How to Make Classic Dutch Advocaat - Creamy Egg Cocktail | Toine’s Kitchen

brandy

💰Cheaper: vodka

Vodka is less expensive and can still provide a strong base.

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream offers a dairy-free option while milk is a more economical choice.

Crack and separate the eggs using the shell method, aiming for 160 g of egg yolks.

Measure 160 g of sugar and add it to the bowl with the egg yolks.

Split the vanilla bean and scrape the seeds into the egg and sugar mixture, adding the bean pieces as well.

Whisk the egg yolk mixture until combined and smooth.

Prepare a double boiler with a pot of simmering water and a stainless steel bowl on top, ensuring the bowl doesn't touch the water.

Heat the egg mixture over the simmering water, stirring continuously until it reaches 62°C (144°F).

Once the mixture thickens, remove it from heat and place the bowl in an ice bath to cool it down.

Strain the mixture through a fine mesh strainer into a measuring cup to remove any cooked egg bits and vanilla pieces.

Pour the strained mixture into a 500 mL bottle, ensuring it's airtight, and refrigerate for at least 1 hour before serving.

Serve in small glasses, optionally topped with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens