How to Make Eggnog with a Dutch Twist

Eggnog and Dutch advocaat are two worlds apart. Eggnog is frothy and liquid. Advocaat is thick and creamy, looks a bit like custard and is eaten from small glasses with a tiny spoon. The main ingredient of Dutch advocaat is brandewijn, a white liquor with an alcohol percentage of at least 45%. A good substitute for brandewijn is Vodka.

 An important ingredient of eggnog is milk or cream. The Dutch don't use milk to make advocaat, although some probably less experienced cooks use condensed milk. This speeds up the thickening process and is especially handy when you haven't got a double boiler. 

There are as many advocaat recipes as there are cooks. My grandmother handed down her advocaat recipe to my mother and she to me. When you read the recipe, you will see that eggnog is not the same as advocaat.

If you are in a hurry, haven't got a double boiler and don't want to spend too much time in the kitchen, try this quick Dutch advocaat recipe.

Ingredients for Quick Advocaat

• 8 egg yolks
• 500 g sugar
• 1 liter condensed milk
• 1 teaspoon vanilla sugar
• ½ liter brandewijn or Vodka

Directions

1. Whisk the eggs and the sugar until creamy

2. Add the condensed milk and the brandewijn or Vodka

3. Pour the mixture into a blender and puree until smooth

4. Store about two days in the fridge before eating your Dutch Advocaat

Pour advocaat in a small glass, serve it with a dollop of whipped cream and eat it with a little spoon. I smother vanilla ice-cream with a generous helping of advokaat. I like to mix a big dollop of advocaat with hot chocolate. The perfect drink for a cold winter night.