Traditional Dutch Advocaat Recipe—Eggnog With a Twist

Name: Traditional Dutch Advocaat—Eggnog With a Twist
Prep time: 5 min
Cook time: 10 min
Total time: 225 min
Ingredients: 10 egg yolks; 1/2 teaspoon salt; 1 1/3 cups sugar; 1 1/2 cups brandy (or cognac); 2 teaspoons vanilla extract; Optional: whipped cream; Optional: cocoa powder

Prep: 5 mins

Cook: 10 mins

Cool/Chill: 3 hrs 30 mins

Total: 3 hrs 45 mins

Servings: 8 to 12 servings

Yield: 2 1/2 to 3 cups

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Nutrition Facts (per serving)
202	Calories
4g	Fat
23g	Carbs
5g	Protein

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories	202
% Daily Value*
Total Fat 4g	6%
Saturated Fat 1g	7%
Cholesterol 170mg	57%
Sodium 148mg	6%
Total Carbohydrate 23g	8%
Dietary Fiber 0g	0%
Total Sugars 22g
Protein 5g
Vitamin C 0mg	0%
Calcium 26mg	2%
Iron 1mg	4%
Potassium 61mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What is Advocaat?

Advocaat is a traditional Dutch custard made of egg yolks and brandy. Sometimes referred to as Dutch eggnog, advocaat is similar in flavor but richer and thicker than the eggnog you might be used to. It is so thick that you can—in fact, must—eat it with a spoon, sort of like a thick, eggnog-flavored malt.

This drink is often called ''advocaat of the devil'' because once you start nipping at the sweet nectar, you cannot resist the temptation to have more. While commercial advocaat can be difficult to find outside of Europe, it is easy to make from scratch from a few common ingredients.

How to Serve Advocaat

Take a Dutch adventure right in your own home and enjoy advocaat as a thick, seasonal tipple during the winter holidays. Serve it in petite glasses with a little whipped cream or mix it with sparkling lemonade for a snowball cocktail. It's also delicious when poured over vanilla ice cream or used as a filling in desserts, pastries, and cakes.

"The advocaat was very good. It was thick enough to eat with a spoon, yet thin enough to sip if you prefer. If you are concerned about raw eggs and can't find pasteurized eggs, you may choose to cook the advocaat to 160 F." —Diana Rattray

10 large egg yolks
1/2 teaspoon fine salt
1 1/3 cups sugar
1 1/2 cups brandy, or cognac
2 teaspoons vanilla extract
Whipped cream, optional
Cocoa powder, optional

Gather the ingredients.

The Spruce Eats / Julia Hartbeck
Beat the egg yolks, salt, and sugar until the mixture is thickened.

The Spruce Eats / Julia Hartbeck
Slowly trickle in the brandy or cognac but keep beating until it is well blended.

The Spruce Eats / Julia Hartbeck
Pour the mixture into a saucepan and warm over low heat, continuously whisking. It is important to be patient. The advocaat is ready when it's nicely thickened and hot but not boiling. If it boils, the alcohol will evaporate, and you'll lose a lot of the flavor and half the fun.

The Spruce Eats / Julia Hartbeck
When the mix is thickened and very hot, remove the saucepan from the heat and whisk in the vanilla extract.

The Spruce Eats / Julia Hartbeck
Allow the advocaat to cool and then place in the refrigerator for at least 3 hours or until you're ready to serve in small glasses or espresso cups.

The Spruce Eats / Julia Hartbeck
Top with whipped cream and a bit of cocoa powder to serve in the traditional manner or just serve with whipped cream or plain. Enjoy.

The Spruce Eats / Julia Hartbeck

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Tips

While not raw, the egg yolks in advocaat are only lightly cooked. The USDA recommends using in-shell pasteurized eggs in recipes that include raw and partially cooked eggs.
The advocaat will keep in the fridge for up to three days.

Recipe Variations

If you prefer a thinner consistency, add a bit of cream.
Fold some whipped cream through the drink to create a decadent dessert called tokkelroom.
Replace the brandy with schelvispekel, a Dutch spiced brandy, for an interesting variation.
For spiced advocaat, add 1/8 to 1/4 teaspoon of ground cinnamon or nutmeg, or to taste.

What Foods Pair Well With Advocaat?

Advocaat, with its custard-like flavor, makes for an interesting holiday party drink as a twist on American eggnog. It's just about a dessert in itself, so stay on the light and small side with fudge, salted caramels, petits fours, a selection of nuts and dried fruits, nut bread, tiny cupcakes, or holiday cookies. Some richer options that pair well with advocaat are cream puffs and a creamy chocolate pie topped with whipped cream. Apple pie, cherry pie, or raisin pie with sour cream are especially good choices for wintertime.

How Strong Is Advocaat?

The alcohol content of commercial advocaat ranges from 14 percent to 20 percent alcohol by volume (ABV). While it's difficult to make accurate estimates with homemade versions, this recipe will produce an advocaat of about the same strength.

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