ADVOKAAT() - ADVOKAAT
ADVOKAAT - Egg-cognac: a potent sweet alcoholic beverage
Advokaat is the Dutch word for "egg cognac".
It is highly recommended for A. I. (Alcohol Imbibing) meetings.
This recipe is my modification of a recipe I obtained in Poland. It
makes a potent, superb advokaat (or egg-cognac). The milk and eggs are
healthy, the sugar and alcohol are not.
INGREDIENTS (Serves 4-8)
- 300 g (1½ cups)
- sugar
- 25 g (2 Tbsp)
- vanilla sugar
- 500 ml (2 cups)
- milk
- (9)
- egg yolks
- 350 ml (1½ cups)
- 95% grain alcohol
PROCEDURE
- (1)
-
Mix sugars.
- (2)
-
Boil milk with half of sugars for two minutes. Let it cool down.
(For the milk it is easiest to use a pot which can later be used with a mixer.)
- (3)
-
Mix well (mixer at high speed) the yolks with the other half of the sugars.
- (4)
-
Using mixer add to milk. Then (still using mixer) add alcohol slowly.
(The result is quite fluid, sweet and strong.)
- (5)
-
Bottle and let rest for two weeks to let the mixture thicken.
NOTES
This advokaat can be drunk or, better yet, eaten with a
spoon: it is quite thick.
RATING
Difficulty:
easy.
Time:
5 minutes preparation, 2 weeks aging.
Precision:
Measure the ingredients.
CONTRIBUTOR
Laurent Sikl\z\(aaossy
Vrije Universiteit, Amsterdam, The Netherlands
siklossy@cs.vu.nl