Advocaat is a creamy liqueur made from eggs, brandy, and sugar, with a custard-like flavor and smooth texture. It is traditionally enjoyed during Easter in the Netherlands and can be served on its own or as a centerpiece of cocktails. The name may come from the Dutch word for avocado or because it was once considered a lawyer’s drink of choice. It can be purchased bottled or made fresh by whisking egg yolks, sugar, brandy, and vanilla extract.
Advocaat is a European creamy liqueur made from eggs or egg yolks, brandy and sugar. Ingredients may also include honey, vanilla, and cream or evaporated milk. It has a custard-like flavor and smooth texture, and ranges from 14 to 20 percent alcohol by volume (ABV). The drink is similar to eggnog, Mexican recipe and Polish drink ajerkoniak. Advocaat is traditionally enjoyed during Easter in the Netherlands.
According to legend, the name advocaat comes from the Dutch word for avocado. Supposedly, the first version of the topping was made with avocados, by Dutch settlers living in Suriname and Recife in South America, and since no avocados were available in the Netherlands, they faked the drink with eggs. This story is probably no more than folk etymology, however. Advocaat is also Dutch for “laywer,” and the drink may be so named because it was once considered a lawyer’s drink of choice.
Advocaat is enjoyed on its own as an aperitif before meals or as a digestif after meals, often in a large glass topped with cocoa powder and whipped cream. It can also be poured onto waffles, cakes, pastries, ice cream and other desserts. It commonly serves as the centerpiece of cocktails. In Italy, especially in ski resorts, it is mixed with hot coffee, brandy and rum or whiskey to create a bombardino. Another popular advocaat cocktail is the Snowball, which adds sparkling lemonade to the liqueur.
Advocaat can be purchased bottled or made fresh. The bottled variety is often much thinner and does not contain egg whites. In continental Europe, the liqueur is often served very thick and eaten with a spoon, like a pudding.
To make your own advocaat, whisk ten egg yolks with a half teaspoon of salt and one and a third cups of sugar, while slowly pouring a half cup of brandy or cognac into the mixture. Heat the mixture in a saucepan over low heat while whisking constantly. Be careful not to boil it, or the alcohol will start to evaporate.
When the liquid coats the back of a spoon, it’s ready to come away from the heat. Whisk in two tablespoons of vanilla extract and the liqueur is complete. It can be served hot or cold. Top with whipped cream and cocoa powder and serve in a large glass with a spoon.
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