German Egg Liqueur - Advocaat Style

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream reduces calories while maintaining richness.

brandy

🥗Healthier: cognac

💰Cheaper: cheap brandy

Cognac offers a similar flavor profile.

rum

🥗Healthier: spiced rum

💰Cheaper: white rum

White rum is more budget-friendly.

Separate the eggs.

Beat the egg yolks on a double boiler for a couple of minutes.

Add the powdered sugar and beat until smooth.

Add the evaporated milk and the heavy whipping cream, and beat while on the double boiler until the mixture thickens to a creamy consistency (about 5 to 10 minutes).

Be careful and make sure that the mixture does not boil.

Add the brown rum and stir for an additional 3 to 4 minutes until the mixture is thick and creamy.

Remove from heat and pour into a clean sterilized bottle, leaving about one inch of the bottle empty.

Note that the liquid will thicken over time and can be difficult to pour; just add a shot of liquid heavy whipping cream or rum and shake well.

Store your homemade liqueur in the refrigerator for up to four weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens