“Advokaat”: this term actually has something to do with the invention of eggnog and is not just a promotional term. On their colonial expeditions, the Dutch discovered a refreshing drink made from pureed avocados among the indigenous people of the Amazon. They added rum and cane sugar and named the drink Advokaat. In the Netherlands, however, it was almost impossible to produce this popular drink because of the lack of avocados. Eggs were taken as a substitute and so the egg liqueur known today was born.
Basic ingredients are eggs (yolks), sugar, vanilla and alcohol. Modified with cream, milk or various spices, there are now a variety of recipes. Since the eggs are used raw, however, it is essential to ensure that the eggs are fresh and that the drink is kept cool.
Good and tasty alternatives to the offerings in the wholesale markets are small producers such as poultry farms.
Update: On 10/25/2018, the European Court of Justice (ECJ) ruled that eggnog cannot contain milk. So it’s kind of like a “purity law” for eggnog. Accordingly, a spirit drink may only be called egg liqueur within the EU if it contains only the ingredients listed in the relevant EU law. (Case C-462/17). In addition to alcohol, it may contain only egg yolk, egg white, sugar or honey and, where appropriate, flavourings. This judgment concerns companies producing egg liqueur for the purpose of sale.
Ingredients & Shopping list
- 1 vanilla pod
- 15 egg yolks (please use only fresh eggs)
- 1 egg white
- 300 g sugar
- 220 ml warm water
- 230 ml 90% alcohol mixed with 110 ml water (pharmacy) or 340 ml vodka
- Scrape out the vanilla pod.(Tip: Do not throw away the scraped pod) Dissolve the pulp together with the sugar in warm water (do not boil).
- Mix the egg yolks well in a bowl and pass through a hair sieve.
- Stirring constantly, add the sugar solution in batches to the egg yolk mixture.
- Then stir in the egg whites. If necessary, a little cream can be added here.
Tips & Hints
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