ADVOCAAT (DUTCH EGGNOG)
A traditional Dutch eggnog, with this creamy, brandy-infused delight. Perfect for Christmas or any occasion, this rich liqueur combines the warmth of alcohol with the smoothness of custard. A festive favorite that’s sure to impress!
Equipment
Ingredients
- 8 egg yolks, I use organic, free-range
- 7 oz caster sugar (superfine)
- Pinch of salt
- Seeds from 1 vanilla pod
- 11.8 fl oz brandy* (you can reduce this amount if you prefer it less strong)
- 1 tsp vanilla extract
Instructions
- Using an electric mixer, whisk together the egg yolks, sugar and salt with the vanilla seeds for about 3 minutes until very pale and thick.
- Turn the mixing speed down a bit and slowly add the brandy while you continue to beat, until completely combined .
- In a double boiler or using a metal bowl over simmering water, heat the egg mix over a LOW heat,whisking until it is very thick**. I took it to 70°C (155°F) using a temperature gauge. It's vital you take the heating process slowly or the mixture will split (it took me a good 20 minutes to get it to the right consistency). When ready, it will be very hot, but not yet simmering.
- Take immediately off the heat and stir in the vanilla essence and allow to cool.
- Store in a sealed container in the fridge - it should last for up to a week. Just give it a good stir just before you serve.
- Serve in a small glass with a dollop of softly whipped cream on top.
Notes
* Some people prefer vodka to brandy. One advantage is that as it's colourless, the advocaat itself is
a brighter, more typical, yellow colour. **The recipe I used suggested the mixture was ready when it coated the back of a spoon. However, this doesn't work as the mixture is already that thick when you start cooking it. You need to take it to a point where, if you hold up the whisk, the mixture will fall in a ribbon and sit briefly on top of the surface before slowly sinking back in.
a brighter, more typical, yellow colour. **The recipe I used suggested the mixture was ready when it coated the back of a spoon. However, this doesn't work as the mixture is already that thick when you start cooking it. You need to take it to a point where, if you hold up the whisk, the mixture will fall in a ribbon and sit briefly on top of the surface before slowly sinking back in.
Nutrition
Calories: 666kcalCarbohydrates: 68gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 518mgSodium: 25mgPotassium: 58mgSugar: 66gVitamin A: 692IUCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!