There’s something about Advocaat that instantly takes me back to holiday gatherings and family celebrations. Growing up in the Netherlands, I’d see the women in my family sipping this thick, yellow drink from small glasses, topped with a generous dollop of whipped cream. I remember sneaking a taste as a kid—while the whipped cream was heavenly, the Advocaat itself was an acquired taste for my young palate! Over the years, though, it’s become a nostalgic treat that I now enjoy as much as my family did back then.
Advocaat is a classic Dutch liqueur made from egg yolks, sugar, and brandy (or brandewijn in Dutch), which gives it a rich, custard-like texture. The drink has a fascinating backstory with two potential origins. Some say it was inspired by a Caribbean drink made from avocados and rum, adapted by Dutch sailors using egg yolks instead of avocados. Another theory is that it got its name because Dutch lawyers, or “advocaten,” would drink it to soothe their throats before speaking in court. Regardless of its origins, Advocaat remains a beloved staple in Dutch homes, particularly during festive occasions.
Ingredients
- 160 g Egg yolk (approximately 8 – 9 large eggs)
- 160 g Sugar
- 200 ml Brandewijn Brandy, Jenever, or Vodka
- 1 Vanilla Bean
- 1 pinch Salt
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Preparing the Ingredients
- Begin by carefully cracking each egg, separating the yolk from the white. To do this, gently tap the egg on a flat surface, crack it open, and transfer the yolk back and forth between the shell halves, letting the white drip into a separate bowl. Place the yolks in a stainless steel mixing bowl, discarding the whites or saving them for another use.
- Next, take the vanilla bean and slice it lengthwise with a sharp knife. Use the back of the knife to scrape out the tiny seeds inside, and add both the seeds and the scraped-out bean pod to the mixing bowl.
Prepare the Double Boiler
- Fill a small saucepan with water and bring it to a gentle simmer on the stove. Ensure you have a large bowl with ice water ready for cooling the Advocaat mixture later.
Make the Advocaat
- Add the sugar and a pinch of salt to the bowl with the egg yolks and vanilla. Whisk these ingredients together until they are well combined and slightly thickened.
- Place a folded kitchen towel around the rim of the saucepan with simmering water. This helps stabilize the mixing bowl and raises it slightly, ensuring it doesn’t touch the water. Set the bowl on top of the towel-covered saucepan, creating a double boiler. Slowly whisk in the brandewijn (or your choice of alcohol) while constantly stirring to prevent curdling. Continue to whisk until the mixture reaches 62ºC (144ºF).
- Once the mixture reaches the desired temperature, transfer the bowl into the ice water bath. Keep whisking gently to cool down the Advocaat quickly and stop the cooking process. This will help achieve a smooth, custard-like texture.
- Pour the mixture through a fine-mesh strainer to remove any bits of cooked egg yolk and the vanilla pod. Transfer the strained Advocaat into a clean, airtight bottle or jar, and refrigerate until fully chilled. The liqueur will thicken as it cools.
Serve and Enjoy
- Pour the chilled Advocaat into a small glass, top with a dollop of whipped cream, and enjoy! Advocaat can be kept in the fridge for up to a week, making it perfect for multiple servings over a few days.
Making this Advocaat brought back such warm memories of my Oma! She used to serve it during the holidays, always with a big dollop of whipped cream and a twinkle in her eye as if she was sharing a little treat with us grandkids. I tried Toine’s recipe, and it turned out perfectly – smooth, thick, and with just the right hint of vanilla.nnI especially loved the tip to keep the bowl from touching the water with a towel; it made the process so much easier and really helped me get the texture right without any accidental cooking! The clear instructions on separating the eggs and using the vanilla bean were a bonus for a novice like me. Now I have a lovely bottle of Advocaat in the fridge, and each glass feels like a little taste of my heritage. Thank you, Toine!