Advocaat (Dutch Eggnog)
Recipe type: Drink
Cuisine: Dutch
Serves: About 3 cups
  • 8 egg yolks (I use organic, free-range)
  • 200g (7 oz) caster sugar (superfine)
  • Pinch of salt
  • Seeds from 1 vanilla pod
  • 350ml (11.8 fl oz) brandy* (you can reduce this amount if you prefer it less strong)
  • 1 tsp vanilla extract
  1. Using an electric mixer, whisk together the egg yolks, sugar and salt with the vanilla seeds for about 3 minutes until very pale and thick.
  2. Turn the mixing speed down a bit and slowly add the brandy while you continue to beat, until completely combined .
  3. In a double boiler or using a metal bowl over simmering water, heat the egg mix over a LOW heat, whisking until it is very thick**. I took it to 70C (155F) using a temperature gauge. It's vital you take the heating process slowly or the mixture will split (it took me a good 20 minutes to get it to the right consistency). When ready, it will be very hot, but not yet simmering.
  4. Take immediately off the heat and stir in the vanilla essence and allow to cool.
  5. Store in a sealed container in the fridge - it should last for up to a week. Just give it a good stir just before you serve.
  6. Serve in a small glass with a dollop of softly whipped cream on top.
* Some people prefer vodka to brandy. One advantage is that as it's colourless, the advocaat itself is a brighter, more typical, yellow colour.
**The recipe I used suggested the mixture was ready when it coated the back of a spoon. However, this doesn't work as the mixture is already that thick when you start cooking it. You need to take it to a point where, if you hold up the whisk, the mixture will fall in a ribbon and sit briefly on top of the surface before slowly sinking back in.
Recipe by The Kiwi Cook at