • vanilla pod1
  • salt1 pinch
  • double cream (optional)150 ml
  • milk (optional)100 ml

Instructions

  1. 01

    Whisk the very fresh , the , the seeds scraped from the and the in a heatproof bowl until pale and thick.

  2. 02

    Whisk in the slowly.

  3. 03

    Set the bowl over a pan of barely simmering water and whisk constantly for 8 to 12 minutes until the mixture thickens like custard and reaches about 70°C. Do not let it get hotter, or it scrambles.

  4. 04

    Pour through a sieve into a clean jar and cool.

  5. 05

    Chill for at least 1 day — it thickens further.

  6. 06

    Whip the to soft peaks. Serve the advocaat in small glasses with a spoonful of on top and a spoon, or loosen it with a little to drink.

Notes

  • Keep the heat low and whisk constantly; the yolks scramble above about 75°C.
  • Keeps in the fridge for up to a month.
  • A snowball is advocaat topped up with lemonade and a squeeze of lime.
  • The yolks are only lightly cooked, so use pasteurised eggs if you are serving anyone pregnant, elderly or with a weakened immune system.

Nutrition per serving

Calories
210 kcal
Protein
4 g
Carbs
18 g
Fat
7 g

Estimated from the ingredients.

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