Dutch Advocaat Food

ADVOCAAT

Steps:

• In a bowl, beat the egg yolks, salt and sugar until thickened. Slowly trickle in the brandy, while continuing to beat the mixture.
• Pour the mix into a saucepan and warm over a low heat, whisking continuously.
• Heat and whisk until the Advocaat is thick and simmering. Be careful not to let it boil.
• Remove the saucepan from the heat and whisk in the vanilla extract.
• Using a funnel, pour the warm custard into a swing top bottle and refrigerate.

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.

DUTCH ADVOCAAT

Steps:

• Beat the egg yolks, fine sugar and vanilla extract until the mixture turns a very smooth, pale yellow colour.
• The mixture will be quite thick in its consistency.
• Add the Brandewijn very slowly, keeping your mixer at the lowest possible speed.
• Completely incorporate the brandy into the egg mixture. Place the Advocaat into the top portion of your double boiler.
• Keep your heat on low and slowly, warm the Advocaat. Do not allow the mixture to pass the warm point.

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.

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.

TRADITIONAL DUTCH ADVOCAAT-EGGNOG WITH A TWIST

Steps:

• Gather the ingredients.
• Beat the egg yolks, salt, and sugar until the mixture is thickened.
• Slowly trickle in the brandy or cognac but keep beating until it is well blended.
• Pour the mixture into a saucepan and warm over low heat, continuously whisking. It is important to be patient. The advocaat is ready when it's nicely thickened and hot but not boiling. If it boils, the alcohol will evaporate, and you'll lose a lot of the flavor and half the fun.
• When the mix is thickened and very hot, remove the saucepan from the heat and whisk in the vanilla extract.
• Allow the advocaat to cool and then place in the refrigerator until you're ready to serve in small glasses or espresso cups.
• Top with whipped cream and a bit of cocoa powder to serve in the traditional manner or just serve with whipped cream or plain. Enjoy.