📝 About This Recipe
Originating in the Netherlands, Advocaat is a luscious, custard-like liqueur that defines indulgence with its deep yellow hue and silky texture. This traditional recipe transforms simple egg yolks, sugar, and brandy into a rich, spoonable treat that balances heady warmth with a delicate vanilla finish. Whether served in a glass with a dollop of whipped cream or drizzled over festive desserts, it is a timeless masterpiece of egg-based alchemy.
🥗 Ingredients
The Rich Base
- 10 large Egg Yolks (at room temperature, strictly no whites)
- 250 grams Fine Granulated Sugar (caster sugar works best for quick dissolving)
- 1 pinch Salt (to balance the sweetness)
The Spirit and Aromatics
- 250 ml Brandy or Cognac (use a decent quality VS for the best flavor)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1 teaspoon Pure Vanilla Extract (optional, for extra depth)
The Finishing Touches
- 100 ml Condensed Milk (for an extra creamy, modern texture)
👨🍳 Instructions
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1
Prepare a bain-marie (water bath) by placing a heat-proof glass or stainless steel bowl over a saucepan filled with 2 inches of simmering water. Ensure the bottom of the bowl does not touch the water.
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2
In the bowl, combine the 10 egg yolks, granulated sugar, and the pinch of salt.
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3
Using a hand whisk or an electric mixer on low speed, beat the mixture until it becomes pale yellow, thick, and creamy. This should take about 3-5 minutes.
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4
Slowly drizzle in the brandy while continuing to whisk constantly to ensure the alcohol is fully incorporated into the egg mixture.
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5
Add the scraped vanilla seeds and the vanilla bean pod itself into the mixture to infuse during the heating process.
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6
Place the bowl back over the simmering water. Whisk continuously and gently as the mixture heats up. Do not let it boil, or the eggs will scramble.
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7
Monitor the temperature with a kitchen thermometer; you are aiming for exactly 62°C to 65°C (143°F to 149°F). The mixture will begin to thicken significantly.
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8
Continue whisking for about 10 minutes over the heat until the Advocaat coats the back of a spoon thickly, similar to a heavy custard.
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9
Remove the bowl from the heat. Whisk in the condensed milk and vanilla extract if using. This adds a modern silkiness to the traditional recipe.
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10
Discard the vanilla bean pod. Prepare an ice bath (a larger bowl filled with ice and water) and place the bowl of Advocaat inside it.
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11
Whisk the mixture occasionally as it cools in the ice bath to prevent a skin from forming and to ensure a perfectly smooth texture.
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12
Once cooled to room temperature, pour the Advocaat into a sterilized glass bottle or jar.
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13
Seal tightly and refrigerate. The flavor will deepen and the texture will thicken further after 24 hours in the fridge.
💡 Chef's Tips
Always use the freshest eggs possible as they are the star of the show. If the mixture gets too thick or looks grainy, quickly whisk in a tablespoon of room-temperature brandy to smooth it out. Never let the water in your bain-marie reach a rolling boil; a gentle simmer is all you need for a smooth custard. For a lighter version, you can substitute half the brandy with mild Dutch 'Jonge Jenever' (gin). Homemade Advocaat lasts for up to 2-3 weeks in the refrigerator due to the sugar and alcohol content.
🍽️ Serving Suggestions
Serve in a small liqueur glass topped with a generous dollop of stiffly whipped cream and a sprinkle of cocoa powder. Drizzle over warm apple strudel or vanilla bean ice cream for an instant gourmet dessert. Use as a rich filling for chocolate truffles or layered cakes. Mix with lemonade and a splash of lime juice to create the classic 'Snowball' cocktail. Pair with crunchy speculoos biscuits or almond biscotti for a delightful afternoon treat.