Advocaat of the Devil

I call this Advocaat of the Devil, because once you start nipping at this sweet nectar, you cannot resist the temptation to have more. The Dutch prefer their Advocaat thicker than you may be used to. So thick, in fact, that you eat it with a spoon. This Advocaat can be enjoyed as is, or over ice-cream, in desserts, pastries and cakes. Cheers, or as the Dutch say, Proost.

Ingredients:

• 10 egg yolks
• 1/2 tsp salt
• 1 1/3 cups sugar (250 g)
• 1 1/2 cups brandy, or cognac (350 ml)
• 2 tsp vanilla extract

Preparation:

Beat the egg yolks, salt and sugar until thickened. Slowly trickle in the brandy, while still beating. Pour the mixture into a saucepan and warm over a low heat, continuously whisking. It is important to be patient here. If it boils, the alcohol will evaporate. The Advocaat is ready when it coats the back of a spoon. Now remove the saucepan from the heat and whisk through the vanilla extract. Serve Advocaat in a wide brimmed cocktail glass, with whipped cream and dust with cocoa powder.

TIPS:

Fold some whipped cream through the Advocaat to create a decadent dessert called Tokkelroom.

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