Advocaat is one of those drinks that gets brought out every Christmas, and noone seems sure quite what to do with. In short, it’s the European version of Eggnog (but without the milk) - and if made right, can be delicious. It’s also much more delicious when made (instead of bought), and can be made much thicker.
To answer both these points, we’ve brought together some of the best uses for Advocaat over the Christmas period, along with a classic and easy to follow recipe (further down this page). Have fun!
5 Uses For Advocaat
- Pour over your Christmas Pudding instead of custard. Sure, it looks the same, but who’s complaining?
- Drizzle over ice-cream as a sauce.
- Make Advocaat Coffee - simply stir as much as desired into a mug of hot coffee with a touch of Nutmeg.
- Make a “Snowball” cocktail by mixing Advocaat, Lemonade, and a few ice cubes.
- Thin down with milk and a little nutmeg to make a festive long drink.
Advocaat Recipe - Ingredients
- 10 Eggs
- 275 g Sugar
- 400ml Vodka
- 1 1/2 level teaspoons vanilla essence
- Pinch of Salt - to taste
Advocaat Recipe - Method
- First seperate the eggs into seperate bowls, then beat the yolks with the dry ingredients until thickened.
- Slowly pour in the vodka while continually whisking, until fully mixed.
- Place a bowl over a pan of heating water. Add the mixture and whisk over the heat until thickened.
- Remove from heat and pour to a jug, before allowing to cool.
And to serve…
Top with some whipped cream and eat with a spoon, or follow any of our suggestions at the top of this page…Enjoy!
Jeanne
Y
Lil
Lydia (The Perfect Pantry)
peabody
Katie
Coffee and Vanilla
We Are Never Full
Kalyn
mycookinghut
December 15th, 2006 at 3:59 pm
I’ve never had this before, could you turn it into a semi-freddo dessert of sorts?
December 15th, 2006 at 6:49 pm
Brilynn: You can indeed, but as the alcohol will prevent the mix from setting fully, it is best to use home-made Advocaat and less alcohol.
Simply loosely fold the mix into some whipped up double cream with a little vanilla and freeze. Remove the ice-cream from the freezer every so often and give it another mix up to prevent ice-crystals forming…
December 15th, 2006 at 7:03 pm
Great photo, Scott! I love paczki with advocaat custard
December 15th, 2006 at 7:08 pm
Dagmar: One quick check with my wife about what Paczki are confirmed that I like them - which is a good thing.
December 16th, 2006 at 11:59 pm
I wonder if we have this in the States.
December 18th, 2006 at 8:13 am
Blimey! This takes me back to my childhood! I used to have one glass of advocaat with lemonade and lime every christmas. I dont think I’ve had it since. Now you’ve sent my memory into overdrive, I may get a bottle this year!
December 18th, 2006 at 3:38 pm
Shudder… this is one of the things that used to terrify me as a child - the bottle of stuff that looked like raw egg yolks at the back of my parents’ liquor cabinet!! They had one friend who liked to drink snowballs, I think, and kept a bottle just for her. Later at university, a friend’s girlfriend used to drink copious amounts of advocaat and lemonade - one woudl make me bilious! Maybe it’s time I gave it another chance…
I did love the brand though - kinda like “WARNINKS: 1. Zees stuff ees dengerous 2. Don’t dreenk und drife” LOL!
December 18th, 2006 at 11:10 pm
Thanks for visiting my blog! it wud be very nice if you can blog about some vegetarian european dishes ( without eggs)… i am tired of searching for authentic european (read non-italian) veg. dishes :)…
December 19th, 2006 at 12:03 am
peabody: You will have. In the states I believe home made eggnog (very similar - but with milk) is much more popular.
dianne: Drinking it with lemon and lime sounds fine to me! I used to drink cider every christmas when I was small and its smell brings back memories…
Jeanne: I always thought the “Warninks” was Dutch for “Warning” too - until recently, of course!
Ultimate Foodie: Now that’s no problem whatsoever, I’ll be glad to oblige. Check this space in the following weeks…
December 19th, 2006 at 1:26 am
Scott, have you ever tried the Zabaione liqueur?
December 19th, 2006 at 2:49 am
Simonetta: I haven’t tried it as a liquer, but a quick google search gave me your site - with a great definition. It looks fab and I love the quirkiness of the serving traditions.
Thinking about it now, I have tried Zabaglione served as a desert, which I love. It’s almost the same in ingredients, with the obvious change in cooking method - linking into Brilynn’s comment above.
December 20th, 2006 at 7:07 pm
Thats so nice of you Scott…Wil keep visiting in the hope of finding some great recipes.. Happy Holidays!
September 5th, 2008 at 1:34 pm
does anyone have a recipe for advocaat that contains condensed milk, eggs and brandy I lost the one I had yars ago and have been unable to find one since. I only made it once and remember it as tasting fabulous.
September 5th, 2008 at 5:41 pm
sharon Keatings: Not a problem; try the addresses below:
http://www.thbs.intas.net/liqueur.htm (about half way down the first page)
Or type the following into Google (sorry if I’m teaching my granny to suck eggs - but this comes up with SO many results which I’m sure will be right up your street!)
+condensed +milk +eggs +brandy +eggnog
The pluses above mean that google ignores any pages that don’t contain ALL of the words. Oh, and if you find a recipe you like that contains, for example, rum, just substitute it with brandy!