Advocaat (German Eierlikor)

"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 recipe #351501, and also the Bombardino recipe #467186 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!"
photo by sonnyu28 photo by sonnyu28
photo by sonnyu28
Ready In:


  • 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 1/2 cups cognac (preferably a clear brandy or eau de vie, such as Kirschwasser)
  • 2 teaspoons vanilla extract


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

Questions & Replies

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  1. 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 :)


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