(Source: Pinterest and LinkedIn photos and spruce eats.com and Karin Emgelbrecht recipe and photo and eggsinhell.wordpress.com and google.com)
ADVOCAAT- 1 dozen eggs
- 1 1/4 cups granulated sugar
- 1 1/4 cups brandy (use good-but-not-great stuff)
- pinch of salt
- 2 teaspoons real vanilla extract
Break all the eggs into a sturdy pan. You can use only the egg yolks if you want, but then you’re stuck with a dozen egg whites. Unless you have plans to make angel food cake and divinity, it might take a while to use all of them.
Add the sugar, brandy, and salt. Place pan over medium heat, whisk to combine, and keep stirring constantly.
If you run into problems with the eggs cooking too fast – i.e. you see bits of scrambled egg – remove pan from heat and employ the stick blender, or pour the mixture into a blender and blitz it.
The mixture should be thick enough to coat the back of a spoon, but don’t sweat it if it isn’t quite that thick.
Add the vanilla and store in covered jars in the refrigerator.
To serve, shake or stir, then pour into liqueur glasses or small cocktail glasses. Top with whipped cream if you like. If your advocaat turns out very thick, eat it with a spoon (as is done in the Netherlands).
You can substitute rum for the brandy. I suppose other liquors like bourbon or Amaretto would be quite tasty also.
This will keep in the refrigerator for about two weeks.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness
Tips
- Fold some whipped cream through the drink to create a decadent dessert called tokkelroom.
- The advocaat will keep in the fridge for up to three days.
- Replace the brandy with Schelvispekel, a Dutch spiced brandy, for an interesting variation.
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