Traditional Dutch Advocaat—Eggnog With a Twist

1. Beat the egg yolks, salt, and sugar until the mixture is thickened.
2. Slowly trickle in the brandy or cognac but keep beating until it is well-blended.
3. Pour the mixture into a saucepan and warm over a low heat, continuously whisking.
4. 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.

1. When the mix is thickened and very hot, remove the saucepan from the heat and whisk in the vanilla extract.
2. Allow the advocaat to cool and then place in the refrigerator until you're ready to serve in small glasses or espresso cups.
3. Top with whipped cream and a bit of cocoa powder to serve in the traditional manner or just serve with whipped cream or plain.

Tips

• Fold some whipped cream through the drink to create a decadent dessert called tokkelroom.
• The advocaat will keep in the fridge for up to three days. 
• Replace the brandy with Schelvispekel, a Dutch spiced brandy, for an interesting variation. 

Party Ideas

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/or 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, a creamy chocolate pie topped with whipped cream, apple pie, cherry pie or raisin pie with sour cream, an especially good choice for wintertime parties.