Advocaat

The Quirky Foodster Team

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Ingredients

Egg yolks — 6
Sugar — 150 g (5 oz)
Brandy — 240 ml (8 fl oz)
Cream — 120 ml (4 fl oz)
Vanilla extract — 1 tsp

Method

Whisk the egg yolks and sugar together in a heatproof bowl until pale and thick.
Set the bowl over a saucepan of gently simmering water (not touching the water) to create a double boiler.
Whisk constantly for 8–10 minutes until the mixture thickens noticeably and coats the back of a spoon.
Remove from heat and whisk in the brandy, cream and vanilla extract.
Let cool, then transfer to a bottle or jar and chill thoroughly before serving.
Serve in small glasses, traditionally with a spoon, sometimes topped with a little whipped cream.

Introduction: A rich, creamy egg liqueur, thick enough to eat with a spoon, a traditional Dutch treat especially popular during the winter holidays.

Cultural Background: Advocaat has been a fixture of Dutch celebrations for generations, its custard-like texture and brandy base making it a festive, indulgent drink often served at Christmas and other special occasions, sometimes topped with whipped cream.

Tips: Whisk constantly over the gentle heat to prevent the eggs from scrambling. Chill thoroughly before serving, as advocaat thickens further and develops its best texture once cold.

Variations: Adjust the amount of brandy to taste for a stronger or milder result. Serve with whipped cream on top for a festive presentation.

Storage: Store in a sealed bottle in the refrigerator for up to 1 week.

Reheating: This drink is served cold and is not reheated.

FAQs:

Q: Is advocaat alcoholic?

A: Yes, it contains brandy and is considered an alcoholic liqueur, though it's rich and custard-like rather than a typical spirit.

Q: How is advocaat traditionally eaten?

A: Often with a small spoon, given its thick, custard-like consistency, sometimes topped with whipped cream.