Advocaat (German Eierlikor)

Total Time
20mins
Prep 10 mins
Cook 10 mins

Rich, thick 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. It is also served as an aperitif or digestif. The best known cocktail using Advocaat is the popular Snowball Snowball, and also the Bombardino Bombardino which is a popular apres-ski coffee beverage in the Italian Alps. Advocaat is also used as a topping for waffles, and as an ingredient for several desserts such as pastries and ice cream. Delicious!

Ingredients Nutrition

  • 10 egg yolks, at room temperature
  • 12 teaspoon salt
  • 1 13 cups superfine sugar
  • 1 12 cups brandy (preferably a clear brandy or eau de vie, such as Kirschwasser) or 1 12 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.
Most Helpful

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 :)

sonnyu28 December 29, 2010