ADVOCAAT

ADVOCAAT
10 egg yolks
½ teaspoon salt
1 1/3 cups sugar
1 ½ cups brandy (or cognac)
2 teaspoons vanilla extract
Optional: whipped cream
Optional: cocoa powder
Beat the egg yolks, salt, and sugar until the mixture is thickened.
Slowly trickle in the brandy or cognac, but keep beating until it is well-blended.
Pour the mixture into a saucepan and warm over a low heat, continuously whisking. It is important to be patient. The advocaat is ready when it’s nicely thickened and hot, but not boiling. If it boils, the alcohol will evaporate, and you’ll lose a lot of the flavor and half the fun.
When the mix is thickened and very hot, remove the saucepan from the heat and whisk in the vanilla extract.
Allow the advocaat to cool and then place in the refrigerator until you’re ready to serve in small glasses or espresso cups.
Top with whipped cream and a bit of cocoa powder to serve in the traditional manner or just serve with whipped cream or plain.
Recipe: Elize de Kock