Advocaat
The rich Dutch egg liqueur, gently whisked with brandy and vanilla until thick and custardy, chilled and served in a small glass with a dusting of cocoa.
Ingredients
- 6 large egg yolks
- 150 g caster sugar
- 200 ml brandy
- 1 tsp vanilla extract - or the seeds of half a pod
- 1 tbsp cocoa powder, to dust
Method
- Whisk the egg yolks and caster sugar together in a heatproof bowl until pale and creamy.
- Set the bowl over a pan of barely simmering water, taking care the base does not touch the water.
- Pour in the brandy and vanilla, whisking continuously.
- Continue whisking gently for around 10 minutes until the mixture thickens to a soft, custard-like consistency.
- Pour into a jug or bowl, cover and chill in the fridge for at least 2 hours, until cold and further thickened.
- Spoon into small glasses and finish with a light dusting of cocoa powder.
How to serve
- Glassware
- Small stemmed glass
- Serve temperature
- Chilled
- Garnish
- A dusting of cocoa powder
Advocaat is the Netherlands’ famously rich egg liqueur, golden and custard-like, enjoyed across the Low Countries and beyond. Made from little more than egg yolks, sugar, brandy and vanilla, it sits somewhere between a drink and a dessert. Chilled and spooned into a small glass, it makes a quietly luxurious end to a winter meal.
Tips
Gentle heat is everything at the cooking stage. Keep the bowl above, not in, the simmering water and whisk without pause so the yolks thicken smoothly rather than scrambling. The mixture is ready when it coats the back of a spoon and holds a soft trail. If it begins to look grainy at any point, lift it off the heat at once and whisk vigorously to bring it back together. Chilling afterwards is what sets the final custardy texture, so don’t skip it.
Variations
For a thicker, spoonable advocaat, use an extra yolk or two and cook a little longer. A pinch of grated nutmeg or a strip of lemon zest infused while the liqueur is still warm from cooking adds gentle depth. Those serving it as a dessert can layer it with whipped cream and crumbled biscuit, or pour it over vanilla ice cream once chilled.
Frequently asked questions
Why is advocaat so thick?
The richness comes from gently cooked egg yolks, which thicken the liqueur to a soft, custard-like consistency. Thicker versions are eaten with a spoon, while thinner ones are sipped.
How should advocaat be served?
Serve it chilled in a small glass, often with a dusting of cocoa or a swirl of whipped cream. It is also lovely spooned over ice cream as a quick dessert.
Can I use a spirit other than brandy?
Brandy is traditional, but a neutral grain spirit also works. Keep the quantity modest so the eggy, vanilla character remains the star.
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