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.


(Serves 4-8)


  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.


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 Siklaossy 
Vrije Universiteit, Amsterdam, The Netherlands 
Recipe last modified: 3 Nov 87

Original header

Path: decwrl!recipes
From: (Laurent Siklossy)
Newsgroups: alt.gourmand
Subject: RECIPE: Advokaat (Egg cognac)
Message-ID: <12404@decwrl.DEC.COM>
Date: 1 Apr 88 06:33:38 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Vrije Universiteit, Amsterdam, The Netherlands
Lines: 48

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