Ingredients Jump to Instructions ↓

  1. 1/2 C Sugar 

  2. 9 Egg yolks

  3. 2 T Vanilla sugar 

  4. 1/2 C Grain alcohol

  5. 2 C Milk -(95-percent)

Instructions Jump to Ingredients ↑

  1. Mix sugars. 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.) Mix well (mixer at high speed) the yolks with the other half of the sugars. Using mixer add to milk. Then (still using mixer) add alcohol slowly. (The result is quite fluid, sweet and strong.) Bottle and let rest for two weeks to let the mixture thicken. NOTES: * 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. Servings: Serves 4-8. * This advokaat can be drunk or, better yet, eaten with a spoon; it is quite thick. : Difficulty: easy. : Time: 5 minutes preparation, 2 weeks aging. : Precision: Measure the ingredients. : Laurent Siklossy : Vrije Universiteit, Amsterdam, The Netherlands : : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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