Advocaat is a thick, creamy sweet beverage, much like eggnog, but with a distinct boozy nature. It is more often eaten with a spoon than sipped, and is a popular choice as an ice cream topping, as a pie filling or as a flavorizer for whipped cream or ice cream. Presumably first encountered as a tropical colonial concoction made with avocados on one of our many overseas travels, upon return to the blistery Netherlands, people sought out a creamy replacement for the fatty fruit. Egg yolks appeared to be a valid choice.
Advocaat as a drink, however, has a somewhat old-fashioned feel to it: it's considered a drink predominantly for "ladies-of-a-certain-age” who like to have it served with a dollop of whipped cream and out of a dainty glass. Often, at birthdays or other celebrations, an "advocaatje" is offered to the (older) ladies whereas the (older) men get a "borrel", a small glass of Dutch gin, jenever.
Advocaat is served and sold year-round, but a homemade version is quick to make and quite delightful: it's creamy, sweet, with just a hint of brandy. The advocaat will hold well while refrigerated and makes for an interesting and welcome present. In order to avoid any possible food safety issues, you may want to use pasteurized eggs or make sure the temperature of the advocaat reaches close to 75C (or 160F) before retiring it from the boiler.
- 7 egg yolks
- 3 eggs
- 200 (7 oz) grams of sugar
- 250 ml (8.5 fl oz) brandy
- Pinch of salt
Mix the egg yolks, eggs and sugar in a mixer until foamy. Slowly pour in the brandy while you keep mixing. Get a double boiler going on the stove, pour the eggy mixture in the top and stir until the mixture thickens. Pay close attention to the heat: if the double boiler gets too hot, the eggs may curdle and the alcohol will dissipate.
After you've reached the desired thickness (you're looking for a pourable, thick, pudding-like consistency), pour the advocaat in a clean jar or container and refrigerate it overnight, or serve it warm over ice cream or pancakes