Homemade Advocaat Recipes

HOMEMADE DUTCH ADVOCAAT LIQUEUR

Steps:

• 1. Beat the egg yolks, sugar, salt and vanilla seeds until the mixture is pale yellow and thickened, about 3 to 5 minutes.
• 2. While still beating, slowly pour in the brandy and continue beating beating until well-blended.
• 3. Pour the mixture into the top of a double boiler over Low heat, continuously whisking, for about 5 minutes or until thickened but does not reach a boil.
• 4. Remove the saucepan from the heat, and whisk in the vanilla extract.
• 5. Allow Advocaat to cool about 1/2 hour. Then pour into a sterile glass container, cover container, and keep in the refrigerator until ready to use. It should keep 3 to 5 days if kept chilled in the refrigerator.

EIERLIKöR - GERMAN EGG LIQUEUR (A.K.A. ADVOCAAT)

Steps:

• With an electric mixer, beat the egg yolks and vanilla sugar until foamy. I did mine for about 2 - 3 minutes. You can kind of see the texture here.
• Slowly add the powdered sugar. It'll look like this. Make sure there aren't clumps of powdered sugar like I have below!
• Then add the evaporated milk and then the rum. Mix slowly until well combined.
• Put it in a pot, but don't fill it all the way to the top. Leave at least 1" at the top of the pot. If you have to do it in two batches, then do it in two batches. If you fill it almost to the top of the pot, it will likely come out badly. Then put that pot in a larger pot, which has been filled slightly less than halfway with water. How far you'll need to fill it depends on the size of the pots. Heat it over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 - 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it'll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
• To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
• Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
• Let the bottles cool completely and then store in the refrigerator for up to 3 months.

ADVOCAAT

Steps:

• Beat eggs w/sugar & vanilla till light & fluffy.
• Put egg mixture in the top of a double boiler & add brandy very slowly, stirring constantly w/a wire whisk till fully incorporated. Remove from heat & allow to cool.
• To Serve: Serve in glasses or goblets w/a dollop of whipped cream & a little grated nutmeg on top.

HOMEMADE ADVOCAAT

Steps:

• Blend all ingredients in a blender for 30 seconds until they are mixed well.
• Pour into container, cap and refrigerate. Let it age for 1 to 2 weeks to mellow.
• The color will intensify as it ages, reaching a more traditional light shade of yellow.

GERMAN ADVOCAAT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a Bundt® cake pan.
• Beat together sunflower seed oil, white sugar, and eggs with an electric mixer until well combined. Slowly add advocaat egg liqueur while stirring.
• Combine flour and baking powder in a bowl and fold flour mixture into the batter with a spatula until well combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven on the lowest rack of your oven until a tester comes out clean, about 50 minutes.