Advocaat

BecR's Note:

Rich and creamy homemade egg liqueur! Advocaat is traditionally served in a wide brimmed cocktail glass with whipped cream and a dusting of cocoa powder, and eaten with a spoon. Or, use in cocktails such as the recipe #351501 or Bombardino. (Advocaat also makes a lovely topping for waffles). Delicious!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 10 egg yolks , at room temperature
• ½ teaspoon salt
• 1 1⁄3; cups superfine sugar
• 1 ½ cups brandy (preferably a clear brandy or eau de vie, such as Kirschwasser) or 1 ½ cups cognac (preferably a clear brandy or eau de vie, such as Kirschwasser)
• 2 teaspoons vanilla extract

Directions:

1. Beat the egg yolks, salt and sugar until thickened and lemony in color.
2. Slowly trickle in the brandy, while still beating.
3. Pour the mixture into a saucepan and warm over a LOW heat, continuously whisking. Do not boil.
4. The Advocaat is ready when it coats the back of a spoon.
5. Remove from heat and whisk in the vanilla extract.
6. Let cool.
7. Serve immediately, or cover & refrigerate until serving time.
8. Serve Advocaat in a wide brimmed cocktail glass, with whipped cream and dust with cocoa powder.
9. Or, fold some whipped cream through the Advocaat to create a decadent dessert called Tokkelroom.

Reviews

[Chef #1166907]

Yummy recipe. I only added 1/4 cup of heavy whipping cream. I recommend to let the advocaat "mellow out" 2-3 weeks in the fridge before indulging in it :)