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.
- 1 1/2 cups sugar
- 2 Tbsp vanilla sugar
- 2 cups milk
- 9 egg yolks
- 1 1/2 cups 95% grain alcohol
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.
This advokaat can be drunk or, better yet, eaten with a
spoon: it is quite thick.
5 minutes preparation, 2 weeks aging.
Measure the ingredients.
Vrije Universiteit, Amsterdam, The Netherlands
Recipe last modified: 3 Nov 87
From: email@example.com (Laurent Siklossy)
Subject: RECIPE: Advokaat (Egg cognac)
Date: 1 Apr 88 06:33:38 GMT
Organization: Vrije Universiteit, Amsterdam, The Netherlands
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